Breeding ducks is a very profitable business. Ducks are very prolific, so their content will ensure regular production of high-quality and healthy meat. The important point is a competent approach to the slaughter of birds and the proper preparation for this process, which will be discussed further.
How much does a duck eat before slaughter
In order to get a quality duck, it is necessary to correctly formulate the ration of pets already at the stage of raising chicks, strictly observing the age-appropriate norms.
To prevent domestic ducks from flying, learn how to properly trim their wings.
Small ducks are usually fed 5-6 times a day, adults - twice a day. The basis of the diet consists of grain crops, food waste, whey and meat and bone meal are added to them. 
The most intensive mode of fattening is introduced 2 weeks before slaughter: foods rich in protein, necessary for building muscle, are included in food. If you need more fatty meat, a week before slaughter add boiled potatoes, porridge.
Learn how to make the right diet for ducks and ducklings at home.
An exemplary diet for poultry fed to meat should include the following foods:
- fresh chopped greens - 80 g;
- meat waste - 20-25 g;
- boiled potatoes - 80 g;
- corn, barley or oats mash - 100 g;
- wheat bran - 40 g;
- grain waste - 40 g;
- cake and meal - 10 g;
- yeast - 1 g;
- chalk - 6 g;
- meat and bone meal - 3 g;
- salt - 1 g;
- small pebbles - 2 g.
Meat and bone meal
When to score
The ideal age of a duck for slaughter is after reaching 2.5 months. This usually occurs on the 55-60th day of life, before the onset of the molting period, at which time the individual weighs about 2.5 kg. After 3 months of age, the duck begins to eat significantly more, due to which the meat becomes very fat and not so useful.
Did you know? The leader in the consumption of duck meat is China. About 2 million individuals are bred there annually.
Preparation before slaughter
Slapping ducks for meat should be carried out after a certain preparation:
- Plant the bird, selected for slaughter, on a starvation diet for at least 10-12 hours, most often at night.
- Place the individual in a separate room in which the entire period of stay must be switched on the light. This is necessary so that the bird clears the intestines.
Slaughter duck
Most often, an external method is used to kill a duck - simply beheading a bird.
- At first, the duck is tied with its paws and hung upside down.
- The wings of the bird are pressed to the back, they are pulling away the neck and cutting the carotid artery with a sharp knife, keeping it at a slight inclination relative to the neck.
- Leave the carcass for 15 minutes in a hover to drain the blood.
- After 15 minutes the carcass is removed and gutting and cutting.
Processing methods
Plucking feathers from a duck carcass is not the most pleasant thing even for experienced housewives, however there are several ways to make this process easier.
Knowing how to pluck a duck properly at home should be not only a farmer, but also a city dweller. Consider all the details of plucking ducks without hemp.
Dry
This is the most common method for removing feathers and the most time consuming because it is done manually:
- a duck is laid out on a sheet of paper, fingers are pulled out by feathers: large ones are plucked out in the direction of growth, small ones are pulled out in the opposite direction;
- the remaining hairs scorch the fire, trying not to heat the carcass to avoid melting the fat;
- after cleaning, the bird is washed under running water.
Hot
This approach involves steaming the body of a bird:
- cloth bag is soaked in boiling water, and then squeezed well;
- the carcass is placed in a hot bag and tightly tied for 15-20 minutes;
- hot iron iron plumage through the fabric;
- the bird is removed from the bag and plucked.
Scalding method
The fastest way to handle poultry, the most frequently used by housewives:
- duck is placed in a basin or other deep dish;
- heat the water to 80 ° C;
- slowly pour the carcass from all sides, then leave it in water for a quarter of an hour;
- take the bird out of the water, drain it, and then pluck feathers;
- upon the completion of the plucking, the remnants of the feathers are scorched over the fire.
If you want to process a bird easier and faster, familiarize yourself with the rules for plucking chicken, duck and goose with the help of a nozzle.
Meat cutting
After removal of plumage from the bird, it is necessary to cut it and gut it for further storage.
- Before gutting the carcass, cut off the paws and wings. The paws are cut below the heel joint, and the wings are in the place of their bend.
- A tee incision is made above the anus, through which the guts and other internal organs and fat are extracted.
- In the neck a hole is cut through which the trachea and the esophagus are removed.
- Gutted birds should be thoroughly washed in running water from the inside and outside. After that, the carcass should be properly dried and cooled for several hours on the bottom shelf of the refrigerator or in a cool room.
If necessary, portion freeze the bird can be divided into parts. This will require a sharp knife, pruner and chopping scissors.
- Cut the chicken legs with a knife, trying to make the incision closer to the back.
- The wings are separated with a pruner, as close as possible to the spine.
- The edges are easiest to cut with scissors.
- Fillet cut along the spine, separating it with a knife. It is important to remove the sebaceous gland from it, so as not to spoil the taste of meat.
- After butchering the duck, only the spine remains, which can be used to make broth.
Meat storage
You can store a cut carcass in different ways:
- Poultry lasts for 3-5 days at a temperature of 0 ... 4 ° C, then it must be either cooked or frozen.
- If it is impossible to use the refrigerator, the bird is placed in a fabric bag, previously soaked in vinegar.
- Another way to save meat is salting. This method is applied to the whole duck not cut into pieces. It is necessary to prepare a solution of 300 g of salt and 1 liter of water. On 1 kg of weight of the duck will need 150 g of solution. The brine is poured through the throat with a syringe, then the neck is tied and the duck is hung upside down for a day, then the brine is poured.
Poultry farmers should learn how to breed ducks, whether it is possible to keep chickens and ducks in one shed, and also read about how to make a reservoir for geese and ducks with your own hands.
So, having considered the features of the face of ducks, it can be noted that it is important to properly prepare for the process and precisely follow the technology of further cutting. This will avoid difficulties and enjoy wonderful and useful meat.
