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Scalding Tips for ducks
Remember: The key to a good pluck is a good scald!
1. Heat water to at least 165 degrees
2. Add liquid soap like Joy dish detergent to the scald water to increase the penetration of the water into the feathers. If suds don't form your water is hard and will NOT scald properly.
3. Add table salt to water Add 1/4 cup for 20 gallons of water
4. Dunk ducks up and down about 8 times per minute until wing feathers release easily. This may take 8 to 10 minutes so be patient. Rubbing the ducks with gloved hands will help the process. You will not cook the birds. The fatter the bird, the longer this will take. It varies from group to group. To test the wing feathers simply give a pull on a batch of wing feathers.
5. When the wing feathers release, turn the Gamebird Plucker on and drop birds in.
6. Make sure the birds are spinning in the plucker because they are oblong, not round like a chicken, they sometimes dont roll.
With this method, you keep the whole bird in beautiful shape for table presentation with no waste. There is no need to skin, breast or wax.