In Oregon, it is legal to process poultry outdoors on the farm where they were raised and then sell them direct to consumers. We process all our chickens for sale and home freezer and also do our own ducks. Ducks are much more difficult to pluck and eviscerate than chickens, thus the higher price per pound. Each duck takes between 30-40 minutes from crate to package. But, if we were to take our birds to the local ODA licensed facility, we would be paying more than $10 a bird. This is cost prohibitive for us, but the amount of labor we provide is also large. We usually rely on the help of friends and family (and pay in duck or other favors!) but have discovered the amount of labor required is still greater than the price per pound we are currently charging. Because of this, we plan to grow fewer ducks next year and to charge a higher price per pound. Sorry folks, but this is hard work.
This post is for fellow homesteaders who are interested in how we process our birds, and for customers who aren’t squeamish. Be warned, graphic images to follow.
We begin by catching the birds the evening prior to butchering. We use a large fishing net to catch them and don’t over-pack the crates. The birds are then left covered in a light cloth to keep them calm. This holding period is the least ideal part of the 3-4 months our birds enjoy life. But being confined overnight gives them the chance to relax after the brief chase and to evacuate their bowels and crops.
The morning begins by sanitizing all surfaces and heating the water to a perfect 145 degrees. We slaughter each duck in a cone, slicing the arteries to release blood and give them a head rush, then cut their spinal cord with sharp pruners for a quick cervical dislocation/instant death. Their hearts will continue to pump blood but they no longer feel pain or fear. We keep the light cloth over the crates so that the birds cannot see their siblings meet their end. Cutting off the heads right away also prevents the ducks from making sounds that the other birds might hear, causing them to panic. Slaughter isn’t pretty. It isn’t fun. But we do our best to make it as painless, quick and humane as is possible. * We save the blood from slaughter to fertilizer our plants or water our compost heap. Blood is full of nitrogen and feathers break down to encourage fruit set: we waste very little!
Each bird is then scalded in hot water with a splash of dawn. Andy scrubs the feathers with a pasta spoon to try and get the water deep into the down. Even with this agitation and the soap, the down is often still dry when placed on the pre-plucking table. Yes, we pluck our ducks THREE times. First our lovely volunteer will pre-pluck the majority of the feathers by hand while super hot (rubber gloves, yes please.) Then the ducks are placed in the plucking machine. From there they go into a chill tank.
Once i am done slaughtering i move over to the evisceration table. This time of year we set up inside a mesh tent to protect me from yellowjackets. I eviscerate each bird then place in a cooler with lots of ice to chill down. Once Andy and our volunteer are done scalding/pre-plucking they move into the tent to do quality control. This includes pulling pin feathers, wing feathers, removing feet and making the ducks look as pretty as possible. This tedious activity includes the use of tweezers, fingernails, pliers and LOT of patience. “Q.C.” can take a very long time per bird depending how well they plucked in the first two steps. Sometimes very little needs to be done, other times they are so feathery we just give up …. and we get to keep those ‘ugly’ birds. Lucky us. Plucking success has a lot to do with the age of the duck, but we have as of yet (after 5 years) not found the absolute guaranteed sweet age… every bird still seems to vary wildly.
Once Q.C. is done, the birds go into a final ice bath and wait for packaging. We usually break for lunch while the birds chill down then package, weigh and label each and place in the freezer.
Duck butcher days are long. And this year we spent the bulk of our summer Saturdays in the backyard turning beautiful animals into delicious meat. We are so proud of our hard work and of feeding our community such high quality meat…. but it is exhausting. We butchered 12 ducks this past saturday and were at it from 7 am to 3 pm. 53 pounds of meat went into the freezer, which at 2018 prices will retail $344. Feed costs take out over half that gross, which puts the two of us working for about $10 an hour….. if you don’t count the hours a day for the past 3 months. Farming is hard, folks. We do it because we love it….. and because we love eating homegrown food…. but the income is not sustainable, so we are re-thinking the future of this particular farm product.
If you love our duck: let us know! We plan to sell most our more limited duck inventory next year by pre-order. And we welcome volunteers willing to help: you’ll get a discount!
Thanks to Sarah Cook for taking these wonderful photos and for helping us with this batch of birds!
Thanks for this detailed description. Have you tried skinning them and selling the beasts and legs instead of picking and selling as whole birds? If so any evaluation of the net profit difference?
The fat is in the skin. The fat is the yummiest part. Also, it is not legal to sell parted up birds when processed on-farm in my state. Only whole. The only time i skin is if it’s an old drake that i’m going to grind.
We just started our small flock of Musckovy ducks on our urban Homestead, mostly for personal food and the occasional sale. We just attempted (extremely green, so noob-ishly) to butcher our drake. Worked out ok, but my husband ended up having to skin him because we just couldn’t get the feathers off. I don’t think our hot water was as hot as yours and we didn’t use Dawn *facepalm* BUT we did get 2 days of meals from him after it was said and done. One thing we noted, since we didn’t have a cone and tried to nix him the old way, is that they’re really REALLY tough birds! The neck bones were far thicker than ee thought and after an attempt with a machete (all we had super sharp) it didn’t even make a dent or kill him, just stunned him. So we took the old route and cut his neck veins and let him bleed out hung up. (We used the blood as plant food, too!) Any thoughts on how we could have done this a bit more simply? What should have been about an hour’s work, took us 3!! T.T
oh man! Even as an experirenced processory, ducks do take a long time. And YES: they are powerful birds! Especially the older drakes. i can one handed load the younger boys if i hold them just so, but a mature drake is a serious task to handle safely.
Tips: temperature is CRUCIAL. Water must be the right temp. We scald until foot skin is loostening, then pre pluck by hand THEN toss in the plucker. I have heard some folks double dip. Age and molt are also important. You want the feathers to have just come in, before the new batch starts coming in. It still takes us about 15 minutes per bird from slaughter to the end of quality control …. and that last bit is what takes the longest, going over teh whole bird with tweezers and leatherman tools. It is NOT easy!!
Thanks for the reply! Yea, that wasn’t near hot enough water then 😅. Also, I noticed that his oil glad was leaving yellow oil on nearly everything, I’m guessing that’s because we didn’t use Dawn, lol.
Have you guys tried duck wax? Some swear by it & others think it is pointless, so I am curious if you have tried it & not liked it? I was thinking of trying it with this current batch when it is time but wanted more experiences with it.
Yes. It works AWESOME …. if you do it right. Which i never found it easy to do. If it’s too hot it doesn’t get thick enough. If it’s not hot enough it gets really globby and won’t dry. It ultimately was too much expensive waste and extra effort for us so we don’t do it anymore.
Very interesting article. So you show your ducks on ice and not in an ice water bath correct? We are processing 35 ducks on Saturday hopefully to sell and that is one of my questions. I have done duck before without duck wax this time we are trying the wax
We use ice water bath.
I might be dim but i live in France and i would like to know what is dawn is this a type of washing up liquid
adrian
Hi, sorry for the big delay in response – i have been remiss in checking on comments. Dawn is a type of liquid dish soap. You could use any sort of detergent/liquid dish soap.
Just curious if you have to scald and pluck moscovy ducks right away? With wild ducks that are shot I usually leave in the fridge hanging for a few days before plucking.
Can this same process be done with my moscovys??
I’ve done that with wild turkeys before and dry plucked then. I don’t see why that wouldn’t work for muscovies as well…. I just tend to want to process in the most efficient manner and i certainly don’t have fridge space for a dozen or so large muscovy ducks to hang 😉
Hi! My husband and I are about to try processing our own muscovy. A lot of sights recommend only cutting the arteries to bleed out first, then after about 10-15 seconds they then severe the spine. We want to cut the spine instantly so hopefully little to no pain is felt. Do you think there would be anything wrong with this?
Also, what kind of pruners do you use? Are they just garden pruners, and do you sharpen them yourself? Thank you. We’ve enjoyed your write up.
Hi there!
OK, so when you slice the artery with a very sharp knife, they shouldn’t feel it much. The blood rush should make them a bit dizzy and light headed. Then i cut the spine from the front. It’s very difficult to cut the neck with pruners when it still has skin and feather. If you wanted to do that, an ax on a chopping block would be better, but confining them in that position would be very difficult.
And yes, i just use normal hand pruners.
What size cone and what sort of pruners do you use for your Muscovy?
Hi there: i made our cones so they aren’t a specific size. Hand pruners. They won’t cut through the skin and feathers, though (for me anyway) so i still make an incision with a knife first.