parting a duck

2014-12-27 a.o.

WARNING for sensitive people:
This page shows pictures of butchering an animal. Do not proceed to look at the pictures if that makes you uncomfortable.

This article shows how to part a duck. The main concern in processing an animal is to avoid perforating the intestines because the feces will contaminate and poison the meat. I find my method a lot easier and safer than the more commonly used  method of slitting the belly and digging for the internal organs in a whole animal. But then, I don't care about roasting these whole, because they're going to be stewed.

I find a duck slightly harder to part than a chicken. The method is the same as for chickens, but the skin is thicker and tougher to cut through; the joints are tighter and everything is smaller and narrower. The proportions are different, but everything is there.

Ducks have a longer body than chickens with a smaller pelvic opening, which makes this method of opening the body so much more convenient than digging in that long narrow tunnel for the organs.

I often parted the smaller Rouen ducks. (Pic21) I wanted the breast separated for searing, and packed wings, and legs of several animals together for a more substantial meal. 

The Pekin ducks are larger, with a thicker fat layer. (Pic28) Those are ideal as whole fryers.

Muscovy ducks are bigger again, but very lean compared to Pekins. They have huge breast muscles. I've cut breast fillets of 3 lbs. from Muscovies. Regardless how old the animal was, those big ones never went in soup, stew or pot roast. They were always seared and slow-roasted.



3 killing days

Pic1: 2014-07-01
Pic2: 2014-12-27
Pic3: 2015-05-27


parting ducks

Pic4: duck cuts
Pic5: parted ducks
Pic6: another way - internet picture

inside ducks

Pic7: developing eggs
Pic8: stomachs
Pic9: livers, one very fatty

finishing up

Pic10: Muscovy breast fillets are huge
Pic11: carcasses for soup
Pic12: vacuum-sealed, ready for the freezer