How to Clean Duck Meat

When it comes to food preparation, wild ducks and domesticated ducks are handled differently.

Commercially-raised ducks are increasingly common in supermarkets as home cooks become more interested in unusual and ethnic dishes. These birds are different from their wild cousins. Ducks shot as game by hunters are much leaner and their meat tends to be tough. Unless the bird is to be cooked for soup, most hunters prefer to simply cut away the breasts, the tenderest portion of the bird. Does this Spark an idea?

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Instructions

Breasts Only
- 1
  
  Pluck the feathers away from the breast of the freshly-killed bird. Feel the area with your fingertips to locate the edges of the breast and the breast bone, or keel bone.
- 2
  
  Cut along each side of the breast bone with a knife, pressing down until you feel the tip of the blade hit the rib cage. Repeat on the other side.
- 3
  
  Place your knife at the rear edge of the breast, where it meets the rib cage. Slide the blade horizontally along the rib cage from back to front, freeing the breast from the rest of the carcass. Remove the breast and set it aside.
- 4
  
  Repeat the process on the other side. Sear any remaining hairs or pinfeathers from the skin with a lit match or a small gas torch.
- 5
  
  Inspect the breasts for shot damage. Look for entry holes or bruising. Trim the breasts to remove any affected areas. Rinse the breasts under cold running water and immediately cook or refrigerate them .
Remainder of the Duck
- 6
  
  Skin the rest of the duck by cutting through the skin around the neck, and pulling it back far enough to get a solid grip. Peel the skin from the duck in a steady, smooth motion.
- 7
  
  Cut through the wings at the second joint and pull the wing out of the skin as if you were removing a sock. Cut off the duck's feet at the second leg joint, and pull the legs from the skin. Discard the skin, feathers and entrails.
- 8
  
  Rinse the carcass inside and out with cold running water to remove any blood. Examine carefully for bruising and shot damage and cut away any damaged areas. Refrigerate or freeze immediately and reserve for making duck soup or broth.

Tips & Warnings

Wild duck is much leaner than domesticated duck and must be cooked carefully or it will become dry and tough.
Some wild-shot ducks will show what appears to be rice pellets in their breast meat. This "ricebreast" is caused by a parasite, which forms a cyst to protect its eggs. The ducks can safely be eaten, but most people prefer not to eat them. The carcasses must be disposed of in a way that prevents carnivores from finding and eating them, which perpetuates the parasite.