How to pluck duck feathers cleanly

Many people like to eat duck meat very much. It has a relatively high nutritional value. There are many different ways to cook duck meat. However, before cooking duck meat, people need to solve a problem first, which is to pluck the duck feathers. Although cooking duck meat is simple, plucking duck feathers is a huge project because it is difficult to pluck the duck feathers cleanly. If they are not plucked cleanly, it will make people feel unhygienic. How to pluck duck feathers cleanly?

Hot water method

The most suitable water temperature should be hot enough to allow small bubbles to float on the surface of the water, but before it boils. Using this water temperature to scald the duck will make it easier to pluck the duck feathers.

Salt Addition Method

After slaughtering the duck, soak it in cold water immediately, then scald it in hot water, and add 1 teaspoon of salt to the hot water. This way, the duck feathers will be easy to pluck.

The third method is to feed the duck with wine. Before killing the duck, feed the duck with a small cup of rice wine. After killing the duck, the pores of the duck will be open, and the duck feathers will be easy to pluck out. You can also feed the duck two tablespoons of white vinegar or white wine before slaughtering it. After 5 to 10 minutes, the duck's pores will become loose. At this time, you can slaughter the duck and scald it with hot water, and the duck feathers will be easy to pluck. This method is also effective for plucking chicken feathers.

The fourth is the rosin method. "Rosin" is also called rosin, which is secreted by pine trees and is non-toxic. The usage is: after the duck is killed, the feathers are scalded first to remove most of the feathers, the rosin is melted over a low fire, the duck is put in, the duck is wrapped completely, and then it is taken out and put into cold water. After removing the hardened rosin, all the feathers are plucked out.