How to pluck duck feathers quickly and cleanly?

Duck meat is a common meat in normal times. Many people like to eat duck meat. Compared with chicken, the meat in duck meat is more compact, unlike some chicken which is relatively dry. Although duck meat is delicious and has high nutritional value, many people do not know how to kill ducks. After killing the duck, the duck feathers need to be cleaned. So how can you pluck the duck feathers quickly and cleanly?

How to pluck duck feathers quickly and cleanly

1. Boil water. Do not boil the water for scalding chickens and ducks. Just boil it until fish stars appear on the surface of the water. Otherwise, the duck's pores will shrink when encountering 100-degree Celsius boiling water. Duck feathers are not easy to pluck.

2. Add some salt. After the duck is slaughtered, soak it in cold water immediately, then scald it in hot water. Add a small spoonful of salt to the hot water used to scald the duck, and all the fluff will be removed.

3. Pour alcohol into the pot. 10-20 minutes before slaughtering, feed the poultry a small spoonful of wine or vinegar. This will expand the pores. After slaughtering, the feathers will be scalded and it will be easy to pluck, which is quick and clean.

Nutritional Value

The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the components of two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.

Edible effects

1. Tonifying Qi and tonifying deficiency: The meat is sweet and cold in nature, enters the lung, stomach and kidney meridians, and has the effects of greatly tonifying deficiency, nourishing the yin of the five internal organs, clearing away the heat of deficiency, replenishing blood and promoting water circulation, nourishing the stomach and producing body fluid, relieving cough and spontaneous shock, eliminating snail accumulation, clearing away heat and strengthening the spleen, and treating weakness and edema; it can treat physical weakness, physical weakness after illness, and edema caused by malnutrition.

2. Nourishing Yin: Old and white, or white with black bones are the best for use as medicine. Stewing an old and fat duck with sea cucumber has great nourishing effects. The stewed duck juice is good for replenishing the yin of the five internal organs and the heat of tuberculosis.

Target Group

It is edible for general population. It is suitable for people with internal heat, weak constitution, loss of appetite, dry stool and edema, and malnourished cancer patients.

Taboo group

People suffering from cold stomach pain, thin diarrhea, back pain, cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis should eat less; patients with colds should not eat it.