Bushcraft Stuff

Hers a demo I did back in the shooting season. It’s not the only way of doing it there are lots of ways of dressing Bird’s or undressing them as it should be termed (easy tiger)

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Here’s the Duck a female mallard, eventually pot roasted with stock and veg.

Firstly pluck the breast feathers, ducks have thick belly skin and a nice fatty layer to keep them protected from the icy winter waters so pull the feathers out. The skin shouldn’t rip like maybe the thin skin of a pigeon if you’re not careful that is. Pull only a few feathers at a time or you’ll pull off chunks of skin if you go to mad, you can pluck into a bag or bucket so you don’t make a feathery mess.

Then pluck down the wings and legs, any stubborn pin feathers pull with a Leatherman or pliers the downy bits can be singed off over a fire or hob at a later stage.

you will then have this

and the back..

Take off the wing at the elbow I use and axe for this here as its easier.

Then the head and the feet / legs at the knee joint.

Then Draw the birds innards, or gut it in other words incision here.

Then draw the innards..

You will have something that resembles this for cooking as you wish.

As I say there are other ways some people blanch the bird quick to ease plucking, some use wax, some just skin the bird, id usually skin birds if not roasting for ease.

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