Equipment and tools: a wooden basin (or iron basin) and a duck clamp (duck clamp is a special tool for plucking duck feathers).

Method: (1) wool selection should be carried out in a pot (cold water in spring, summer and autumn, warm water in winter). When selecting feathers, hold the duck body in the left hand and the duck pliers in the right hand, and clean up the remaining feathers and fetal skin of the duck body.

(2) Pay special attention not to damage the duck's body, and don't repeatedly touch a certain part of the duck's body with your fingers, otherwise it will cause oil leakage and affect the quality of the duck.

Note: the action of selecting hair should be fast and steady, and the residual hair should be cleaned, so as not to splash or damage the duck skin.

Folding evisceration

Equipment and tools: air compressor, spatula, cold water basin and duck support.

Method: (1) The duck's chest is facing upwards and the duck's head is facing outwards. Hold the duck's paw with your left hand, slightly lift and tighten the duck's leg, and chop the duck's paw from the joint with your right hand. Then, turn the duck over, let the duck head face inward, break the duckbill and pull out the duck tongue.

(2) Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand above the duck bladder along the esophagus and trachea under the duck neck. Then unplug the trachea and take it out.

(3) Hold the duck's head with the left hand, and poke the air nozzle of the air compressor into the knife edge of the duck's neck with the right hand, and start to inflate (air fills the fat layer outside the flesh). When the gas is 890% full, pull out the gas nozzle and hold the root of the duck neck with your left hand to prevent the gas from escaping.

(4) The index finger of the right hand extends into the anus for 3 ~ 4cm, and the index finger bends upward to hook the end of the large intestine and disconnect the joint between the large intestine and the anus. Then, move the right duck arm forward, stick the left hand to it, hold a knife in the right hand, and cut a 3~5 cm knife under its right arm.

(5) Put the thumb and forefinger of the right hand into the knife under the duck's arm. Pull out the head of esophagus and trachea. Then wrap the pulled esophagus around the left index finger and tighten it. At the same time, the thumb and forefinger of the right hand reach into the duck cavity, hook off the soft tissue connected with the internal organs from top to bottom, then hook the duck gizzard and pull out the internal organs with both hands. The index finger and middle finger of the right hand extend into the duck cavity again. On both sides of the spine. Take out the lung lobe.

(6) With the index finger and middle finger of the right hand, poke the duck leg into the duck cavity from the knife edge, put the lower end of the duck leg on the spine, lean forward slightly in an upright posture, and then pull back after it is stable, so that it can be sandwiched between the sternum and the triple bone to support the duck body.

Note: the evisceration should be quick, the knife edge should be small, the duck body should be free of blood stains, the duck body should be full of inflation, the skin should not be broken, the internal organs should be cleaned, and everything (duck liver, duck intestines, duck gizzard, etc.). ) It should be in good condition.