Quick Answer
To properly clean and prepare diver ducks post-hunt, first remove the feathers and any loose debris, then carefully eviscerate the bird, and finally soak it in cold water to remove any remaining blood and impurities.
Removing Feathers and Debris
Begin by holding the diver duck under cold running water and gently removing the feathers with a dull knife or a feather puller. This will help prevent any remaining feathers from getting into the meat during the cleaning process. Make sure to remove all visible feathers, especially around the vent and tail areas, as these can harbor bacteria.
Evisceration and Cleaning
Next, locate the vent and carefully make a small incision just above it to begin the evisceration process. Use a pair of clean scissors or a sharp knife to cut through the abdominal cavity, taking care not to puncture the intestines or gallbladder. Remove the gizzards, heart, and lungs, and discard any excess fat or blood. Rinse the cavity under cold running water to remove any remaining blood and impurities.
Soaking and Storage
After evisceration, soak the diver duck in a large container of cold water for at least 30 minutes to remove any remaining blood and impurities. This will help improve the appearance and texture of the meat. Once the soaking process is complete, pat the duck dry with paper towels and store it in a sealed container in the refrigerator at a temperature below 40°F.
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