What's the fastest way to kill ducks?

The quickest way to kill ducks is to pull out wax, scald with hot water and pour white wine.

1, plucking wax

You can use plucking wax to pluck the fine feathers of ducks, which saves time and trouble and is very safe. After the duck is slaughtered, pluck the big hair first, then soak the duck in wax water 10 second, take out the duck and soak it in cold water. After cooling and solidification, the wax is peeled off and fine hairs come out.

2, hot water perm

After the ducks are slaughtered, they must be soaked in cold water and then scalded with hot water. You can add a tablespoon of salt to the hot water for scalding ducks, so that all the fluff can be washed clean. Don't boil the water for scalding ducks, otherwise the pores of ducks will shrink when they encounter boiling water at 100℃, and duck feathers will not be easily pulled off.

Step 3 pour white wine

10 a few minutes before killing ducks, you can pour some white wine first. When killing ducks, take them out after 1-2 minutes, don't put them in boiling water, and then put on rubber gloves to pluck the hair quickly, which will make it easy to clean the hair.

Kill the duck and kill the neck.

Cutting a duck's neck can be fatal. When killing ducks, first take 1 large bowl, add 100g warm water and appropriate amount of refined salt. Then put the two wings of the duck together, hold the root of the duck's arm with the left hand, put the duck's back close to the back of the hand, hook the duck's right leg with the little finger, hold the duck's mouth with the right hand, and bend the duck's neck upward.

Then cut a small mouth of 1 at the duck neck with a knife, generally subject to cutting off the trachea, then hold the duckbill with your right hand, pull down your neck obliquely upwards, and drop blood into the bowl. At this time, the ducks can be scalded in the boiler. When the water temperature is 6 1℃, ducks can be cooked at 64℃.