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Harvesting Duck ...
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<blockquote data-quote="dennishoddy" data-source="post: 3103664" data-attributes="member: 5412"><p>When you take a pot of boiling water, and dunk a few ducks into it, the water temps quickly go down to the 140-150 degree level that is optimum for removing the feathers. </p><p>If you start with 140 degree water, it will get down to temps lower than the feathers and quills need to be released from the body. </p><p>It's no different than deep frying a turkey at Thanksgiving. The optimum temp to keep the oil is 350 degrees. When you drop your turkey into the oil at 350, it will be an hour or so before it gets back to that temp. </p><p>Hence the use of peanut or sunflower oil. It has a higher smoking point so one can heat the oil to 380-400 degrees, drop the turkey in, and the temps drop to 320-350. </p><p>It's all about managing temperatures. The greatest invention for cooking is the bluetooth temperature gauges. Sit in the house and watch the temps of oil on a chart going up and down.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3103664, member: 5412"] When you take a pot of boiling water, and dunk a few ducks into it, the water temps quickly go down to the 140-150 degree level that is optimum for removing the feathers. If you start with 140 degree water, it will get down to temps lower than the feathers and quills need to be released from the body. It's no different than deep frying a turkey at Thanksgiving. The optimum temp to keep the oil is 350 degrees. When you drop your turkey into the oil at 350, it will be an hour or so before it gets back to that temp. Hence the use of peanut or sunflower oil. It has a higher smoking point so one can heat the oil to 380-400 degrees, drop the turkey in, and the temps drop to 320-350. It's all about managing temperatures. The greatest invention for cooking is the bluetooth temperature gauges. Sit in the house and watch the temps of oil on a chart going up and down. [/QUOTE]
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