As waterfowl have so many feathers, you want to pluck them when it is the easiest to get them all out. This is when the feathers are all mature and there are no pin (or immature) feathers. For ducks this is at about 7, 12.5 or 18 weeks of age. For geese it is normally at 9, 15 or 20 weeks of age.
When should you butcher a goose?
If the tips of the feathers show signs of blood or are very soft and flexible, wait for another seven to ten days before slaughter. When the feathers have hard tips and are easy to remove, it is time to slaughter the geese, and it should be done as soon as possible.
Can you pluck a goose?
“In many parts the head is at once cut off with a chopper so as not to torture the bird so much, certainly the best and most humane way. Pluck the goose as quickly as possible before it gets cold. After plucking, singe it. Then scald it with boiling water and wash in cold and pick it clean.
How do you harvest goose?
To obtain feathers and down at the time of slaughter, the normal process is to first scald the geese in hot water (60-68°C) for 1-3 minutes. The coarse feathers of the wing and tail are then removed by hand with the remainder of the feathers and down removed either by a plucking machine or by hand.
How long should I hang a goose?
It is a good idea to leave them for 24 hours if you can, as this helps the meat to relax, but anything more than that is not needed, unless you prefer a deeper flavour to your meat. Even then, I would recommend that any hanging takes place in a thoughtful way and in a cool, shady place.
Which goose is best to eat?
The goose harvest was poor last year, and it is expected to be not much better this season. But of the geese, speckle-bellied and Canada geese are considered the best eating, though the snow goose is good too.
What can I do with goose feathers?
Down is designed to help keep waterfowl warm, but it is now commonly used and promoted as a “natural” stuffing for warm clothing and bedding* for humans instead. Body feathers (from ducks, geese and other birds kept for meat or eggs) are also used to stuff pillows, cushions, bedding/clothing and other such items.
How do you use all of a goose?
After you pluck and clean a goose, you can leave it whole and roast the whole bird, or you can break it down and use each piece for something different. Each breast weighs about a pound and a half, and is more than enough for 3 or 4 people. You can then use the leg and thigh portions for stews, soups, or confit.
Do you gut a goose before hanging?
Gutting birds will accelerate cooling and is a good idea if pellets have penetrated the abdomen. Outside temperature will dictate how soon you need to process your birds. If it’s somewhere between the high 30s and high 40s, hang them on a strap for a few days in your garage or shed and they’ll be tender and flavorful.
Why do you hang goose?
Always hang the ducks and geese with their heads up for aging. Just like beef or venison, aging ducks and geese improves both the texture and the flavor of the meat. These days, the only birds I process right away are any that are obviously gut shot.
Does live plucking hurt?
‘Live plucking’ occurs outside the moulting season and refers to manually pulling feathers that are still attached to the bird. This procedure is a major welfare concern as live plucking results in bleeding and tearing of skin, causing pain, discomfort and stress to the birds (Gentle and Hunter, 1991).
Are geese feathers plucked alive for down?
Farmers usually harvest goose down after the birds are slaughtered for meat, and most geese are killed about 15 weeks after hatching. But farmers may also pluck the feathers when geese are still alive, a painful process akin to someone ripping out human hair, animal welfare and advocacy groups say.
Which is better duck feather or goose?
Goose feather is softer than duck feather. Most duck and goose feather filled pillows are combined with soft down for comfort and warmth. Goose down clusters are generally larger than duck down clusters. European goose down is considered the best due to its pure white larger than most down clusters.
Do you gut a duck before plucking?
An exception is diver ducks, don’t pluck them, the fat tastes a little fishy on most. While I advocate gutting birds soon after killing them, it can be helpful if you hold off on gutting the bird so long as you’re going to pluck it within a few hours.
Should you hang wild game?
Longer hanging times will allow the deer’s natural enzymes and acids to break down and tenderize the meat and give it a smoother, less “gamey” flavor. An optimal temperature to hang deer meat at should be temperature above freezing but below 40 degrees F.
How long can you wait to field dress a duck?
Dry it thoroughly and pack it in a cooler, or start dressing it immediately, depending on your intentions. Below 40 F, a duck carcass will be fine for 3-5 days in clean conditions, without doing anything.
What tastes better duck or goose?
“Ducks are omnivores, have lighter flesh and a very gamey taste, while geese are herbivores, have darker, fattier meat that tastes sweet and fragrant.”
What is goose meat called?
Duck and goose are poultry and considered “white” meat.
What does geese meat taste like?
Goose is all dark meat, with an intense flavor more often compared to beef than chicken.
How do you cut open a goose?
Flip your goose so the breast meat is facing down, and then feel for that same joint connecting the thigh to the main body. Cut through the skin, and then pull the goose’s leg/thigh up to pop the joint. Then, work your knife through to remove the leg/thigh entirely. Ta Da!
Do feathers grow back on geese?
All ducks and geese undergo a simultaneous wing molt, when flight feathers are replaced. During this period waterfowl are completely flightless—usually for a month or so—until new flight feathers grow in. Ducks replace their contour feathers at least twice a year.