Instructions

1. Put your other animals away. Butchering can disturb some animals, like other ducks or fowl, and it can excite others, like dogs. Have a calm environment before you slaughter your duck.

2. Catch your duck. Depending on where your ducks live, this may take some time. Sometimes, using a net can help. When you have caught the duck, hold and stroke it to calm it down.

3. Place the duck on the chopping block with its neck stretched out; it may help to have an assistant. Use the axe or cleaver to make a quick, clean cut in the duck's neck. If you have never slaughtered a duck before, it may be easier to chop off its head.

4. Hang the duck upside down over a bucket to bleed it. It may take more than an hour for the bleeding to stop.

5. Prepare the duck for plucking by dunking it into a pot of water heated to 140 to 160 degrees F. Hold it under the water for no more than 30 seconds, then transfer it to a pot of cold water to prevent it from cooking.

6. Pluck the duck, starting with the larger feathers on the wings and tail. Have some newspaper or plastic on the ground to prevent the wet feathers from blowing away.

7. Use your axe or cleaver to remove the plucked duck's feet and neck.

8. Turn the duck so its breastbone is facing up, then use a sharp knife to make an incision from the bottom of the breastbone to the top of the vent. Use your hand to remove the organs and intestines.

9. Rinse out the inside and outside of the duck with a hose to get off any dirt or debris that you missed. You can now prepare and eat the duck.