Production Practices

The production practices used in the duck meat industry follow the same general guidelines as those used in the chicken meat industry. The only significant difference is the picking process. The duck, with its thick feathers and down-covered body, is not as easily plucked as the chicken. To overcome this obstacle, many commercial processing plants have added a step to the processing line. After the birds are picked, they are run through hot wax. When the wax is cooled and hardened, it can be peeled away, thus removing any remaining feathers.

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