Ducks

When we ordered the ducks, I assumed that we would take them down to Arthur to be butchered.  But they don't butcher ducks anymore, and I couldn't find anyone else in the state that did either.  I was told that butchering them at 7 - 8 weeks of age would be the easiest time to pluck them (least pin feathers).  Saturday was the day.
We assembled the equipment; killing stump, cleaver, bleeding rack, scalding kettle, plucker, propane torch to singe, cooling tubs, knives, and work table.  Then we invited all the family to come and help.
We killed the first of the 15 ducks at about 10:00, and they were all plucked and cooling by noon.
After lunch, they were trimmed, gutted, and packaged, then sent to the freezer.

Gus watching the ducks on the bleeding rack.

The scalding kettle.

The old homemade plucker still works.

Got a little blood on the pants and shoes!

Plucking the pin feathers in the shop.

We are looking forward to a fowl meal.

We had a nice relaxing Father's Day.  Son #1 and FDIL took us out to eat at the Flat Top Grill.

 And the priest shall bring it unto the altar, and wring off his head, and burn it on the altar; and the blood thereof shall be wrung out at the side of the altar:

 And he shall pluck away his crop with his feathers, and cast it beside the altar on the east part, by the place of the ashes:

 And he shall cleave it with the wings thereof, but shall not divide it asunder: and the priest shall burn it upon the altar, upon the wood that is upon the fire: it is a burnt sacrifice, an offering made by fire, of a sweet savour unto the Lord.

Leviticus 1:15-17