Most duck farms are in Wisconsin and Indiana reports the USDA.
Domestic ducks are fed corn and soybeans and live indoors. There are several cuts of duck available at the store including the leg or breast. You can also buy a at a farm but you will have to pluck it before cooking. Plucking can be simple if you use the right method. After the duck is plucked, it is ready to roast in the oven to create a delicious meal.
Instructions
1. Cut off the wings and legs with the kitchen shears. Try to cut as close to the wing joint as possible. Cut the legs at the knees.
2. Pluck as many feathers as you can with your fingers. Make sure to remove the tail feathers.
3. Fill a 2 gallon bucket with water to the halfway point. Heat the water. Place 1/4 lb. of paraffin wax in the hot water. Continue heating until the paraffin is melted.
4. Hold the duck by the head and submerge it in the melted paraffin. You may have to put the duck in the paraffin more than once to cover it entirely.
5. Take the duck out of the paraffin and place it on a piece of newspaper to cool. Allow it to cool for 10 minutes so the paraffin will harden.
6. Peel the paraffin from the duck. The remaining feathers should come off easily. Cut off the head and tail of the duck. Remove the entrails of the duck.
7. Preheat the oven to 350 degrees Fahrenheit. Place the duck in a roasting pan with the breast side facing up. The USDA states it will take 30 minutes per pound to cook a whole duck completely. Check the temperature with a meat thermometer. According to the USDA, the safe internal temperature for duck is 165 degrees Fahrenheit.
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