Raising Meat Ducks – Week 6 Quiz
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Question 1 of 5
1. Question
Cutting the windpipe is mandatory when processing a duck.
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Question 2 of 5
2. Question
A kill cone or a second set of hands make duck processing easier.
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Question 3 of 5
3. Question
The crop is located along the inside of the neck and top of the chest. It is attached to the skin and should be separated from the skin for easy removal.
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Question 4 of 5
4. Question
The bile sac attached to the liver, called a gall bladder, is delicious.
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Question 5 of 5
5. Question
The intestines and anus should be carefully removed without cutting them open during evisceration for food safety reasons.
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