Home Cooking 4

Pin Feathers?

scottbowling | Mar 3, 2010 07:12 AM

I recently bought a Bell & Evans duck and noticed that it had quite a few pin feathers--at least I think that's what they were--on the sides and around the tail. I realize that most recipes say it's important to get rid of all those, but nobody seems to say why it's so important. I'm curious: is there a safety/health issue, or is it just aesthetic? What's the reason for making sure all those little stubs are gone?

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