Quick Answer
To clean and prepare a merganser, start by removing the feathers, followed by evisceration and cleaning of the cavity, and then carefully skin the bird, taking care not to damage the flesh. Next, remove the head and feet, and proceed to fillet the merganser, using a sharp knife to make precise cuts. After filleting, you can proceed to portion and dress the meat as desired.
Removing Feathers and Evisceration
When cleaning a merganser, begin by removing the feathers, either by hand or using a machine. Be sure to wear gloves to protect your hands from the sharp quills. Once the feathers are removed, make a small incision just above the anus and carefully cut around the cavity, taking care not to puncture the intestines. Continue to cut along the belly, then make a small incision on either side of the vent and carefully remove the innards, including the gizzard and lungs.
Skinning and Filleting
Next, carefully skin the merganser, taking care not to damage the flesh. Start by making a small incision at the base of the tail, then carefully cut along the belly, using a sharp knife to make precise cuts. Continue to cut along the back, then remove the skin in one piece, taking care not to puncture the underlying flesh. Once the skin is removed, proceed to fillet the merganser, using a sharp knife to make precise cuts. Aim to remove the fillets in one piece, taking care not to damage the delicate flesh.
Portioning and Dressing
After filleting, you can proceed to portion and dress the meat as desired. To do this, use a sharp knife to make precise cuts, removing any excess fat or bloodlines. You can then season the meat with your choice of herbs and spices, and proceed to cook or store the merganser as desired. When cooking, be sure to cook the merganser to an internal temperature of at least 165°F (74°C) to ensure food safety.
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