This post describes a useful method of killing ducks. Please don't read any further if you find the thought distressing or are squeamish. I don't want to offend anyone.
We have just undertaken our first 'duck-death' as poultry keepers. Surprisingly although there was quite a bit of information on the web on killing and gutting chickens I didn't find any advice relating to domestic ducks. My book Starting with Ducks was strangely reticent on the all important Ending bit.
The advice that we DID get was varied and from friends, and friends of friends. The approach we chose seemed to work well and not cause too much unnecessary trauma to the ducks (or humans) involved. It did take TWO PEOPLE, though it might be possible to do with just one.
SO if you are ever thinking of converting your lovely layers, or superfluous drakes into dinner the following seems to be a good approach. Muntjac advises slaughtering chickens around 48 hours before you wish to eat them and the same applies to ducks as their muscles need to relax again from the initial rigor mortis before cooking.
1. separate off ducks from their usual source of food (if free range), in a smaller pen area at least six hours before due to slaughter. The smaller pen area makes for easier catching later.
2. Ensure they still have access to plenty of water.
3. Sharpen axe. And find a chopping block. Find a suitable blanket/folded old sheet to cover their wings, a blunt instrument and a bucket.