Posts by DeerRunFarm

LOL-- no way! I'm not going to sacrifice the tastiest part of the duck.

The only caveat with Pekins (well, waterfowl in general) is that they're a pain to pluck. The Featherman is, sadly, not up to the job, so I have to do them by hand. Also, scalding at 145F won't do the job; it needs to be about 165F.

Thanks guys! Unfortunately, they were snapped up almost immediately-- I've sent you both PMs. Now I need to figure out how to edit the listing...

Quote: Originally Posted by Nifty-Chicken  Great question!   Yes, there can be a delay.  It usually isn't very long, but sometimes the processes for providing group / user access can take an hour or...

Quote: Originally Posted by Jeepster515  Sorry to report that she didn't make it. The male made a full recovery and is fine. Not sure what she got into. We haven't used any pesticides or chemicals. All other geese...

They look fine to me! Don't see much white on the females or gray on the males; no knobs on the bills... can't see if they have the double fat lobes though.

Quote: Originally Posted by Working Dog Doc  Interesting!  What age is he processing them at?  That's one reason I was willing to learn to caponize was to keep the meat more tender.  I'm from...

Modern pencils are graphite; the term "pencil lead" is an anachronism. They're totally safe in that regard.

We roast our ducks for the most part. Duck meat is totally dark, even the breast. I would compare it to a bizarre hybrid of chicken and pork. Crispy roasted duck skin is basically meat candy.

Due to a pair of buyers backing out at the last minute, I have two lots of six Pilgrim goslings (so, 12 birds total) scheduled to hatch and ship the week of April 23rd. The goslings are $14/each. Shipping and handling for a batch of...