The Best Tasting Duck?

That really depends on how much room you have in your freezer.

Great thread. I raised Pekings last year and I love the extra fat. I save it for sauteing, as i got very sick in the past cooking/frying with vegetable oils (chronic fatigue and fibromyalgia). Much better now that I cook with animal fats or olive oil. I am thinking about raising Cayugas this year and would like to choose a breed hat I can over winter and perpetuate. So that I don't have to buy ducklings every year form hatcheries. Can anyone speak to the fat content on the Cayuga? Or have suggestions for how to prep ie pluck. I refuse to skin my ducks before eating because "fat is Fabulous and feeds the brain!"

Warning: Major tangent about to fallow!
In my ever so humble opinion heart disease is a result of chronic inflammation from excess sugar and hydrogenated oils not good wholesome fats. The body naturally raises its cholesterol levels in response to inflammation. Ingested cholesterol does not cause inflammation if anything it helps calm inflammation down. This advice of course would apply to individuals before they are diagnosed with major heart disease once you have major heart disease you do have to watch how much cholesterol you ingest in one sitting due to the slight but temporary rise in cholesterol that happens after it is ingested. (This is my opinion having studied nutrition for fifteen years, three of those years at Cornell Univ.)

Thanks for any help with the Cayuga questions. How much fat do they have compared to Peking. How do you pluck or prepare for roasting with out skinning due to the black down feathers.