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Quote: You did, and it was my mistake.

Steve, are you including the duck liver in the sausage? I've tried the recipe, and found it to be quite dry. Are you adding any fat to the mix, such as duck fat or bacon ends?

Quote: My muscovies have been laying at about 40% since April, where as my pekins are laying at 75%. Personally, I don't like muscovies as an egg layer. They go broody too easily which ceases egg production, and will even try to hatch a single ceramic egg. However, they are convenient for...

Quote: Well, the drake is over a year old, that is for sure. Lots of caruncles on that one. Looks like you did a fine job. I can't tell you if the meat is tough or not by looking at it. Let us know how it works out.

Quote: To me, a sauted breast tastes like filet mignon. Save the duck fat; it is great to fry potatoes and vegetables in. Duck fat on the internet is $10 per pound, by the way.

Quote: A rule of thumb I use is multiply the live weight times 0.7 to get the carcass weight (without neck and giblets). The neck and giblets add about a half a pound. The 8.2 pounder was close to 12 pounds live.

Quote: Haven't tried. I would either give it to the livestock guardian dog for a meal, or make sausage out of it.

Quote: Plucking is manageable at 16 weeks. I still use a pining knife, even after waxing. My ducks were too small to process at twelve weeks. What I do is let them free range for the latter part, which reduces the feed cost considerably. The carcass you see above is from a JM Hatchery...

Duck wax: http://www.shopblendedwaxes.com/Juniors-Duck-Wax.html (I buy through here) http://www.cornerstone-farm.com/duck_wax.htm (too expensive in my opinion)

I process at about 16 weeks. They are feed grower mash @16% protein mixed with water. The hens weigh about four to five pounds dressed, and the drakes seven to eight pounds. I use duck wax to get a clean carcass. Here is an 8.2 pounder: