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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.

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.

Hi, there-- I assume you are talking about maturity to butcher weight, right? If so, this is something I've been working on for a few years now. Basically, you will not find a purebred chicken that will hold a candle to Cornish cross or Freedom Ranger when it comes to efficiency. That said...