Hello duck people...
We had our ducks butchered by our willing Amish neighbors, (a service I very much appreciate) and enjoyed the meat. Some is still in the freezer. We had butchered young (10 wk) pekin /swede crosses, and 4 month old mallards.The older Mallards (males) were a little gamey, but the younger ducks were milder. Is there a "Best for Meat" duck out there? And is there a best age to slaughter?
We don't care as much about the egg laying...as we only eat a few.
We roasted them over charcoal on the bar b que. I really liked the smokeyness.
Even though we overcooked them, they were still moist.
Many thanks, Kat
We had our ducks butchered by our willing Amish neighbors, (a service I very much appreciate) and enjoyed the meat. Some is still in the freezer. We had butchered young (10 wk) pekin /swede crosses, and 4 month old mallards.The older Mallards (males) were a little gamey, but the younger ducks were milder. Is there a "Best for Meat" duck out there? And is there a best age to slaughter?
We don't care as much about the egg laying...as we only eat a few.
We roasted them over charcoal on the bar b que. I really liked the smokeyness.
Even though we overcooked them, they were still moist.
Many thanks, Kat