best meat breeds ducks and geese?

[AussieSharon]

I'm considering raising ducks and geese for meat. Could you please tell me which are the best meat breeds and easiest keepers. Thanks!

 

[Kristina]

I'd say embdens for your geese and muscovies for your meat...both are fast growers....and the muscovies have excellent tasting meat and less fat.

 

[greyfields]

Muscovy and Pekins are the standards for ducks... although I raise Silver Appleyards which are plenty meaty. The key to raising ducks is to process at the right age to make plucking easier.

Most people raise Embdens for meat geese, as I do. But, I also use Pilgrims and Roman Tufted, since that gives my customers a wider variation in sizes for the processed geese.

Also, people who are buying ducks and geese directly from me on a farm could care less about fat content. Actually, they're usually wanting as fat as animals as possible so they can render it for confits. So, recognize your niche and exploit it. Never try to replicate what people can find in grocery stores.

Fat is really misunderstood. Even with the society become "fat concious", obesity and cholesterol levels have still risen. It's not the fat that's the problem, but the fact the fat comes from grain fed animals rather than grass.

 

[crooked stripe]

Old poultry man down the road says there is nothing better tasting than an 18 week old duck. Son-in-law is hatching rouen (sp) ducks and only wants to keep 4. When 18 weeks comes around I will let you know. John

 

[Dodgegal79]

You have to try Muscovys. I cooked one of my girls here the other day and I can't believe how good it was. I have had regular duck, its nothing like it. It was so good, I can't wait to have another one. There is lots of info on the meat and the diference between it and regular duck if you google "muscovy meat or recipe".

 

[jab91864]

So what is the best age to butcher a muscovy ?? I've heard in the past they taste great but have only toyed with the idea of getting some.

I butcher my extra roosters for meat, ducks wouldn't be too much different I'm sure...

Thanks for the info.

Julie

 

[AussieSharon]

Thank you for the responses. They were a great help. I'm planning on doing a few ducks and geese this summer. Will let you know how it goes!

 

[AhBee01]

We have butchered our muscovys between 12 and 18 weeks. I don't know what others do.
We do not cook our duck whole we use the legs and breast. To me not much meat else where!
We take the breast and rub some olive oil on it and season to taste, we use garlic powder onion powder and an herb mix. Rub them down and sometimes I let that sit awhile! We then place on the grill, and grill it like it was a steak. It is so good, and tastes like beef and the texture is beef like.
I also cut the breast into bit size peices and using the same oil and herbs grill it and serve it on flat bread with lettace and tomatoes and a cucumber sauce, kinda like a gyero, and the best darn one you will ever eat!!!
I like Muscovy for meat birds!
I've seen the breat meat sell for 32.00 a pound!
Brenda

 

[lacyloo]

pekins are normally used as meat, but i haven't raised my own ducks for meat, but have tasted duck meat, and like the taste.

 

[jaku]

How does farm raised duck taste compared to wild? I used to duck hunt, but stopped because it tasted too much like liver. I would imagine the farm raised would taste much different though- any thoughts?