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Wow you are ambitious! Maybe they are Pekins? Those are some of the most common meat ducks...and the ducklings are yellow. So are you raising them in staggered batches? 1/3 now, another 1/3 in a few months and the last 1/3 later on? I'd like to look at your freezer!
I would imagine you are raising some for other people? This will be the first year we try duck. I'm not sure I've ever had it in my lifetime, and because I haven't gotten attached, I feel this will become an easy process.
We were supposed to butcher some roos this weekend, I was sick so we cancelled. Is the whole butchering process the same with ducks and chickens? (Yes, I do feel stupid for asking that question!)
Yes, i want to grow them in 3 different batches, but also i want 3 different kind of ducks too. I was reading topics at Ducks section and i think you're right, this are Pekin ducks. In the village peoples have another 2 kind of ducks and i also want those too. This year i'll try them all and i'll decide wich one we like better. I'm not selling them, but i will give almost half to my daughter, she's a student and all the money she has are coming from the drawings she sells through the internet, so i try to help her as much as i can. We have big freezers and we try not to buy any meat at all. In the fall, our freezers are full, full, full with meat and vegetables.
Yes, the butchering process is exactly the same (don't feel stupid when you ask about something that you never did before, it is normal to not know, we say "you better feel stupid, than die stupid"). I think you will love duck meat once you find a few good recipes. and the liver it's to die for
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. yeah, i got 33, because i want to grow at least 100 this year.
