For those of you who don't know, I am trying to get a Muscovy meat duck project started in my 4-H club. I'm the club's vice president, so my club leader put me in charge of it. I proposed the idea at tonight's meeting and there was enough interest that the club leader will now contact someone (no idea who it is, she didn't tell me exactly) to see if it's even a possibility. So now that we have interest and a possibility, I have some more questions. Does anyone know of any standards (as in "Standard of Perfection" only this would be for production qualities) for meat ducks? As in, this much breast meat, this distance between such and such, etc. Because if I don't find these, we can still do the project, but the ducks would be judged entirely on uniformity and condition. Which, to me, isn't as fun. The head of poultry sciences at Penn State says that they don't exist. I may just have to make them up.