Duck - the "other" turkey

Discussion in 'Meat Birds ETC' started by Le Canard de Barbarie, Nov 23, 2009.

  1. Le Canard de Barbarie

    Le Canard de Barbarie Chillin' With My Peeps

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    Jul 19, 2009
    This is my first year extending my duck sales into Thanksgiving. Four customers have told me they will be serving duck this year for Thanksgiving. Reasons are that a turkey is just "too much bird" for just a couple people, yet they want something a little celebratory. Makes me think that a few geese will be in my line-up for next year.
     
  2. ChanceRider

    ChanceRider Chillin' With My Peeps

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    Somerset, CA
    We'll be processing our first ducks in a couple of weeks, for Christmas duck. As these first ones are an experiment, we aren't selling them yet, though we do sell our processed Cornish X, Bourbon Red and Midget White turkeys.

    What type of ducks do you raise?
     
  3. Le Canard de Barbarie

    Le Canard de Barbarie Chillin' With My Peeps

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    Quote:I raise pekins, wild flying mallards and muscovies. You?
     
  4. wombat

    wombat Chillin' With My Peeps

    Jun 23, 2009
    I would think duck would be on people's shopping list for christmas season holiday parties too.
     
  5. Bossroo

    Bossroo Chillin' With My Peeps

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    When you really whant a feast fit for a KING... go for a TURDUCKHEN . Completely bone out a turkey, a duck, and a hen, then wrap the hen inside a duck then those inside a turkey ... tie them together with a butcher string, then roast. A bit of extra work but......... It is so heavenly delicous !!!
     
  6. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    We raise Muscovy and love them.

    Muscovy duck breasts

    [​IMG]

    Muscovy duck sausage

    [​IMG]

    Steve in NC
     
  7. Le Canard de Barbarie

    Le Canard de Barbarie Chillin' With My Peeps

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    Jul 19, 2009
    Steve, I'm going to need your recipe for duck sausage.

    Aren't sauted duck breasts great? I swear I'm eating filet mignon. Then I cut potatoes into one inch cubes and brown them in the duck fat. For a rounded meal, I also stir fry vegetables in the duck fat. No wonder the big duck farms sell rendered duck fat to the high end restaraunts.

    So, what do you do with the tenderloins?
     
  8. TedsFarms

    TedsFarms Out Of The Brooder

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    Jun 25, 2008
    That looks great. I am off hunting for sausage recipes and how too's now.
     
  9. CityChicker

    CityChicker Chillin' With My Peeps

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    Mar 21, 2009
    I have never particularly liked the taste of duck (or goose either really), but we always had it for the holidays along with turkey. Always. Of course, all the men in my family were big hunters and we have also raised ducks continuously for probably at least 40 years. In recent years, we have not processed our own ducks (we just sell them) because my brother has ran a meat wholesale company for several years. I may go back to it though since we frequently have surplus birds, especially Mallards. Are domestic Mallards decent for meat?
     
  10. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Here is the recipe we use for duck sausage. For the meat we use the leg 1/4's and giblets

    recipe as follows for 10 pounds of meat

    10 pounds duck
    1/2 cup dry red wine
    2 Tablespoon white pepper
    2 Tablespoon salt
    2 teaspoon mustard seed
    1 tespoon black pepper
    1 teaspoon sage
    1/2 cup finely mixed onion

    I also added some allspice, and red pepper for some extra zing.

    Steve
     

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