Ducks for meat?

[greyfields]

I am really hungry for duck now.

I just wanted to mention that the Appleyards are also very good layers for a heavy breed. If you want to breed your own flocks of meat ducks, you need to take fertility into account.

This year, rather than buying in day-old ducks (anywhere from $5-10 each counting freight) I am able to breed my own. The ducks sell for around $25 each at the farm market. So that cost of the day-old duck is significantin my ability to profit, or not lose money in the process.

The same can be said for geese... except geese cost $10+ dollar when you count everything in.

 

[fowlfriends]

good to see this question! I am trying myself to decide between getting the Appleyards or Saxony ducks (from Holdderreads).

I have grown Muscovy for meat and they are VERY lean, but certainly tasty. I actually preferred the taste and texture of our Pekin/Rouen cross better, but they have tons of fat, especially in comparison to the Muscovy.

 

[dangerouschicken]

Yes, they have tons of fat, but that's what makes the flavor of Pekin so desirable.

How about duck recipes? Anyone have some good ones? I tried Food Network and this has some nice ideas:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25993,00.html

We are thinking of doing 3 different styles this year, one for each duck we are raising. Looks like it may be Duck a l'Orange, Peking Duck, and one deep fried. Anyone have experience deep frying duck? I found this when looking for ideas:

From the folks at Ducks Unlimited

Deep Fried Duck
1 large duck or goose, skin on
2 to 4 gallons peanut oil
Tony Saccherie's Cajun Spice Mix
2 cups white or brown rice


Equipment:
Outdoor propane cooker
large "turkey-frying" pot

Preparation:
Wash and clean thawed duck. Place duck in pot and fill with water until duck is covered. Make a note or mark of where the "water line" is. Empty pot, dry it, and put peanut oil into pot until it reaches the "water line" you noted. Heat oil to 350 degrees. Rub duck inside and out with Cajun spice mix. Let it sit while the oil is heating.

Cooking:
Carefully lower duck into the oil. Cook duck approximately 5 minutes per pound, or until it floats. Carefully remove duck with long-handled utensils. Drain duck on paper towels and let sit for about 10 minutes. The whole duck should be moist and delicious, but the crispy skin is the best!

Also good to finish it off in a 375 degree oven, and baste it with a honey-spice sauce for about 15 minutes. Enjoy!

 

[swampducks]

Quote:
I thought it wasn't that the muscovy is a mule duck but its offspring were if they were crossed with a mallard type duck. Pure muscovies crossed with pure muscovies breed just fine. I have read that the crossbred mules though are very good for eating.

Of course, if you meant you only had the one non-pure female then yeah, you wouldn't get any 3rd generation offspring.

I am getting some muscovies this May from a local breeder so I know they will be pure. If they cross breed with my pekins or other ducks then those offspring will automatically be butchered for the table.

I am curious though, what kind of duck normally lays a black egg?

 

[MissPrissy]

The female was not pure. I know this because Cayugas lay black colored eggs that lighten as the season progresses. Muscovy hens do not lay black eggs.

 

[greyfields]

Why on earth would you want a lean duck?!? The fat is the best part!

I think Saxony's are gorgeous, too. I'd say Saxony's, Welsh Harlqueins and Silver Appleyards are my top three breeds based on looks alone.

 

[swampducks]

Quote:
For those on low cholesterol diets?

Can you believe my Indian runner is sitting on 21 eggs!! I'm gonna have all kinds of crosses, (assuming this works!)

 

[Settin'_Pretty]

I've only eaten duck once in my life.
It was a mallard shot down in the wild.
It was so bad I've never tried duck since, this was almost 30 years ago.
Anyone care to try and convince me to give it another try?

 

[greyfields]

Quote:
Eat higher quality meat less often.

Same result as eating low quality 'lean' meat with every meal.

 

[swampducks]

Settin'_Pretty :

I've only eaten duck once in my life.
It was a mallard shot down in the wild.
It was so bad I've never tried duck since, this was almost 30 years ago.
Anyone care to try and convince me to give it another try?

Go to your supermarket and find a Canadian raised duckling (around here it's called Maple farms I think). Follow the directions for cooking on the package. Usually, it's for duck l'orange.

You will want more.