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Eating ducks

Discussion in 'Meat Birds ETC' started by snewman, Jul 8, 2008.

  1. snewman

    snewman Chillin' With My Peeps

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    Feb 22, 2007
    Belleville, WI
    My ducks are coming up on the first recommended slaughter age of 7 weeks (based on pinfeather growth) and I was wondering if there is any benefit to waiting until the 12 or 18 week timepoints in terms of size, weight, etc or if they can just go now without me missing out on the best timepoint by rushing. I'm a little tired of the mess and want a few of them to leave.
     
  2. KLH2010

    KLH2010 Chillin' With My Peeps

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    Apr 20, 2008
    I would like to know also since I am starting to raise a few ducks to eat.
     
  3. silkiechicken

    silkiechicken Staff PhD Premium Member

    Never raised ducks but maybe just try each time point and see what you like best! mmm Duck tastes SOOOO good!!! The thought is making me drool!
     
  4. BantyHugger

    BantyHugger Chillin' With My Peeps

    May 23, 2008
    Ponder
    I raise meat ducks. I've only ever butchered at 7 weeks though. The adults i keep are for breeding. My family says i'm not to even think of eatting sweet mama duck. [​IMG]
     
  5. conny63malies

    conny63malies Overrun With Chickens

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    Mar 22, 2008
    Annetta Kentucky
    i am right now raising three scovy ducks. Two for dinner one as a pet/breeder. I wait until 4-5 month. I want mine as big as they can get this year. I will slaughter the week before thanksgiving.
     
  6. TedsFarms

    TedsFarms Out Of The Brooder

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    Jun 25, 2008
    crap, I think my pekins are at 10wks now. They all look the same size, but the wife wants to keep any hens. They are definitely shedding or whatever it is called.
     
  7. Dennis1979

    Dennis1979 Out Of The Brooder

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    Jun 17, 2008
    Houston, Texas
    I'm a duck hunter and so all the duck I have ever eaten is wild duck. Now if anyone here has ever had wild duck you know what I mean when I say it doesn't taste too good. "Gamey" is a heck of an understatement when it comes to wild duck. The meat is so bloody that is almost black, and it never stops bleeding. Finding a decent way to prepare wild duck is quite a challenge.

    So how do you prepare domestic duck and how does it taste? Is the meat light or dark?

    Not too many people eat duck so I am assuming that it is either not as tasty as chicken or is harder to prepare.

    Dennis
     
  8. nautical_bouy

    nautical_bouy Chillin' With My Peeps

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    Mar 23, 2008
    Beaver PA
    Dennis, have you tried cooking them like beef instead of a bird???

    I take the breast, soak in salt water overnight, sear on the grill, slice thin, add to sour cream or left over beef gravy, and put over noodles like beef tips...

    You might like them better like that.
     
  9. MaryT

    MaryT Chillin' With My Peeps

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    May 5, 2008
    Elkton
    I love home grown duck!!!! although again I have only had pekin at the seven week period . so far they have been great....... They are dark but we bleed them well so there is not alot of blood when cooking.....
     
  10. Sunny Chook Farm

    Sunny Chook Farm Chillin' With My Peeps

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    Jan 23, 2008
    Have you tried soaking meat in milk over night.?. I do this w/ all wild game meat and it takes that gamey taste out of it..



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