Finishing my ducks before slaughter

[aesch]

Hello everyone.
I'm getting my four Khaki Campbells (12 weeks), and 2 Pekins (almost a year ... long story), processed in a couple of weeks. I'm not sure about the eating quality of the Pekins, they weigh about 12 lbs each, but was told the KCs should be fine although they are only about five or six lbs apiece. Is there a way to get them to a meatier weight? Thanks in advance.

 

[sylviethecochin]

I pen mine for two-three weeks before slaughter, with access to mostly corn. It makes it so that they have nothing to do but gain weight. For Khakis, I'd wait until sixteen weeks of age before butchering. That's what I do with the Swedish.

 

[aesch]

Thank you. Does that just make them fat or do they actually get more meat on them, too? They aren't free range but do have a large 1/3 acre to roam in, plus the healthy goodies I give them.

 

[Miss Lydia]

If you go over to the meat bird forum here on BYC you can get a lot of info.