Quote: kiddie pool you move around every other to every third day to minimize yellowing the grass. Silver Appleyard or Muscovy are excellent meat conversion. Muscovy is similar to veal
So how do you cook your muscovy? We had some a few years ago and I butchered one and cooked it up. It was really dry. This was the one and only time I've ever tried cooking duck so I probably did it all wrong.
Ok, you know who has the best duck recipes posted you can refer to? Dana in MD her farm is Moose Manor. Very easy to follow and good basic hit the spot recipes. She posts muscovy and domestic duck both. I think she may have posted her goose recently too.
We bacon wrap and slow cook on the BBQ, and also herb rub and put in an oven bag. Geese go on a rack to allow the fat to drip away.
Quote: Cayuga should be a small/medium roaster I would think. We butcher the extra drakes and the culls in the Khaki flock and keep the breasts for us and give the dogs the legs
I need to do some cost comparing of the bresse and jumbo cornish to see if its close to the same on a yearly expense