My DH likes duck meat, but I have never tried any, YET ! I guess I'm gonna find out, with 150 of those over-producers out back! LOL We have mostly Rouen, which is suppose to be lean meat for a duck and also some Pekin, and of course they made a few mixed, my DH call his Rouenkings, because they are larger than either parent. I have read that the duck fat is the best part, but what do you use it for? Frying? Like lard? Anyway I told him I would like to keep a couple dozen of each pure bred on the 2 ponds for mosquitoes control mostly and the eggs for hatching from time to time as people want the ducklings for their pond and my brother has a pond on 40 acres where raises steers, so I will be bringing him some on Thanksgiving, for his pond, not eating, we have lots of turkeys for Thanksgiving, fried turkey, baked turkey, smoked turkey, beef roast, hams, venison, but not ducks. I am the oldest of 8 and with the kids and grand kids and I think a few have great grand babies, well it's usually about 100 of us when we all get together for the holidays. Anyway, I told DH I would learn how to pluck a duck, so I guess I will. Thanks, you are so nice! I can just imagine all the hatching, culling and perfecting you would have to do and are doing. I read somewhere that they are or were a great duel purpose heavy breed, raised for both meat and eggs and were really delicious. The egg part I'm not so concerned about as a lot of chickens lay almost every day, nor the fancy show part, as I am utilitarian by nature, but the meat part interests me, as I cull my extra roos for meat. Thanks for the info and good luck with your project. I know you will have yourself a great chicken when you are finished! But what about the oils in the feathers and all the hairy down on their breasts, how do you deal with plucking oily feathers? I have plucked chickens and turkeys, but not very familiar with the water fowl plucking and down feathers! Thanks everybody, I just love you guys, you are all so nice !