Meat chickens vs any larger size duck for meat

[secuono]

Like it says, what's y'alls opinions about the two as meat birds? I say any larger size duck because they all grow very fast and a good size as long as they are not Mallard, Call duck or other small ducks.
I'll add my thoughts after work!

 

[galanie]

Seems to me it would depend on what you like. I don't personally like duck meat. So it's meat chickens for me.

 

[kfacres]

I've ate quite a bit of duck over the years, both wild and domestic. I can't say that I've ever cared for it- real dark, tough, and basically liverish; to me... But that's just a personal thought... I know a lot of people who don't like duck or goose- and have yet to meet very many who don't care for chicken or turkey.

Though, I do agree that ducks are easier to raise, most likely more efficient (even than a CX), and grow just as fast as any CX bird.

Pound for pound, if you like duck meat-- I wouldn't see a problem with it.

I hope I have this spelled right, but about the only duck that gets consumed around here is in Czernina (ChI-kneen-A) or Duck Blood Soup.

For those of you who've never had it http://www.ehow.com/how_2183117_prepare-czernina-duck-blood-soup.html

Now, for the record, I'm not a fan of it, but the rest of my family is... guess it's polish tradition...

 

[secuono]

Quote:
Your family is Polish? So is mine! Yay.
Gotta say, my mom never made 'gross' things that I keep hearing that Polish people eat...weird and thank goodness, lol.



Anyway, yea, we've never had duck. But the speed at which it grows and is ready to be outside made me wonder why chicken instead of duck? I guess I will have to try duck and then if I like it, byebye chickies, hello ducklings! Fiance said hes had duck and liked it.

 

[Oregon Blues]

Why not have both? They are very different and variety is always good.

A well bred Pekin will grow just as fast as a Cornish Cross and not have any health problems, as well as being reproducible.

I like duck meat. It is all dark meat and very rich. Duck is particularly suitable for oriental recipes. I've not had a tough duck yet, nor a duck that tastes like liver. But, if you don't like duck, then don't raise duck.

I think there is actually more meat on that Cornish Cross chicken, because of the over-size breast meat. On the other hand, I think that the ducks are more pleasant to be around. Which, unfortunately, makes them harder to kill because it is easy to get attached to them.

 

[KenK]

I love duck meat, both wild and domestic. I tend to think that people that dislike it either have not had it prepared properly or don't like rare meat.

As far as wild ducks go; a Mallard, Teal or Wood Duck breast cooked medium rare on a hot charcoal fire is one of the most delicious things I've ever eaten.

I haven't tried them myself but have heard that the fish eating ducks are pretty much inedible unless made into a highly spiced sausage. I'm sure they would be palatable to those starved for protein...

The leg quarters of domestic ducks are delicious cooked down to pot roast like consistency but the breasts need to be cooked so that they are still at least pink in the middle.

Howsomever, as a previous poster said, if you don't like it, don't waste your money raising them.

As much as I like them, my wife does not, so I haven't tried to raise any though I may yet buy a couple ducklings next spring.