I'm getting Khaki Campbells to use as dog-training ducks (training young stockdogs for quiet, careful work on stock); these are popular for egg-laying, but the hatchery says that they also have a nice lean (small) carcass for roasting.
Since I had to order more than I wanted, I'm thinking of roasting the extra drakes. Will report back.
I can report now that guinea cock is very tasty, and not at all tough -- but the bones on a seven-eight month-old guinea are very hard, not all soft and cartilaginous like store chicken.
I made coq a vin from the first one.
Since I had to order more than I wanted, I'm thinking of roasting the extra drakes. Will report back.
I can report now that guinea cock is very tasty, and not at all tough -- but the bones on a seven-eight month-old guinea are very hard, not all soft and cartilaginous like store chicken.
I made coq a vin from the first one.
