Meat Ducks... They are here.... pics added.

[Slywoody]

My mother, ( Bless her heart) always roasted geese and ducks in a big roaster with a wire rack in the bottom of it. That's where the grease drains off to.

 

[Brunty_Farms]

Ya, I think you have to score the breast meat and cook it on a rack.

Two more days and I will have some pics to go with this thread!

 

[Brunty_Farms]

Well, They are here... and a day early. I was totally shocked that they were overnighted to me from Texas. I got them 9:30 this morning... all are doing well. They hatched on Wednesday so they are only a day old which is great as I was able to start them early on feed and water.

Looks like I got Black Cuyahoga, Indian Runners, Blue Sweedish, Magpies, a Rouen, Pekins, Khaki Cambels, and Buff Ducklings,

I'm happy with them and it won't be long before some of them get processed... the females are going to be kept for eggs.... males get to go to camp.

Anyhow, here are some pictures.... First order with Ideal.... I give them an A+. Only 3 DOA's so we will see how many make it through those critical 48 hours.

 

[Soccer Mom]

Nice assortment! Hope your Khakis are females. Those girls are laying machines!

 

[ChanceRider]

Quote:
Commercial producers slaughter ducks (these are their proprietary Pekins) at seven weeks two days of age. Notice that in the store there is almost no size variation in what is offered.
It is a feather thing- this seems to be the very best moment to process them to get a clean carcase without much trouble. I understand that the producer is docked for undersized birds.

I've heard about processing at exactly a certain age so the feathers are easier to pluck. That's interesting, I wonder if they are all like that or just the commercial pekins.

That's very interesting... processing the ducks at exactly 7 weeks 2 days of age. We recently processed 7 of our backyard scramble. The drake was a Rouen, the hens were Khaki, Blue Swede, Cayuga. They were an absolute pain to process because of the feathers. DH loves the skin so skinning them wasn't an option.

I hope you'll keep us updated. I'm sure we'll raise a few more at some point just for DH. The Cornish X and turkeys we process and sell, luckily they're much easier to pluck!

 

[PAzoo2]

Hi - a question - what is the market price for free range meat ducks? I am interested in other peoples experiences & methods ...last year I raised 16 muscovies from JM ... nicest birds ...I ordered 15 - the 16th was a gift and everyone thrived. I raised them in a hoop structure with colored rangers - I left everyone range during the day and penned them up at night...
I am thinking through a different set up for next year (this was my first experience w/meat ducks)- ducks foul the water and eat & eat plus - they are a mess - Even with moving them daily (just the overnight droppings are a little much)
The meat of the muscovies is just wonderful. Also - I processed at 12 weeks - I was told there are two windows - 7 weeks and 12 weeks where they are easier to pluck..

 

[willheveland]

My kids are gonna love those pics. Boy, they better not be Mel's Valentines Day present or your dead meat Mister. You'll be in the dog house with Tiger Woods. Will

 

[dancingbear]

I only have 1 duck right now, a black and white female 'scovie. I had intended to eat this one, but she's such a character, I just can't. I do want to raise some for meat, it's easier to slaughter them if you have a bunch. When there's only one, I get attached. This one likes to sit on the bottom half of the dutch door on the coop, and as each chicken lands on the door next to her to go out, she reaches over and bites them.

The guineas can't bully her, either. She has a line of feathers down the center of her head that stick up like a Mohawk.

I had Khakis for a few years, they are great layers. I didn't eat them, either, but I'm more hardened now. KC's aren't a meat breed though. Pekins and 'scovies are what I want to raise for meat.

Baby ducks are just so cute! And funny! I'll have to get enough of them to be a nuisance, to kill them for meat.

 

[Neil Grassbaugh]

Quote:
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Being a fellow Buckeye I understand. But it is Cayuga. Taken from the lake in NY not the river in OH.

You know you are a Buckeye if Cayahoga, Tuscarawas, Wapakoneta and Scioto never cause a pause in your speach.

 

[petrelline]

Those duckling photos are A. DOR. ABLE.