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Discussion in 'Ducks' started by NamahKatana, Mar 16, 2012.
I was curious to what breed of duck makes the best meat duck.
I think your choices are pekin and muscovy.
Pekin are the cornish of the duck world, fast growers.
Muscovies take longer, are bigger, and less fatty.
Pekin are ready to butcher in 8 weeks and have excellent feed conversion. You have to be careful with their feed because they will pack on fat. Temperaments tend to be excellent.
Appleyards are ready to butcher at 10 weeks and are leaner. They have excellent feed conversion. Temperaments are laid back; they are easy ducks to be around.
Muscovy take a lot longer to get to butcher size, have lean meat that is different than the mallard derivative ducks. They are very quiet ducks. I've never had Muscovy, so I don't know what temperaments are like. I've eaten the meat, though, and it is excellent.
I thought you could do muscovies at 10-12 weeks.....They are very friendly birds, very strong too...Much leaner meat than mallards.
Thanks guys. I think we're going to go with Muscovies as they're good at keeping mosquitos down too.