I see the duck in the store, and I do not even want one of those scrawny guys.We just had duck and pheasant for Sunday dinner just before going to the butcher shop and realizing we ate an over $100 dinner
Same here.
I do not do anything to them except age them 3-4 days in the frig. To fry, bone out the breast meat like a steak, pound it flat a little, sprinkle it with your seasoning of choice, and fry it like a steak, a little bit rare. My young boys are almost fat free, I use a little bacon grease . . .
If you like duck, you might consider a goose for Christmas, YUM! And, so mean your are happy to eat those boys! I raised 4 White Embdens one year and kept a pair, the 2 extra boys were processed with the help of one of my then neighbors, he got one for his help. We ate "Mr. Christmas" the goose for Christmas dinner, my German Grandmother helped cook it, it was so good! About 12 pounds, lots of fat, crispy skin.
For my Grandmother, oranges were what she wanted in her Christmas goose. On a rack and she wanted the fat drippings for gravy, soooo good you can only eat it once a year!
I was thinking same thing!!!! The ones in the shop were pretty scrawny
I only had 1/2 acre when I raised geese. You just have to confine them, there is not enough grass for them. They are a good alarm system, any strange car gets alerted with lots of honking!I haven’t attempted raising geese yet because I’m urban and on 3/4 acre with mixed flock already. I have wanted to hunt them as we are way overpopulated with Canada geese but they won’t open an urban season
