Okay, the 11 Pekin ducklings I put outside to free range at 4 weeks of age have done wonderfully. Now, they will turn eight weeks this coming Wednesday, the 26th. For anyone who has raised Pekins for meat, at what age and/or weight did you butcher? Some articles I have read say eight weeks is the time for the best meat. However, I would like to get input from you guys. My plan is to keep six for eggs and the remaining five go into the freezer. Thanks so much for your input.