This spring was the first time I raised ducks for meat. I raised about 40, sold a bunch and probably ended up butchering 16. All the ones i butchered were Pekins. I butchered them at between 7 and 9 weeks old. I only did a few at 7, trying to avoid pin feathers but the ducks were kind've small so the majority I did were 8 weeks. The 8 and 9 weeks were quite a bit larger than the 7 week but the one 1 I did at 9 weeks had to be skinned because the pin feathers were just insane and too hard to pluck. Okay so I did all that and I have been eating one or 2 a month. I love duck and I love roasting them whole. I really don't like to skin because I feel that it's such a waste. All that good fat and crispy skin just gets thrown away. Well I watch plenty of cooking shows and I see these people cook duck breasts and they are huge. At least as big of some cornish x chicken breasts. My duck breasts have all just been little slivers. Maybe a 1/4" thick. I thought that's how they were supposed to be until I saw other pics of duck breasts or the ones on tv. So I am wondering, can you even get a lot of breast meat out of Pekins? LIke if I let them go to 12 weeks would there be a substantial amount of duck meat vs the ones I butcher at 8 weeks? Or does this large amount of duck breast meat only come from Muscovies and Moulards? While I said I do like making whole duck, I think next year I'd really like to have some breast meat to saute, it's just easier. So now I am seeing what breed of duck I want to go with. I've never tried Muscovies and they are something I want to try but they also have less fat and a different flavor than Pekins from what I hear. Do properly grown out, maybe 12 week old, Pekins get as meaty as a Muscovy?