Saxony Duck processing

Discussion in 'Ducks' started by jdorfee, Aug 12, 2014.

  1. jdorfee

    jdorfee Out Of The Brooder

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    Jul 15, 2014
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    I just slaughtered and processed 15 of our batch of Saxony Ducks
    Report (all weights are dressed)
    Largest 5.13lbs
    Smallest 3.64lbs
    Average 4.31lbs

    16% protein wks 1-3
    19% protein wks 4-12.5

    145degrees 3minutes scald
    A few pin feathers to deal with
     
  2. MallardMama

    MallardMama Out Of The Brooder

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    Aug 11, 2014
    ...what? Does this belong on this site? I'm new. o_o That seems terrible, poor ducks.
     
  3. jdorfee

    jdorfee Out Of The Brooder

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    Jul 15, 2014
    Oregon Coast
    Mallard mama,
    Do you eat meat? Do you think the food in the grocery store gets there magically? Why do you raise mallards? Are they pets for you?

    If you do raise them as pets, I am not here to criticize. Do a search on BYC for meaties, broilers, or processing. Yes it belongs

    Have a nice day
     
  4. mystry

    mystry Chillin' With My Peeps

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    Yes, MallardMama, it does belong. Although not everyone raises their ducks for meat, some do. There is a bit of pride in it also knowing you have home raised meat that is usually above the grocery store standard. But, then again, I am biased since I was raised on a farm and didn't know you didn't get milk from the neighbors and meat either from the deer you shot in the fall or the beef or pig you butchered until I went to school.
    You don't have to agree with what everyone else does, I think that we would just ask that you do not criticize our methods and what we do. If you do not like animals for meat, this also may not be the forum for you as I know they do post about it. There are plenty of sites on the internet dedicated to "animal rights". I am not saying whether I agree or not. I will say I do think some are extreme though and leave it at that.
     
  5. PoultryQueen101

    PoultryQueen101 Chillin' With My Peeps

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    Awws, I really want some saxony ducks, they are so beautiful! Not for meat though, I would never be able to butcher anything but broilers and pigs xD... but for pond ducks because we only have 8 and only 3 of them like to swim.

    Thats interesting, if we could find someone who has them, we will make sure they dont get overweight.
     
  6. LilyD

    LilyD Chillin' With My Peeps

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    jdorfee ~ I have a processing question for you.

    When you process your ducks do you use duck wax? Also what age did you process them at? I have my first batch of ducks this year and will be processing extras this fall. I purchased duck wax because I thought it was necessary but is it possible to process a duck without it and still keep the skin on?

    Thanks for you help.

    As a fellow processor who raises all her own meat I can say that I appreciate the post as it answers a lot of the questions that I had about processing ducks for my first time.

    For others who are saying this is the wrong place for this I can tell you I am also on the meat birds thread and for the most part if you post questions or comments about ducks there you are told to post here since the meat birds thread is primarily for chickens.

    I had a hard time getting any answers for ducks or turkeys there so I skulk around to try and find the information I need throughout the site.
     
  7. jdorfee

    jdorfee Out Of The Brooder

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    Jul 15, 2014
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    I have no intention to be snarky. Other members posted here criticizing my posting is all. I don't post any comments on "house ducks" topics because my comments don't belong there.
     
  8. jdorfee

    jdorfee Out Of The Brooder

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    Jul 15, 2014
    Oregon Coast

    I will have eggs over the winter I could send some.
     
  9. jdorfee

    jdorfee Out Of The Brooder

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    Jul 15, 2014
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    I used no wax at all. Water about 145-160 degrees, dunk vigorously for 3 minutes. They came pretty clean. You'll need to pull some pin feathers a bit but the secret is to harvest when they're in full feathers, not in molt.

    You need to harvest at 8 weeks or at 12.5 weeks. 12.5 will provide a meatier carcass

    If I had it to do over, I'd go with Pekins
     
  10. LilyD

    LilyD Chillin' With My Peeps

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    I have muscovies and they are 7 weeks right now and pretty much the same size as my Khaki Campbells for the most part except for a few of the smaller girls (at least I think they are girls we aren't sure yet) I had heard many different processing times. Some people even say that they wait until 6 months to process. I want to keep 2 drakes and 6 to 8 girls depending on how many I have for breeding for next year but I have 16 total and the others will need to be processed. The biggest problem is I am still not totally sure who the boys and girls are. Hopefully by 12 weeks I will know and can choose the ones I will keep so we can process the others.

    We also have a 1 year old drake that needs to be processed as well so I will be using him as my practice run before I do more than one.

    Another question, do you free range your meat ducks or do you keep them confined? I have people telling me to keep them in a small area so that they don't get tough.

    Thanks for your help.
     

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