DH and I have picked out two of our ducks to cull for Christmas dinner (no eggs, androgynous attributes, and mean to my other ducks.) The birds in question are black swedish and we don't know how old they are exactly. I understand the basics of the kill, the plucking, the processing, the "rest" period and the need to cook them low, slow and moist. What I'd like some tips on is how to best keep them and improve on them for the last 4 weeks or so before D day. I started keeping them in the pen 24/7 and they have clean water and free choice food all day. Any tips, or suggestions on what I could be feeding them for the most flavorful meat? I'm feeding a crumble/cracked corn/a little dry cat food and flax seed right now.