I haven't really seen any good, active threads about raising waterfowl for meat production. Lots and lots of chicken threads, of course, but not much on the webbed feet front. So, this thread is for chatting about raising, managing, butchering, and cooking ducks, muscovies, and geese. Currently in my brooder I have a pair of American Buff goslings, Welsh Harlequin ducklings, Grimaud Hybrid Pekins, a Muscovy, and some chicks (English Orps and Golden Cuckoo Marans). They are being brooded in a 12'x12' rubber matted horse stall. The heat source is a Premier 1 heat plate for 50 chicks. Mostly just the chicks use it now as the waterfowl prefer snuggling together in the straw. All of the waterfowl are 3 weeks and the chicks are 4 weeks. Goslings with Welsh Harlequins: There are 2 Grimaud Hybrid Ducklings front and center. They're almost as big as the goslings. You can just barely see the back of the GC Marans cockerel between the ducklings.