Posts Tagged ‘Pekin’
The Duck Diaries
Coming Soon!!
On Friday I will be picking up my new batch of meat ducks. I’m so excited to be starting this new venture in meat production. We will pick up six Pekin and six Rouen ducklings on the way to one of Brianne’s last sheep shows of her career. It’s sad to think of this coming to an end, but the addition of the ducklings will take our minds off the close of this chapter. The long drive north will be broken up by stops to feed stores to replenish sheep feed with the main stop being Metzer Farms.
I spent part of the morning gathering up the supplies I will need to make their long journey to our homestead a safe and comfortable one. A large plastic storage bin will serve as a temporary brooder box. Inside it I packed heat lamps, a one-gallon waterer, a feeder, a roll of paper towels to line the bottom of the bin so their little duck feet won’t slip, potentially causing injury. I also packed six pounds of Quick Grow Kracketts, a high protein starter mash specifically made for new chicks, ducks and turkeys. All is loaded in the back of the truck. Now we just wait for Friday to arrive.
When I decided not to replace the Sebastopol gander we lost last year I called Metzer Farms and asked if I could trade the value of the gander for an equal value in meat ducks. They were happy to oblige. I’m excited to be visiting them again. It’s so wonderful to see the pastures of breeding stock roaming around and the large brooding houses are quite something. If we leave early enough in the morning maybe we will have time for a short tour. One can hope, right?
There are three main breeds used for meat duck production – Pekin, Rouen, and Muscovy. After some research and reading I decided to raise the Pekin and the Rouen because of the quality and flavor of their meat; and, because the Muscovy are a little freaky looking with the caruncle’s on their heads. I know, sounds wimpy of me, but I can’t help it. The thought of eating an animal that looks like that is just too, too off-putting. My selection was good for another reason…Metzer only sells Pekin and Rouen.
There you have it folks! In just 49 days we’ll go from ducklings to dinner entrée as I post the whole process here in the “Duck Diaries”. So, stay tuned!
Raising Ducks for Meat
Meat chickens, turkeys and rabbits are the quintessential small livestock used for meat production on farms and homesteads of all sizes. But other fowl, like ducks, should not be discounted as a viable source of food and income. In fact, ducks are thought to be easier to raise then meat chickens because they are heartier and don’t require expensive housing. They can handle many different climates very well. They eat a variety of foods, from kitchen scraps to garden culls to small critters like toads and snails. Ducks are also beneficial. They produce good quality fertilizer while ridding the garden of weeds and bugs. And, they are not as susceptible to avian diseases as chickens are.
So—if you’ve mastered raising your own meat from other small livestock and want to try something new, try ducks.
The more popular meat duck breeds include the Pekin, Rouen and Muscovy. The White Pekin is a favorite of the three because it produces delicious, healthy white meat. The Rouen is second to the Pekin with its flavorful carcass. Rounding out the trio is the Muscovy because the meat is similar to ham or sirloin steak, yet much leaner (98% fat free). Read the rest of the story »
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