I have continued to try to learn all I can about poultry. This means mostly chickens but including ducks and geese. I do want to get a few ducks just because I like them and they are really good at eating bugs. However, I am not sure if they would be worthwhile for eating. With that in mind, I realize I need to cook several before I will truly know we don’t want more than 2 or three ducks. This means I need to get more than the 2 or three so that I can practice processing and cooking them.
So which ducks do I get? I have about decided on Saxony ducks because of Hollered’s write up about them – great forgers, rare breed, good setters, good all-around breed. They won’t lay as many eggs as some of the other breeds (which will be good, I think – that is unless I want to market their eggs). They are said to have less fat and taste better – perhaps because they like to forage. I don’t know but I think I will try. I do know that Muscovy ducks are not as fat and taste okay – had one that we ate years ago. I will get a pair of them for sure. Muscovys are quieter, which is good, and they won’t lay as many eggs but will set on the eggs.
I often go looking for the older, free to read books on Google books http://books.google.com. I found one that is not particularly appropriate for our needs, but I have found it to be interesting: How We Make Ducks Pay by American Pekin Duck Company. It is based on the price of things over a century ago, but it is fun to read. It makes me wonder if such an enterprise would be available to someone living in Mississippi. Who knows? It does stimulate my mind to think of possibilities though, and that is fun.
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