[harry]

an old question but ime asking again........... what do you consider the best duck for free range meat, alysburys or or X maybe...muscovys??. want some big ones

[MAK]

I asked myself the same question a couple of years back and was leaning towards muscovies when someone (a couple of miles from us) were selling a drake and 2 ladies .
 I have no experience of other ducks but these muscovies have given us plenty of eggs, will sit on a large clutch and are good mums. At 3 months ( when their wings cross) they are ready to eat  - the males are a lot bigger than the females and these go first to save disputes with the dominant drake.
The meat is fantastic and not at all fatty . The long breast meat is are easy to remove from the carcus . Hope this helps 

[CaroleBulmer]

I have a hatch of Lavender Muscovy's and was thinking of selling them, but if they are that nice to eat maybe I should keep for eating.  They were born in July so in theory should be fit to eat for Christmas?  any tips on picking as I always seem to get the short straw and end up with that particular job!!

[MAK]

Hi Carole - pick which one you fancy. You could do them now whilst they are still "duckling-ish meat". If you meant plucking rather than picking then we do it as follows.
1.No breakfast ( the duck that is).
2. sharpen your killing knife.
3. If you have an outbuilding with a low ceiling or rafter/beam then select "killing area and hammer a nail into the beam so that you can hang the duck there.
Cover floor with some straw ( 4feet square under the nail). Put a bucket or washing bowl with some water under the nail. Put you knife within reaching distance of the nail.
4.Catch duck - if you can - with a large cloth. Cover head and they settle down and don't look at you.
5.Get OH to pull a noose knot around it's ankles. Pull tight!
6. Hang bird by the ankles from the nail - make sure all knots are tight and KEEP a bit of cloth over birds head at all times.
7. Hold the duck's head with the cloth in non-dominant hand so that his under bill is facing you then cut carotid artery with a deep cut AWAY FROM YOU. ( I nearly cut my wrist off the first time).
8. Ensure that there is a flow of blood before you walk away. It will thrash a bit and may splash you.
9. Put a large pan/bucket of water on to boil.
10.Have lunch.
11. Chop off duck's head, wing tips and feet.
12.  Immerse dead duck in VERY hot water poking with a stick to ensure it does not float and the water gets into all bits ( under legs and armpits !).
13. Shake water off duck and pluck all large feathers first. then body pulling upwards- gets easier when you have a nice layer of feathers stuck to your fingers.
14 - there is not a 14 but ending on 13 is bad luck.

Keep all the down feathers for a quilt !

Cheers Martin

[littlelugs]

Please see the following from the Humane Slaughter Society UK, for information relating to the  humane slaughter of poultry.
http://www.hsa.org.uk/Information/Slaughter/Poultry%20slaughter.htm
regards
 
 

[MAK]

Thanks Littlelugs - I have read your link. I have tried concusion stunning on the ducks but do not think this works well. I do use the technique with the rabbits. However I have not found the technique acceptable for the large muscovey. Neck dislocation is very difficult too and one is more likeley to inflict terrible pain and pull its legs off rather than break his neck,the "broomstick method" ( detailed in various poultry magazines) can also be awful - multiple stamps may be needed as the bird flaps and is so distressed.
We catch and dispatch the duck quickly with them securley held under my arm and a sheet over their head. No transporation in a box or chasing about with a probe.
We do not use infra red light to hang a duck upside down on a conveyor belt before ing their head in water ( that conducts electricity) prior to a mechanical rotating blade that may or may not sever either the spinal cord, carotid or jugular or more likeley an area of the head or lower neck.
As you know - killing a bird is not a pleasurable or an easy experience. There are many views/techniques plus a fair bit of science related to killing a duck ( and that is before you consider religious preferances) but the bottom line is that it must be done quickly and with the minimum distress to the bird you have raised.
Thanks again for refering me to the humane killing link.

[harry]

thanks..yes going for muscovys as theres a place round the corner that has about 30... some last years hatch for £5 each... sounds good to me.... cant decide wheter to buy some different females for a X or not. what weght should they be at 3 months........... to save all the mess with poultry i useually just cut the breasts off  and maybe the thighs and legs, ie no plucking or gutting.

[MAK]

What Harry - no crispy duck skin when you pan fry the breats or roast up the slow cooked legs?
I think our male muscoveys came in (trimmed and cleaned but skin on) at about 6.5 lbs at 3 months but the females a lot less.

[littlelugs]

I completely agree with the different methods people use. As a muscovey breeder i know that neck dislocation can be difficult.As it is with most of the large breed ducks.
I feel that someone that is new to keeping ducks or poultry could benefit from all the various options. The humane society does give good advice regarding this.
I feel the best way to cull a bird in the very first instance is to be shown by a competent person, who can advise and oversee until the person learning is comfortable (as you can be!  ) to cull unsupervised.
I did have another thought maybe there is a local abbatior that would slaughter/ prepare the carcasses for the OP. (if the thought or process of killing humanley is daunting) 

[benkt]

We keep Aylesburys for meat although have considered trying some Muscovies for variety. The Aylesburys finish very quickly in 10-12 weeks which is great for getting a few batches through in the spring/summer and then only keeping on a breeding stock (usually a couple of drakes and 6-10 girls) over winter when the duck runs always become a wet muddy mess here  and the fewer we have the better! Only downside is that they are too big to fly so we often lose a few to foxy over the coldest period when he gets brave enough to break in to the runs.

[Womble]

We had some Pekins this year, sourced from Central Scotland Smallholders Association via Cherry Valley.
 
They were your typical big white duck, and the meat was very tasty and not at all fatty (tasted somewhere between chicken and lamb actually!).  I found them a lot more hassle to rear and prepare than chickens, and I'd say not as much useful meat on them either.
 
So, not something I'd do again in a hurry, though worth trying once for the experiment.
 
HTH!

[CaroleBulmer]

The killing is not a problem OH has despatched many a bird over the years (Feathered kind I hasten to ask) but I always struggle with the picking so thanks for the tip.  A freind of mine purchased a goose last year which had been finished in wax (!) looked very professional but not sure how you go about that one

[harry]

in the past ive used an air pistol on large birds geese etc also quail as they are difficult to kill....... seen info on how to use it....ie hold the bird so the top of the  head lays on the ground chin upwards fire pellet at piont blank range so the pellet goes though the chin and out though the top of the head.... fire at an angle so pellet goes towards what would be the forhead so the pellet goes though the brain, i believe an air rifle pistol is an except way. or theres always the meat clever method, thats does it first time every time