[twizzel]

I've got a group of 5 drakes (bad hatch!) that will inevitably be table birds in the not to distant future. They are 14 weeks old now but I'm not sure how to tell when they are big enough to kill? When I pick them up their breast bone protrudes so I guess they are not ready now but is this the only tell tale sign? I read somewhere to kill by 20 weeks?

If anyone has advice it would be gratefully received as this is my first time doing it thanks

[HesterF]

I think there's probably always something to eat on them but the breastbone will certainly give you an indication of the amount of meat. We had one of our drakes last year and he would have been well over 20 weeks but still good - lean but tasty. I think it's hard to get them really big when they're free ranging anyway - none of my birds ever get really big even the Orpington hens which are supposed to be lazy. You could also weigh them - that'll give an indication. Then maybe dispatch one and if you're happy with that one, pick off the rest!

[twizzel]

Hmmm I've had conflicting advice    was passed on the name of 2 people who kill poultry in the surrounding area- 1 won't kill waterfowl and the other is coming out next week but says they won't be any good as meat birds as they are an egg laying breed. From the way they look at the moment I am tending to agree there doesn't seem to be much meat on them at all despite them being big birds. I'm pushed on space and whilst they aren't free ranging they don't seem to be growing very much now despite ad lib growers pellets and corn. So he is coming next week to do the deed, I'll put it down to a bad hatch and move on   

[Stereo]

There will be some decent meat on them. You'll hear that all the time but some of us like the more trad breeds for taste. Remember the French eat sparrows so if that's worth processing, your duck certainly will be. Forget about the economics. Cook it well and enjoy the fact that it was raised by yourself and if there is a bit less meat, have a few more spuds.

[HesterF]

What breed are they? Both the breeds I keep (Appleyards and Cayugas) are good for eating which was part of the reason to pick them but I probably wouldn't bother with a runner  .

[twizzel]

They are khaki Campbells. Have to admit though there isn't much to them their breast bone protrudes when you pick them up so I'm inclined to agree with him. Just a bit galling to think they haven't served a purpose. Trying to find people who will kill ducks is an issue down here I guess because they require extra effort to process... Still undecided what to do but I need the space and if they aren't going to produce anything is there much point in keeping them any longer? My friend last night likened the situation to dairy bull calves...

[Womble]

I agree, there isn't going to be much meat on them, but at least what there is won't be wasted, so don't feel guilty.
 
We're in the same situation with Runner Ducks this year. Bought 40 hatching eggs, put them in a rubbish incubator and only hatched six. One died at 2 days old and one for no apparent reason at 6 weeks, so that leaves four, of whom three are boys! 
 
They're not worth the time / effort of preparing 'properly', so I'll just take the breast meat and legs off without plucking or drawing first, and it'll make a decent stirfry or two. This is well worth considering IMHO - you get 90% of the meat with only 30% of the effort, particularly with waterfowl.

[twizzel]

I had a feel of them this morning and there really wasn't much breast to them at all despite being 16 weeks old So I've advertised them on several poultry pages on facebook in the hope that someone might want them as pets... 

[Stereo]

Agree with Womble. That's what I do with lighter chicken breeds. Just skin the bird and take off the breast meat plus the legs if it's worth it. Takes a couple minutes with practice. We usually make southern fried or nuggets or something.

[Womble]

Twizzel, if it helps, I'll take some step by step photos for you (bit gruesome I know, but I think TAS people can cope).  It really is far easier than plucking and drawing, and still gives you most of the meat.
 

[twizzel]

Yes please that would be fantastic Womble... I'm not squeamish at all have seen plenty of animals slaughtered before, if this is something we can do I'll be really chuffed as duck man can still come out next week but I can skin and cut them myself

[Womble]

OK, leave it with me. I feel a duck stir-fry coming on over the weekend!