Anybody interested in butchered duck?

We decided it wasnt worth the risk or the driving to take the ducks to auction. So we have delivered them to be processed tomorrow. I have an order for some already but I will likely have 15 available, they will be on the smaller side since the other people want the largest ducks. I am guessing 3-4 lbs is going to be their dressed weight. These are rouen, sweedish crosses, welsh and buff ducks. We are keeping some for ourselves as well to try out, never butchered out ducks before so should be interesting to eat some of our own home grown ducks.

I may be interested what is the price

Will you ship to bc?

Jayme, the ducks will be good. Our buffs were very nice. The big deal is when you cook a duck, pierce the skin a lot (like with afork) then put it in a really hot over, 425F and cook it for about 15 or so minutes, it renders the fat. Then drop the temp in the oven. They will be good. Not greasy at all, which is always what I heard the big complaint was.

Our buff ducks were a nice meal for 3 or 4 folks.

Cathyjk wrote:Jayme, the ducks will be good. Our buffs were very nice. The big deal is when you cook a duck, pierce the skin a lot (like with afork) then put it in a really hot over, 425F and cook it for about 15 or so minutes, it renders the fat. Then drop the temp in the oven. They will be good. Not greasy at all, which is always what I heard the big complaint was.

Our buff ducks were a nice meal for 3 or 4 folks.

That is the way I do duck even orange duck