Our white Peking ducks are rotated on pasture as soon as they feather out and graduate from the brooder. They are harvested when they lose their feathers at about 6-7 weeks in order to make processing them a little easier. Learn more.
Most of our members enjoy duck whole, as what we call a Roaster. It is a delicious centerpiece for a special meal. We consistently hear from our members that they are the most delicious duck they have ever tasted.
Duck Breast is a true delicacy. Enjoy the succulent and juicy meat from the breast by pan searing for a crispy crust and finish by roasting in a casserole dish in the oven. Ducks spend half of their lives on or near water, which means, unlike poultry like chicken or turkeys, they have a layer of fat to keep them insulated. The fats of the Duck Breast make the flavor distinctive (and delicious!)
Like poultry, Duck Legs contain the tasty dark meat (which we prefer to white meat). Braise the legs so the skin in nice and crispy and cook them in the oven with rendered fat, chicken or vegetable stock, and then roast in the oven with root vegetables like carrots and potatoes.