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Raising ducks for meat may seem like a no-brainer, but don’t make the mistake of thinking any random breed can be a good table bird. After all, feed isn’t cheap, your time is valuable, and nothing hurts more than waiting months to butcher a duck only to be met with a paltry amount of dry, flavorless meat and fat in all the wrong places.
Unfortunately, that’s exactly what will happen if you pick the wrong breed. Ducks were bred for different purposes, so that ornamental breed that looks good on paper is probably far from being the best duck breed for meat.
With that in mind, let’s take a look at some of the breeds that stand out for their growth rate, flavor, and feed efficiency. From fast-growing table birds to heritage breeds with gourmet reputations, get ready to meat your new favorite!
Hi, I’m Ryan
Having raised everything from Muscovies to Pekins, I’ve learned one simple fact: nothing beats the taste of a duck you’ve raised yourself. The depth of flavor, succulent fat marbling, and satisfaction of knowing exactly where your food came from are qualities store-bought meat just can’t compete with.
Top 10 Best Ducks For Meat
Some duck breeds are prized for their ability to reach market weight quickly, while others are popular for their tender and flavorful meat. But by opting for one of the best duck breeds for meat, you don’t have to choose between practicality and palatability.
1. Pekin: Fastest Growing Duck For Meat
It’s only right to start this list of duck breeds for meat with the most commonly eaten duck breed: Pekins. Over half of the meat ducks raised in the U.S. are Pekins, and they’re the breed you’re most likely to encounter in a grocery store or restaurant. Pekins are known for their incredibly fast growth rate — often ready to be butchered at just 6 weeks — and tender, mildly flavored meat.
2. Muscovy: Best Tasting Duck Breed
Muscovy ducks are another one of the best ducks for meat thanks to their firm, boldly flavored flesh and quintessential flavor. Although they’re slower growing than Pekins, Muscovy ducks carry a lot less fat — both on the surface and throughout the meat. That gives them a mildly gamey flavor that reminds me a lot of beef or veal.
3. Saxony: Best Backyard Duck Breed For Meat
Weighing in at nearly 10 pounds, Saxony ducks are as pleasing to the eyes as they are to the palate. Saxony drakes have a charming bluish-gray plumage, but the hens steal the show. Saxony hens are a striking, golden color with cream accents, and they happen to be some of the most beautiful ducks I’ve come across. Saxony meat is just as impressive, as it has a rich, sweet flavor that reminds me a lot of pork. And laying an annual average of 240 eggs, they make a fantastic dual-purpose breed.
4. Moulard: The Gold Standard For Foie Gras
Wondering what happens when you cross two of the best duck breeds for meat? Moulards are a cross between Muscovy drakes and Pekin hens, and they are prized in gourmet kitchens across the world for their dark, beef-like meat. The preferred breed for foie gras, Moulards only lay about 100 to 150 eggs per year. But, despite being a single purpose breed, the indulgent flavor and succulent texture of their meat means they’re still well worth considering.
5. Rouen: Top Pick For Tender, Juicy Meat
Often admired for their striking plumage, Rouen ducks are one of the best ducks for meat you’ll find. While they grow more slowly than Pekins, often taking up to 16 weeks to reach butchering age, the meat is well worth the wait. Rouen meat is succulent and tender, making it a popular choice in high-end restaurants. Rouens also have an excellent meat-to-bone ratio, providing up to 6 pounds of high-quality meat per bird.
6. Aylesbury: England’s Preferred Meat Duck Breed
While Pekin ducks are usually considered the best duck to eat in America, Aylesburys are the number one pick across the pond. Aylesbury ducks are mainly known as roasting ducks, and have lean, yet flavorful, meat that holds up well to slow cooking. They’re hardy, adaptable and love to forage, and they lay between 220 to 265 jumbo eggs per year. They’re an incredibly well-rounded and cost-effective breed, making them an excellent addition to a backyard flock.
7. Blue Swedish: Dual-Purpose Breed With Quality Meat
With their beautiful slate blue feathers and friendly disposition, Blue Swedish ducks look just as good on a homestead as they do a plate. Although their meat is well-flavored and tender, it’s exceptionally lean. To avoid drying it out, you’ll want to stick with cooking methods that lock in moisture, like pan searing, braising, and slow roasting.
8. Orpington: Friendliest Meat Duck Breed
I’ve talked about duck breeds for meat and eggs, but Orpingtons shine in terms of personality. They’re curious and friendly, with a calm disposition that makes them exceptionally easy to raise. Orpingtons offer a decent yield of rich, robustly flavored meat and provide up to 220 eggs annually. That makes them nearly as prolific as chickens!
9. Appleyard: Best Duck For Meat And Eggs
Looking for a duck breed that can do it all? Appleyards are perhaps one of the most well-rounded breeds on this list. For starters, hens lay up to 270 large, white eggs per year. And in terms of meat production, they’re just as prolific. Mature ducks yield an average of 6 to 8 pounds of lean, flavorful meat that lends itself to roasting. Appleyards are fairly hardy, and they have strong foraging skills that help them adapt to a variety of environments.
10. Cayuga: America’s Forgotten Favorite
Before Pekins took the number one spot, Cayuga’s were the most popular duck breed for meat in America. These days, they’re better known for their beautiful iridescent black feathers, but I think they’re still one of the best ducks for meat. Although they’re smaller than Pekins and yield less meat, Cayugas have a distinctive flavor that is popular amongst chefs. They also have the distinction of being one of the hardiest meat breeds, tolerating even the harshest winters with ease.
Raising Ducks For Meat: FAQs
If you’re considering raising ducks for meat, chances are you have a lot of questions. I’ll address some of the most common below.
Is Raising Ducks For Meat Profitable?
Raising ducks for meat can absolutely be profitable — when done right. Fast-growing breeds like Pekins and Muscovies are high yield and offer a good feed-to-meat conversion.
Additionally, I’ve noticed demand for duck meat, duck eggs, duck fat, and ducklings growing in recent years.
Profitability will ultimately come down to how you manage your expenses, as feed costs and processing fees can add up quick.
But, if you’re smart with how you go about things, I think it’s doable. Just carve out a niche and focus your efforts on customers that are willing to pay a premium for pasture-raised, high-quality duck meat.
What Age Do You Butcher Ducks?
Many meat ducks are butchered between 8 and 12 weeks old, but some slow-growing breeds are best butchered at around 12 to 20 weeks. Although this is the norm, it’s far from the rule, and I’ve eaten and enjoyed much older ducks. The only downside is that you’ll have to change your cooking approach.
While younger ducks have tender meat and a mild flavor, older ducks can be gamey and tough. However, this intense flavor can lend itself to a number of hearty dishes, especially when you cook the duck meat low and slow.
Is It Cheaper To Raise Ducks Or Chickens?
When comparing initial and long-term expenses, raising chickens tends to be cheaper than raising ducks. For one thing, baby chicks are less expensive than ducklings and are usually sexed before they’re sold. Chickens also don’t require as much feed as ducks do and are happy to supplement their diet with table scraps.
In comparison, ducks are picky eaters with higher protein needs. They require regular access to water, which can add to your upfront costs if your land doesn’t feature a natural water source.
That said, ducks are less susceptible to health issues than chickens, so you’ll have fewer veterinary costs and lose fewer ducks to disease. Duck meat and eggs also fetch a higher price, which can help offset some of the additional costs.
So that concludes my list of the top 10 best duck breeds for meat. If you’re having a hard time deciding between them, remember: it doesn’t have to be all or nothing. A mixed flock is a great way to reap the benefits of each breed’s strengths. And the result? A colorful, capable flock that delivers season after season.
Your turn!
- Do you process your own duck meat?
- What’s the biggest challenge you’ve faced while raising ducks for meat?
Living off-grid means respecting nature and animals. You don’t need meat or to slaughter animals. If you do so, you’re just another wasteful, obese consumer destroying the planet, like most lazy Americans.
Doing the same thing over and over again, and expecting different results is the definition of a highly-intelligent person.