LIMITED! Whole Ancona Duck -CALL FOR PRICING
Soon to be Animal Welfare Approved, Non-Certified Organic, Certified Naturally Grown, Free range, no hormones or antibiotics.
Ancona
ducks are a robust heritage breed with excellent foraging abilities.
They are listed in the “critical” category by the American Livestock
Breeds Conservancy with less than 300 breeding pairs in the United
States. We feel they are a breed well worth saving for many reasons,
and we are conscientiously and humanely breeding them to increase their
numbers and better their gene pool.
Our ducks are all are
all loved from the moment they hatch. Happy ducks are healthier ducks.
Our facility is Animal Welfare Approved for eggs and soon to be meat, a certification which clearly
defines and emphasizes the high standards of care we believe all
animals deserve. We are certified Predator Friendly which means we
protect our birds with friendly guardian dogs, provide naturally shaded
areas of pasture in which to rest and secure them in their nests each
night.
Our ducks are pastured from the time they are a few
weeks old. 80 per cent of their diet is from foraging bugs, vegetation
and soil. After researching what would be an optimum diet for ducks, we
developed our own custom supplement: a vegetarian blend of organic
grains, peas, soybeans, sunflower seeds, flax, kelp and brewers yeast.
This provides the remaining twenty percent of their diet, along with
many kinds of fruits and vegetables from our own organic farm.
The result of this regimen is the healthiest lean and flavorful organic duck meat available.
"Duck can be made into about anything, sausages, salamis, prosciutto, pastrami, and other smoked dishes. It can be stewed, slow baked, steamed, braised, saute it, lends well with many differnet sauces, or make the french specialty confit. You can serve it hot, cold, rare, or cooked all day. No doubt because the prospect of cooking duck intimidates people, I've never been serve it in someones house. this is a pity, since duck is a perfect compromise between chicken and red meat and never fails to delight guests. "
The Duck Cookbook
by James Peterson