General Conditions

1/3 of the ducks were “Processed” earlier this year.  Though the weight of the ducks are quite robust Ducks off to market(7-8 lbs) the fat contact is not as high as if they were left out in the pen eating for a longer period of time.

Cooking method

Roasted 2 ½ hours at 350 degrees, salt and pepper, pricked the skin with a knife all over the carcass.  1 hour breast up,  1 hour breast down and then  ½ hour breast up to finish.

ResultDucks after pick-up

The quality of the meat is excellent, no greasy sensation very little fat left in the bottom of the pan.  The meat was slightly dry, but the dry sensation was not noticed during the meal as much as in the discussion after the meal. 

All in all a B plus.  To make it an A plus which was last year’s mark see below:

Recommendations for A+ Duck.....And dinner

1)      Due to the lower fat content of these specific ducks if you want a roasted duck I would try cooking them in an oven bag for the first 2 hours same temperature and finish without the bag till done;

2)      Wait to get a fatter and heavier duck in 3 or 4 weeks;

3)      Prepare through a braising or other wet method.

 End of duck report!!

Editor's Note:  This isn't really the Little House Farm cooked duck.  The family got so involved in critiquing the duck after it was cooked that they forgot to take pictures.  So, this dinner is really someone's else's cooked duck, but it looks exactly the same:))