After about 3 months raising ducks, it is time to butcher them and put them into good use.  Again, we use the same processing facility to perform the killing and packaging.  However, each duck cost $7 to process, versus $3 for a chicken.  The reason for higher cost?  Ducks are 3 to 4 times more difficult to pluck because they are waterfowls with oil glands. 

We found that the male Muscovys are heaviest while Rouens are small.  White Pekins are in between and pretty consistent in size.  So I guess for commercial purposes, Pekins would be the ideal choice of ducks.

Ducks ready to be hauled for butchering
Roast duck!!