Mr. Comfortable went to our oldest son’s house for Thanksgiving and on Saturday, before we headed back home, I went with my son, Paul, to pick up a couple of ducks. His friends got an unexpected brood from an unexpected dalliance between one of their Pekin ducks and one of the Black Swedish ducks. And it was the mallard that sat on the nest! Because we got home late Saturday and I was tired and more than a bit sore I didn’t want to do much. So the ducks (three instead of two) got rinsed off instead of bathed and now I have ducks in the tub!
This is not the ideal situation but, after rinsing the ducks and clipping their wings (I didn’t want ducks wandering around the bathroom) I wasn’t ready to set up their new home. They won’t be around very long. In fact the pure Pekin duck I named Stu will actually be stew by the end of the week. The Black Swedish/Pekin crosses need to grow a little but they’re going to be in the freezer in a couple of weeks.
I’m hoping Mr. Comfortable doesn’t get attached. When I met him he was a city boy and not used to getting acquainted with his food before it became his food. He’s already freaking out that I’ve named the ducks. Apparently naming them makes them pets in his mind. This is why I’ll never have a steer. I’d end up with 1800 pounds of spoiled brat beef in the yard.
Stu is a Pekin duck and quite a bit larger than the Black Swedish/Pekin crosses.
Penguin’s bill is all black and he has a pure white bib.
I was going to name this guy Spot because I saw a black spot on his bib then I noticed his bill! He’s Spot for sure!
On the other hand, Pete (our youngest) and I have no problem with butchering and eating something with a name. In fact, the boys used to name their 4-H lambs things like J.R. (juicy roast) and their meat rabbits were named Tiffany (Breakfast at…) and Mrs. D (for dinner). These are farm kids and they’ve helped get food from the barn to the oven since they were just little guys.
In fact my only problem with butchering and eating these cute ducks is that it’s cold out now and so my hands are going to get really cold and sore when we butcher the ducks. But that’s what those nice warm insides of ducks are for…warming your hands when you’re butchering!
So be warned. Very soon I’m going to be showing you how to butcher a duck then how to use an older duck for stew and how to roast younger ducks.