I brought home 15 eight-week-old Muscovy ducklings in mid-August, to start a bug-eating flock for the cow pastures. Fly control, or one element of it, hopefully.
They are now 21 or 22 weeks old, nearly full grown. There are only 5 little hens in the bunch. I don’t need 10 drakes to 5 hens, that’s for sure; two will be plenty. So the extra boys are destined for the freezer, and one will volunteer for Thanksgiving meal duties.
It’s been 30 years since I processed poultry, so I’m only going to do two this first go-round. I won’t take pictures of all the steps, maybe just one before and after. We’re assembling all the items needed and test-firing the scalding pot today. I built a killing cone yesterday out of scrap sheet metal, using dimensions I found online. Hopefully everything goes smoothly, although I’m not looking forward to the hand-plucking.
Bear is here on his first semi-annual visit, over the Thanksgiving holiday – so nice to have him here. With any luck, we’ll have a succulent young roasted duck with our mashed potatoes, stuffing and gravy this year. Bon apetit!
Thistledog's Farm 
AH! Now I know where I might get at least one third of my “TurDucHen” for next year!
( http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html )
That of course is followed by the “CherPumPle” and home made wine that borders on being a liquor.
( gma.yahoo.com/photos/thanksgiving-cherpumple-11-outrageous-photos-1353085535-slideshow/cherpumple-photo-170779084.html )
or a better showing at: http://www.charlesphoenix.com/2010/10/cherpumple-monster-pie-cake-new-test-kitchen-video/
Perhaps you need to start planning some chickens and turkeys for next year in addition to the ducks?
… and in case anyone is wondering, yes I are family!
I was just mentioning to Bear this morning, that next summer I will raise a couple of Bourbon Red turkeys to slaughter for T-day. Friends and family numbers, not for commercial production just yet. Surely a couple of broilers wouldn’t be too much more trouble. Read through the reviews and comments on that Turkducken, sounds amazing. I’ll stick with the single species roasting for awhile but someday maybe, will try that.
Rarely do I eat store bought turkey; it’s usually wild and freshly killed. I’m with you…I are family too!
Sandra I have never tasted wild turkey but I have a flock of hens on the hill behind my house that wouldn’t be too difficult to harvest from. Just need a small-gauge shotgun. If I bag one I’ll be asking for cooking tips, for sure!