Duck raising is conducted successfully both as a side issue on general farms and as a special business on a large scale. The Pekin is the best breed for duck farming. Many breeds are very ornamental as well as useful, making the breeding of real interest wherever there are natural facilities for keeping waterfowl. The rearing of ducks for market on a large scale requires extensive capital and experience. A location on a stream of running water is essential for the best results in duck farming.
Ducks offer a wonderful option for the small-scale poultry keeper. They are hardy, fast-growing, present a ready market, and are much less subject to price-conscious shoppers than staple meats like chicken or beef. And chefs adore them. Ducks are good foragers, easy to herd, producers of copious amounts of fertilizing manure, and make nice pond ornaments (try that with chickens!). What follows is not intended to be an exhaustive guide to raising ducks for meat, but rather a record of our experience. That said, we feel that this experience counts for a lot. While there are certain things that will necessarily be left out on account of this, I would argue that a farmer’s first-hand account is more valuable than a researcher’s idealized theory any day.