Agriculture Reference
In-Depth Information
the best choice. Two breeds, the Indian Runner and Khaki Campbell, are best known for their
prolific egg production. Geese do not lay as many eggs as ducks, but the Emden breed will
lay around three dozen eggs during the breeding season.
Although the eggs of ducks and geese can be eaten just like chicken eggs, goose eggs gener-
ally are not consumed in the United States. Eggs from geese are large, and compared to chick-
ens, geese lay far fewer eggs. This makes them unpopular for commercial production. Few re-
cipes call for them. Most likely, there will not be a market for the eggs produced by your
ducks or geese, but your family may enjoy eating them. Duck eggs have a higher yolk fat con-
tent and white protein content than chicken eggs, so when cooked, the whites do not become
as stiff as chicken eggs. If the duck has been eating a lot of algae, worms, or grubs, the eggs
may have a slightly musty taste. Eggs should be collected twice daily, washed in warm water,
and promptly stored in the refrigerator.
Duck meat is higher in iron, niacin, and selenium than many other types of meat. Good duck
meat breeds include Pekin, Rouen, Muscovy, and Aylesbury. The meat from both ducks and
geese is all dark meat and is richer than chicken or turkey due to the higher fat content — this
gives the meat a distinctive taste popular in many gourmet restaurants. Ethnic markets are par-
ticularly interested in obtaining a steady supply of quality duck and goose meat. Geese have
provided a rich source of protein for centuries, with many people enjoying the meat and liver.
But even more so, a roasted goose has long been a traditional Christmas dinner over the cen-
turies. Foie gras is made from the fattened livers of force-fed geese and is especially common
in French cultures. Goose meat breeds include the Emden, Toulouse, Chinese, and Africans.
Unlike other poultry species, domesticated waterfowl are mostly disease resistant. However,
like the young of any animal species, ducklings and goslings need to be kept dry and warm
when they are covered in down. Once the young are fully feathered, they enjoy being out-
doors in all but the coldest of weather. They do keep a layer of down under their feathers,
which insulates them from cold. In addition, they have an oil gland at the base of the tail.
They will rub their chins and cheeks over the gland to collect the oil, which they will then rub
onto their feathers. This oil makes their outer feathers waterproof. Mothers will rub some of
the oil from her oil gland onto the down of her young until they are able to perform this func-
tion on their own. Ducks and geese need to keep their feathers in tip-top condition to keep
them dry and warm, so these animals spend a substantial amount of time preening.
