Duck meat: growing at home

In order to diversify the family table, many Russians keep all sorts of livestock in their suburbs. This can be, for example, rabbits, chickens, geese and, of course, ducks. The feathered ones of the latter variety are bred by summer residents and villagers mainly only for meat. It is very tasty, nutritious and healthy in this bird. But, of course, in order to eventually get high-quality duck meat, you should follow the technology of growing it.

Selection of breed

Before you start organizing a family mini-farm, of course, you need to decide on a variety of ducks. In the Russian climate, summer residents often breed such breeds as Peking, musk or mulard. All these varieties differ in unpretentiousness and high productivity.

Peking ducks have been grown by domestic residents for many decades. In fact, this breed has become traditional for the owners of domestic households of our country. Peking duck pretty quickly gaining weight and absolutely uncomfortable with regard to feed. However, it has one significant drawback. Meat domestic duck Peking although tasty, but it is very fat. In addition, this bird eats a lot. Therefore, in recent years, Russian owners of mini-farms are becoming more popular musk duck. The meat of this breed is much tastier than that of Beijing, and at the same time it is completely lean. Do not eat such ducks too much. But they also gain weight quite slowly.

Mulard is a sterile hybrid of the Peking and musky ducks and combines the positive qualities of both these breeds. These birds are gaining weight fast, they have tasty meat, they eat less than Peking, and at the same time they differ in their unpretentiousness.

How to get mullards yourself

Thus, it is this breed at the moment - the best ducks. Their meat is characterized by a gentle consistency and juiciness. At the same time, it is completely lean. It is not difficult to get small mulardics, including yourself. To do this, you just need to cross some Peking ducks with a musk duck.

Duck eggs are laid in late March - early April. Nests for them should be installed in the poultry house on a small hill, in a quiet shaded area. Duck-hens must have access to water. Wet feathers pekinki moisturize the eggs, which increases the percentage of hatchability.

Hatching mulardics usually on the 28th day after the start of incubation. One pekinka outputs up to 20 ducklings at a time. Of course, you can get chicks and artificially - in an incubator. This method is best suited for the need to immediately output a large number of ducklings. Using an incubator at a time, you can get 100, 200 or more chicks.

How to feed chicks

Immediately after hatching and drying of ducklings of any breed, it is necessary (forced) to give water, slightly tinted with potassium permanganate. Also chicks need to be fed. Small ducklings are usually given either purchased in a specialized store feed "Start" or simply chopped chicken egg, mixed with boiled mush. There are newborn ducklings do not know how. So that they begin to grab food, it's best to pour them in pieces on their backs. Moving food ducklings are perceived much better.

The next day after hatching the chickens can already add cottage cheese. This product is extremely necessary for the body of a bird. Cottage cheese ducklings should be given up to a month old. On the third day after hatching the ducks, you can begin to mix finely chopped greens. On the tenth day in the diet, boiled potatoes are introduced, and on the 14th - cut duckweed.

Cultivation of ducks for meat: feeding of adult birds

Newborn chicks are given food 6-8 times a day. Beginning with the week-old age, the frequency of feeding is gradually reduced. Up to 30 days, ducklings are given a minimum of 3-4 times in knocking, and then - at least 2-3 times. The basis of the diet of birds should be either special fodder, or wheat. Also, ducks gain weight well on corn grind. Many farmers give this bird and barley. Crushed dumplings and cereals are best fed to ducks in the morning and evening. At lunch, the bird should receive wet pouches. They are prepared from cut fresh grass, duckweed, root crops. It is this diet that allows you to eventually get very tasty duck meat in large quantities.

Conditions of detention

Of course, as for any other poultry, ducks require a special room. They enter the shed at night and during the rain. In any case, this room should be dry and warm. Ducks do not tolerate dampness at all. In the shed, it is necessary to arrange ventilation and good lighting. The floor in the poultry house is covered with a thick layer of straw or hay. The litter must be mixed with lime-pushenkoy. The area of the shed should be chosen in such a way that 2-3 ducks accounted for at least 1 m ² .

The poultry house needs to equip the enclosure. Well, if there is some kind of pond next to the site. Swim ducks can be released immediately after they are covered with a feather. The meat of a duck, grown on a pond, is always very tasty. The fact is that, while extracting food from water, these birds receive a lot of vitamins and various kinds of microelements. If there is no possibility to equip the aviary near the pond, ducks should make at least a small artificial pool. On one head in the enclosure should be a minimum of 2 m ^{2 of} free space.

Poultry slaughter

Cultivate ducks for meat usually no more than two to three months. Longer keep the bird unnecessary. There are ducks will be a lot, and weight gain at the same time slowly. In addition, the bird will begin juvenile molting. As a result, on the carcasses in the future there will be a lot of hard-to-remove stumps.

Treatment

The slaughtered bird must first be plucked, scalding beforehand with boiling water. Then the carcass is gutted in the usual way. Cooking duck meat can be done in a variety of ways. It fits well for both the first and second courses. Most often, duck meat is cooked in the oven. However, very delicious are obtained from it and soups, goulash, stewed potatoes, pilafs, etc.

How to cook

Thus, the product is very tasty and healthy - duck meat . Recipes for its preparation are different. Below we present the reader two most popular.

To prepare a duck in the oven, you first need to make a marinade. To do this, add a little vinegar, black pepper and bay leaves to the water. Marinate the carcass should be for at least 3 hours. Then the duck needs to be coated with salt and stuffed with peppered apples cut into slices. Prepared in this way the carcass should be patched, coated with mayonnaise and put in a preheated to 190 degrees oven for half an hour.

Very delicious turns and ragout of duck. In order to cook it, the carcass should be scorched on fire and rinsed thoroughly. Then it should be cut into small pieces, salt and pepper. Then the product should be fried for 5 minutes in a dry frying pan. Prepared in this way, duck meat should be folded into a scallop and filled with a small amount of juice squeezed from tomatoes. Stew pieces should be 25-30 minutes. Separately in a frying pan should fry grated carrots, onions, potatoes and tomatoes. At the final stage, the vegetables are transferred to the scallop, after which the meat is stewed until cooked.