Our Ducks

       Ducks play a prominent role in the day to day goings-on at Yellow House Farm, but this, of course, is nothing new.  Ducks have been common farm poultry for milennia and with good reason.  Aside from being great fun and uniquely beautiful, ducks are remarkably productive fowl.  

       Duck meat is delicious and nutritious.  On account of their all around active natures, duck meat is all dark.  It is, perhaps, most commonly roasted, but duck meat is outstandingly versatile.  It is wonderful grilled with a sage marinade or braised with tomatoes, red wine and a bouquet garni.  Duck meat is also lovely made into lean sausage and used in all sorts of delicacies, from meatballs to stuffed grape leaves. 

       Duck meat is often thought to be extra fatty, but this is not necessarily the case.  The commercial duck industry is dominated almost exclusively by the Pekin.  It grows fast and fattens quickly.  Indeed, it is the fattiest duck, and its monopoly of the meat market has hurt the reputation of duck in general.  Duck meat, when not raised for fattness and quick gains, can be quite lean and remarkably flavorful. 

       At Yellow House Farm, we raised old-fashioned farm breeds that live in a free-range environment.  They are fit, muscled, and lean birds, hearty and tasty.  We offer both fryers and traditional roasters.  The difference between our birds and the commercially raised ducklings found at the supermarket is considerable.

       Another little known secret about ducks is that they are remarably prolific layers.  Indeed, the best laying duck lays more than the best laying chicken.  Moreover, duck eggs are larger, richer in protein and omega 3's, and are simply delicious, a gourmet addition to anyone's cookery.

Old World

The Celtic Magpie

       The European Magpie, pica pica, ranges commonly throughout the continent and the British Isles.  It is a common sight along roadsides and in the fields.  When the Magpie duck originated in the countryside of Wales, no name could have been more fitting than that of Magpie, whose color pattern it mimics almost perfectly.  The Magpie Duck has a black cap on top of its head and a black mantle over its shoulders, running to its tail.  The rest of this handsome bird is bright white, the whole of which produces a bird of crisp lines and striking contrast.

       Originally, the Magpie was available in the three color varieties: black and white, blue and white, and dun and white.  Of these three, only the black and white and blue and white varieties appear to persist.  It would seem that the dun and white is no longer extant, and it cannot be said that the other two varieties are in any way common.  Indeed, the are listed as Critically Endangered by the American Livestock Breeds Conservancy (ALBC).  At Yellow House Farm, black and white and blue and white magpies play a pivotal role in our production of duck eggs.  This use as a farm animal of significant economic value is the only way to insure that the Magpie will endure as a presence in our agricultural landscape.

       The Magpie duck is a small, personable duck.  It forages voraciously, searching for seeds and grubs.  It grows quickly and lays prolifically, comfortably exceeding 200 eggs a year, when properly managed for peak egg production.  The meat is of fine flavor and texture and is the perfect size for use as a fryer or small roast.

        With your generous support, the Magpie will continue to provide the Seacoast Region with gourmet duck eggs and fryers.  Bon Appetit!  

New World North

The Lustrous Cayuga

       The Cayuga is easily one of the most beautiful birds in the barnyard.  The midnight black plumage is only more enhanced by its glorious green sheen that shimmers in the sunlight.  The sight of a flock of Cayugas in good feather is one not readily forgotten.

       Although originally the Cayuga only existed in black, it is now available in rare blue and silver color phases.  Dave Holderread, a master of waterfowl genetics, developed the new, lovely varieties and made them available to the public.  At Yellow House Farm, we raise all three color varieties. 

       The Cayuga is the only A.P.A. recognized breed of duck to call North America its land of origin.  Emerging in the early to mid-1800's in the Cayuga Lake Region of New York State, the Cayuga was developed as a useful general purpose breed for the production of meat and eggs.  Sadly, it was displaced commercially by the Pekin, a white feathered bird, which matures more quickly, being, however, fattier, a poorer egg producer, noisier, and more prone to panic and stampeding.  Yellow House Farm is proud to raise the Cayuga duck as an outstanding producer of of large eggs, ranging in color from coal black to olive drab, and of high quality, lean, medium-sized roasters.

       Unfortunately, the Cayuga is listed as threatened by the American Livestock Breeds Conservancy (ALBC).  However, your generous support enables us to continue our raising of this fine breed, making Cayuga eggs and meat available to the Seacoast Region.

New World South

The Muscovy: Our Curious Clown

       The Muscovy is a particular fowl, indeed; of this there can be no doubt.  Its large-sized, head-bobbing, caruncular appearence definitely makes for a curious first impression.  For some they are ugly, for some beautiful.  Still, for some, they look like a turkey.  Nevertheless, regardless of one's opinion as to their physical beauty, the muscovy is one personality-rich duck!  Moreover, they are excellent producers of flavorful meat in an easy-as-pie, hands-off manner, which makes them sine qua non for any serious homestead.

       The Muscovy is indigenous to Central and South America.  It was domesticated long ago by the Incas and first found its way to Europe via the explorations of the Spanish Conquistadores.  Ever since, it has been a staple of our cookery.  By nature it is a tree duck, which means it roosts in trees and nests in abandoned woodpecker hollows.  In its domestic form, it still loves to roost, lounging on fences and roof tops and flying about the yard.  Although the hens are strong flyers, the males are often to ponderous to sustain flight for long.  However, when the males are strong flyers, they are stunning, striking a massive appearence of power and agility.

       Hens are outstanding natural mothers, bringing off large broods of independent and adorable little ducklings multiple times a year.  A small flock of muscovies could supply an average-sized family with nutritious meat year-round.  Aside from being flavorful, they are also leaner and meatier than mallard-derivitive duck breeds.  We have found that the breast meat is particulary well used as the base for delicious sausage meat.

       When next you buy a muscovy roaster from Yellow House Farm, try preparing it in a slow roaster, marinated in red wine, blackberries, bay leaves, and cinnamon sticks...not so shabby.