The arrival of the ducks

The ducklings have arrived. OK OK – I know! One of my last blog posts was on Hong Kong and eating far too much roast duck for a single human being over 48 hours. I can feel the internal conflict as I now watch the entertaining antics of our new ducklings.

These super cute little yellow fluffy friends are baby Pekin ducks (not Peking ducks) although they are a Chinese breed. When they mature they will grow into large white ducks with orange legs and bills – the ‘picture book’ duck. The very famous Donald Duck was designed off these cute waddling birds.

In their mother home, they are primarily bred for meat, but they are also a very good provider of pale blue eggs. We have 5 female ducks and one drake; or so we hope; it’s a little too early to tell. Once bigger, we will be able to distinguish, because the ducks quack and the drakes only squeak. The drake also grows a single curled tail feather.

Our lucky ducks have been purchased purely for egg production. They will have a wonderful life free ranging around the GRAZING kitchen gardens with our 40 or so fat black chooks. Ducks are not as destructive as chickens – with their webbed feet. They don’t plough and scratch up gardens, although they do forage around a bit. These lovely white birds will have a bit more access to parts of the garden that we can't let the chickens near.

Chef Tom is looking forward to using the duck eggs in the GRAZING kitchen. In the past I have tasted a wicked duck egg brulee that he has made. Duck eggs also make the best cakes and ice cream. Yum Yum!

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