Delectable Duck

Duck regularly appears on the menus of the best restaurants but is rarely cooked at home. Why? It is far tastier than chicken, and once you’ve mastered the cooking techniques, it provides a real change from the more-favoured proteins in our diet. A juicy duck breast costs no more than a good steak.

The hunting season used to yield the only ducks we knew, but over the past six years a state-of-the-art farm and processing plant in the Waikato has produced around 15,000 ducks a week for North Island customers. Most are destined for Asian barbecue shops, specialty stores and Chinese restaurants. But more than a quarter are processed, marketed and delivered to the restaurant trade and supermarkets by Gameford Lodge, under its Saveur brand.

Pekin Ducks

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Shoalhaven Poultry Auction

1. A flock of Pekin ducklings are kept in the brooding shed at Wisner's Farm until mature enough to be let out to pasture. Photos by J. Miles Cary/News Sentinel A selection of eggs collected at Wisner's Farm. Their primary egg layers are of the Leghorn
2. Hamburgs, Barnevelders, Welsummers, Australorps, Rhode Island Reds, Cochin, Cochin x Marans, Polish, Light Sussex, Minorca, Campine, Bramha, Naked Necks, Andalusians Other Fowl: Call Ducks, Mallard Ducks, Indian Runners, Pekin Ducks, Muscovies,