Ducks
The Duclair duck is a strain first developed in France and recreated at Metzer Farms in association with Stone Church Farm in upstate New York. This breed will do well as pasture or free range grown. The Duclairs are used by some of the most discerning chefs because of their rich, elegant flavor. In fact, a Michelin three star restaurant in New York includes the Duclair in their menu.
Commercial Meat and Egg Production Brochure
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• Available
• Not Available
• Limited Availability (<10 ducks)