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
More info
| Jan 18 | Jan 25 | Feb 1 | Feb 8 | Feb 15 | Feb 22 | Mar 1 | Mar 8 | Mar 15 | Mar 22 | Mar 29 | Apr 5 | Apr 12 | Apr 19 | Apr 26 | May 3 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Unsexed & Females | • |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
| Males | • |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• |
• Available
• Not Available
• Limited Availability (<10 ducks)
To purchase hatching eggs for this breed, please see our Hatching Eggs Page.
I love the Duclair ducks. We ordered 2, but the second one died the next day. We named the other one Waddles. She is striving and doing VERY well. She poops a lot, but all birds do. She is the topic of conversation. She does not bite and was adorable when she was little. She still is beautiful. I would highly recomend them. Although they are a lot of work they are fun to have around.
