Waterfowl species
I am particularly interested in poultry species other than domestic fowl, especially love geese and ducks. These species are less abundant in Europe compared to domestic fowl and knowledge about their production is concentrated in a handful of companies. Several aspects of their production differ from domestic fowl that requires a different approach.
Goose
Domestic geese are multipurpose waterfowl that can utilize grassland and are great watchdogs. They are seasonal breeders, reproducing between February and June. Their eggs are delicious, though not commonly consumed. They naturally accumulate fat for the winter and fattened geese are generally consumed during St. Martin’s day and Christmas.
In Great Britain and Ireland, geese are hung for several days after slaughter to develop a specific flavour and achieve tender meat. Their fatty liver is a delicacy.
Duck
Domestic ducks are prolific waterfowl and some breeds can produce eggs for up to 45 weeks. They can be kept free range but are suitable for intensive production as well. Their eggs are larger and more nutritious, rich in flavour than hen eggs, and hence becoming more popular.
Ducks also develop fat reserves under the skin from an early age; still their meat is lean, high in protein and has a particular flavour. Some breeds are suitable for fatty liver production.