Ducks & Quail at WhyNot Farm
About our Ducks
At Whynot Farm, we raise Pekin and Moulard ducks. Years ago, White Pekin ducks were brought from China to Long Island, which served as the center of the U.S. duck industry. This is the origin of the term “Long Island Style,” which you may see on White Pekin duck packaging. White Pekin ducks offer a tender, mild meat that is preferred by most Americans and adapts to a wide range of flavor profiles and cuisines.
The Moulard is a cross between a Muscovy duck and a White Pekin. The Moulard is larger and has a stronger, gamier taste than the Pekin. This breed is usually selected for its liver for foie gras and for its large breast.
Traditionally, foie gras was primarily produced with geese, but in the 1960s the majority of farmers began to use Moulards. Geese are more expensive to maintain than ducks (they are larger and more aggressive), and the more temperamental Muscovies did not accept the process of gavage (force feeding) as readily as Pekins, causing the quality of the foie gras to suffer. This problem was avoided by the introduction of Moulards. These hybrids have also become extremely common in countries where foie gras is not produced.
About our Quail
We raise Coturnix and Bobwhite quail for meat and for their eggs.
The Coturnix quail originates from Europe, Africa and Asia as a migratory game bird. Since the twelfth century it has been raised in Japan as a pet, for meat and eggs and as a singing bird. Coturnix quail were introduced to the United States around 1870.
Native Americans utilized Bobwhite quail for food, and as they changed from a hunter/gatherer to a more agrarian society, Bobwhite numbers increased around cropped fields. In 1557, Hernando DeSoto’s expedition reportedly received a gift of wild turkeys and partridges (probably bobwhite quail) at a Native American village in what is now Georgia, comprising the earliest record of white man eating bobwhites. As European settlers carved small farms from vast forests, bobwhites became more common.
Quail eggs are very nutritious. A quail egg contains 13 percent protein vs. 11 percent in chicken eggs, three times as much vitamin B1, twice as much vitamin A and B2, five times as much iron and potassium, and are richer in phosphorus and calcium than a chicken egg.