Raising ducks for meat production

Dorothy Perkins, an Extension Field Specialist with the University of New Hampshire Extension Service, will discussing the production and processing of ducks for meat production. Topics to be covered include breed selection, housing, general management and processing. Dot works directly with commercial growers in all agricultural areas. Her specialties include small ruminant livestock and poultry. Dot was born in New England and grew up learning about vegetable farming. While raising a family of her own, Dot and her husband gained experience raising cows, ducks, chickens, rabbits, pigs, veal and goats. She has a BS in plant biology and a Masters degree in animal sciences.

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