Liberty Ducks was our very first and original fresh local duck supplier starting in 2003. Over the years, they have gone through a lot of really "tough stuff" from floods to fires to bird flu and back, but they're amazing and have somehow made it through! I am so very pleased that they are able to deliver to us again, and yes, we plan to move back to using Liberty for much of our duck needs.
These products largely arrrive FRESH (not frozen) approx. 5-6 lbs each
Methods & Practices:
- Antibiotic-Free
- Hormone-Free
- Humanely Raised
- Cage-free
- Local, Family Farm
- Small, Independant Producer
- Beloved by chefs
- The Original "Slow Food" Duck
- Exceptional flavor & meat to fat ratio
ABOUT LIBERTY DUCKS
Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Our “Liberty Ducks” are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. This results in a market age of about 9 weeks as opposed to six weeks for other commercially grown birds.
Sonoma County has the perfect climate for raising ducks in this style. Our temperate climate allows us to raise Liberty Ducks year-round, on straw litter, in an open environment with a minimum of intrusion. Liberty Ducks receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors result in the best, most flavorful duck available in the country today.
"From the French Laundry and Chez Panisse to Kato and n/naka, Michelin-starred restaurants all over California (and beyond) have one thing in common across their many unique menus: a very specific, very special type of duck called Liberty Ducks. They're a favorite among food retailers and restaurants (Michelin-rated or not) for their superior quality and flavor." - What Are Liberty Ducks And Why Are They All Over Michelin Menus? (foodrepublic.com)
