Dark Cornish Chicken Heritage Ducks French Dewlap Toulouse Geese
Our dark cornish chickens are available fresh every few months a year. True Heritage Chicken cannot be found anywhere in the United States other than at a few farmers' markets. Thanks to Good Shepherd, Dark Cornish heritage chickens are available in significant numbers for the first time in 60 years.
The Cornish was admitted to the American Poultry Associations Standards of Perfection in 1893. Because of these pure genetics, lifestyle and longer rearing time (15 weeks rather than 5 weeks in industrial production), the meat is dark and very firm - compared to regular chicken, it is silky and luscious and you need a knife to cut it!
Originally named the "Indian Game," the Cornish is an English breed that came to this country in the 19th century. The true original Cornish birds are movers and need space to exercise and develop their muscles. This variety is very rare at this level of purity.
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Heritage Pekin and Aylesbury ducks are available on a seasonal basis.
Frank is the only farmer in America raising a 100% genetically pure, pond-raised, heritage ducks on his farm near Lindsborg, Kansas. The Pekin duck originated from China, where it was revered as a regale bird. Cooks from all over China traveled to the capital city of Beijing for the chance to prepare majestic birds for the Emperor. In the U.S., this duck became endangered in the late 1960’s and early 1970’s when large farmers were pushed out of the industry because they could not meet new strict environmental guidelines. Those truly dedicated to raising them right and keeping them flavorful remain in business.
And the Aylesbury is the favorite duck breed in England! In the 'Book of Household Management,' Mrs Beeton writes in 1861: “The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the poultry-yard, while its broad and deep breast, and its ample back, convey the assurance that your satisfaction will not cease at its death.”
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When it gets cold in Kansas, that’s a telltale sign that our heritage geese will be ready for the holiday season. Traditionally geese were ready the second week after the first frost.
The French Dewlap Toulouse was introduced by the 13th Earl of Derby in early 19th century in England. The French Dewlap Toulouse is prized for its thick quality and is a valuable addition to our poultry varieties. It is the original foie gras goose. The dewlap means it has more meat in the rear.
The Toulouse is like the truffle of the poultry world, they are hard to find and expensive, but once you taste it, the flavor can never be forgotten.
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