As part of their investigation of various animal production systems, our Year 9/10 AgHort students hosted Greg Clarke, and friends, from Great Ocean Ducks. The class were introduced to the uniqueness of the business by an article written for the Weekly Times by Greg as the ‘Duckman’ about the Clarkes’ initial foray into this niche market. Despite their 40 acre allotment, Greg and Jodi had little experience in agriculture but knew that they wanted to be farmers, so they explored unique food staples, that weren’t fads, but had a point of difference. Deciding on ducks, they secured markets for their product with respected chefs, set their own price and determined that the ducks would be pasture based and free range, but fed fruit, unlike their competition. Starting with 30 ducklings the business has now evolved with 1400 Aylesbury ducks on farm that are reared for 14 weeks with animal health and welfare a priority. Greg explained that this goal of rearing happy, free range ducks that could eat grass, snails, worms, wheat, apples and strawberries whilst walking from the paddocks helps build flavour in the birds. The Clarkes have published the ‘Just Duck’ cook book with recipes contributed by some of the chefs from top end restaurants who buy their produce. Students heard about the various cuts, cooking methods and the importance of value adding to an already quality product with the inclusion of duck ham, salami and charcuterie into the product range. The class were then introduced to two of Greg’s ducks and two lucky class members were gifted copies of the ‘Just Duck’ book. A wonderful example of thinking outside the square and a local, innovative agribusiness. Thanks Greg! Comments are closed.
|
Archives
April 2024
|