Page 4 - National Poultry Newspaper

These happy healthy free range Wagin Peking ducks at eight weeks are ready for processing.
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Inquisitive Isa Browns sharing their scraps with little Finya.
Children’s chickens and delish ducks
OFFERING small chil- dren their first cuddle with a live chicken and sharing their discovery of a straw-bound nest with a clutch of fresh brown eggs is one of life’s true delights.
it was time for the poultry party.
Cant
Comment
by BRENDON CANT
Such was the case on a recent weekend, spent down south – as we Perth- based citizens refer to trips into wine and surf country in and around Margaret River and Yal- lingup.
Wagin Duck and Game, located about 230km southeast of Perth, pro- duce Peking ducks from free range birds for the local market.
And what a party it was.
Third course was Wagin duck with rhubarb, beet- root and onion.
Small but ‘duck delight- ful’.
It was Yallingup this time – staying in a mas-
sive tastefully appointed Airbnb, perched high on a few hectares and fac- ing east over a surfer’s oceanic paradise... such a joy to watch a sunrise for a change.
On the Saturday, I was treated to another poultry delight – this time at a friend’s fiftieth celebrated at the renowned Wills Domain winery, about 30 minutes from our hidea- way and overlooking the impressive Gunyulgup Valley.
The small family run business does everything from breeding to growing, processing and delivery.
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Aside from a few kan- garoos – otherwise known as ‘hop hops’ by little two-year-old Finya, she of the chicken-coop fame – there were also squabbling parrots, busy honeyeaters and raucous ravens entertaining us as we sipped, and perhaps occasionally slurped, on luscious Margaret River cabernet sauvignons and chardonnays.
The range includes duck, heritage-style chicken, quail, and seasonally, pheasant, guinea fowl, partridge and turkeys for Christmas.
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Page 4 – National Poultry Newspaper, June 2022
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Though momentarily put off when an inquisi- tive Isa Brown quickly moved in on the bread crust she held in her little fingers, she soon settled as the friendly inquisitive chickens circled while seeking scraps.
The birthday girl Rizza is quite a foodie, so she would have delighted in co-creating a delicious four-course menu and cu- rating a select wine of- fering for her 30 or so friends.
This life cycle, albeit quite short, offers the ducks the opportunity to do what ducks do.
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To me, that’s a good thing and far more prefer- able than an industrially farmed product that quite frankly, I’d rather avoid consuming.
With the surprising dis- covery of a chicken coop tucked away in the bush only 20 or so steps from our weekender, and food scraps ready to be shared with the chickens or op- tionally with worms in the composter, it was simple family fun sharing the ex- perience with a two-year- old.
It has a refined indus- trial feel, with a focus on sustainable wild-harvest- ed produce.
Once hatched they are transferred to warm safe housing.
The on-site restaurant at Wills Domain has been awarded the 2014, 2015, 2017 and 2019 WA Good Food Guide Regional Restaurant of the Year, two hats and 15 out of 20 in the Australian Good Food Guide and a place in The Australian Hot 50 restaurants and its Hall of Fame.
Most of their birds are bred on-property at Wagin.
The estate’s onsite gar- dens grow much of the produce, highlighting the lengths the kitchen takes to showcase its unique, stylish and innovative ap- proach.
When three weeks old, the ducklings move to grow-out paddocks – where they have access to food, water, shelter and swimming water – before being processed at about eight weeks.
Breeder birds are free to roam during the day before being locked inside for their safety at night.
In the morning, eggs are collected for incubation on the premises.
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After lapping up the first two courses of scallops, wasabi, dill and daikon followed by potato, black garlic, truffle and chives,
So, happy fiftieth birth- day to Rizza and chefs’ hats off to you on your choice of sustainable but fine dining.
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With ‘Old Macdonald Had a Farm’ the top of her song pops and ‘chook chooks’ and ‘neigh neighs’ – her code for horses – her favourite lyrics, be- ing among the big brown birds was an almost over- whelming treat.
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For the elders also in the coop, it was an op- portunity to sneak a few freshly laid eggs to com- plement the two cartons of Fremantle Egg Company 840gm mega jumbos I’d bought from Ian Wilson on the way down the day before.
And so it was for us, in- cluding a healthily hungry 93-year-old great grand- mother.
My serving of Wagin duck with rhubarb beetroot and onion was to die for... though I survived to tell the
tale. www.poultrynews.com.au