What's Happening?
Crescent Duck, a seventh-generation duck farm on Long Island, is making a comeback after a virus wiped out its flock. Owner Doug Corwin preserved prized genetics and received community support to restart operations. The farm, established in 1908, focuses on high-end culinary demands rather than volume production. Crescent Duck's unique genetics offer a balanced blend of meat, skin fat, and flavor, distinguishing it from competitors. The farm is now hatching a new generation, aiming to reenter the foodservice market by mid-2026.
Why It's Important?
Crescent Duck's revival underscores the resilience of family-owned farms and the importance of genetic stewardship in agriculture. The farm's focus on quality over quantity positions it uniquely in the culinary market, appealing to chefs and distributors seeking premium products. The comeback highlights the role of community support and innovation in overcoming agricultural challenges, potentially inspiring other farms facing similar issues. Crescent Duck's return could impact the foodservice industry, offering a distinctive product that meets high-end culinary standards.
What's Next?
Crescent Duck plans to rehire staff and reenter the restaurant and foodservice distribution markets by mid-2026. The farm is working with distributors like Baldor and Pat LaFrieda to monitor availability and prepare for a market return. As operations ramp up, Crescent Duck aims to reintroduce its products to menus and markets, leveraging its unique genetics and community backing to regain its position in the industry.
