Mahurangi farm off the lay

One of New Zealand’s largest commercial duck egg producers, based in Kaipara Flats, has scaled down production.

At its height, The Mahurangi Duck farm had about 7000 white Pekin ducks laying, producing thousands of eggs a week, but now owners Peter and Katie Mitchell have decided to keep just 100 ducks for farm-gate sales.

The farm was established in 1985 and Peter and Katie bought the business in 2001.

“When we bought it it was mainly used to process ducks for the meat market,” Katie says. “It was such a mess. Ducks were dying and they hadn’t been fed properly.”

They upgraded the farm and decided to focus on selling the eggs seven years ago and stopped duck processing.

The eggs have a different consistency from chicken eggs and are in demand from restaurants and specialty supermarkets, Katie says.

“If I was blind folded, the only thing that would give it away would be the consistency – they are a lot firmer. For baking they are superior. They have a higher fat content which makes them better for holding air, so they are great for making a light sponge.”

While demand for duck eggs has remained steady, they have failed to break into the mainstream market.

“It’s a cultural thing,” Katie says. “People have said they were told not to eat duck eggs when they were growing up.”

The couple say they are ready for a lifestyle change now their kids have left home. As well as selling eggs locally, they are also selling duck manure for gardens.

“There’s nothing quite like it. We’ve had it analysed and it’s a fantastic medium to grow anything in. There’s no smell and it’s not hot like chicken poop. It’s a lot gentler on land and it grows amazing vegetables.”