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Duck du Jour Withdraws Tax Abatement Request
Updated February 9, 2015 7:00 AM | Filed under: Business
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(BRYANTSVILLE) - The public hearing scheduled for Feb. 27 at 5:30 p.m. regarding the establishment of an economic revitalization area to accommodate Duck du Jour, a duck processing plant to be constructed near Cherry Hill Addition and Bryantsville, has been cancelled.

Zionsville duck farm owner Erik Risman filed a request for economic assistance via tax abatements with the Lawrence County Council after he purchased property off U.S. 50 West near Bryantsville.

Risman and his wife Benji own Duck du Jour in Zionsville. The farm raises and harvests French white Muscovy ducks.

Last week the Lawrence County Council voted to permit a hearing on Risman's abatement request. But last Tuesday Risman withdrew that request.

There is no zoning in Lawrence County, so Risman does not need permission to open a new establishment.

Risman says the farm will employee about 40 people.

About the Ducks

According to the farm's website, French white Muscovy ducks yield an excellent amount of tasty and nutritious meat which contains 50 percent less fat than the Pekin duck making it a health meat.

Muscovy ducks originated in Brazil and were domesticated in Europe. Muscovies are unique, the only domestic ducks that are not derived from Mallards. Duck du Jour White Muscovies come from French breeding stock that produce birds that are up to 50 percent larger than other Muscovies.

Duck du Jour Moulard ducks are imported from Quebec and are a hybrid duck: the product of a Muscovy drake and Pekin hen.

The Business

Duck du Jour is a family farming business dedicated to producing French White Muscovy ducks, Moulard ducks and specialty duck products not currently available in Indiana or this region. Their goal is to raise and produce superior quality ducks and duck products.

The ducks are barn-raised for the first 3 ½ weeks and then pastured during daylight hours where they range and grow freely.

Their feed is well balanced and all natural for the best flavor and yield of the final product; the feed contains no antibiotics, steroids or growth hormones. Their ducks take longer to mature, 10 to 12 weeks, twice as long as the Pekin duck.

The company also support C.H.E.F.S, Coalition for Humane and Ethical Farming Standards.

Benji and Erik sell their ducks, which are delivered fresh, to local restaurants and butcher shops.

"Our ducks are never frozen," Erik noted. "A lot of the chefs we sell to want a fresh duck."

The company does not usually sell the ducks to the public, instead directing consumers to the shops where they can purchase the Duck du Jour products.

Duck du Jour is gaining in popularity as word spreads and more chefs start seeking the Muscovy ducks. Many of the chefs are putting together duck dinners, which comprises a menu full of nothing but duck-inspired dishes. Farm Bloomington, located in Bloomington, and Chef Daniel Orr, played host to such a dinner earlier this year.

For a list of butchers and restaurants that Duck du Jour regularly supplies, visit the Duck du Jour website at

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