Crescent Duck Farm, Long Island's last duck farm known for its unique breeding, faces significant adversity after a bird-flu outbreak resulted in the culling of nearly 100,000 ducks. The farm, a key supplier for acclaimed chefs and restaurants across New York City, has reigned for 117 years in a region once known as the duck capital of the country. While the Suffolk County Health Department states public risk is minimal, recovery involves extensive cleaning and starting from scratch, challenging given the farm's prized genetics and reputation for producing high-quality, meaty ducks that are family-owned.
"Especially, for me, and I had a restaurant called Ducks, everything else became unusable." says chef Will Horowitz, highlighting Crescent's vital role in the culinary scene.
Corwin explained to RiverheadLocal that the next step to recovery is months of cleaning followed by, essentially, starting over completely, emphasizing the farm’s unique genetics.
"I think they have an exceptional product," says Karina García. "Other brands she tried just couldn't compare," showing the farm's high reputation among chefs.
Restaurants like Bowery Meat Company and Jean-Georges Vongerichten have served it, indicating the farm's significant presence in high-end culinary circles.
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