Our Hamptons
The Big Duck, and East End Duck Farms with Dr. Susan Van Scoy
Aug 26, 2024
Dr. Susan Van Scoy, a professor at St. Joseph's University and author on the duck farming industry, shares fascinating insights into the history of duck farming on Long Island. At its peak in the 1950s, 75% of the nation's restaurant ducks came from this region. She discusses the challenges faced by local farmers, including suburbanization and government regulations, which led to the decline of the industry. The iconic Big Duck also features prominently as a symbol of this rich, yet often overlooked, heritage.
37:26
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Quick takeaways
- The rise of duck farming in Eastern Long Island during the 1950s significantly influenced both local agriculture and fine dining culture nationwide.
- The decline of the duck farming industry in Long Island reflects the broader transformation of rural areas into suburban communities due to environmental regulations and rising land values.
Deep dives
The Rise of Duck Farming in Long Island
Duck farming in Eastern Long Island began in the late 19th century, gradually becoming a significant industry by the mid-20th century. By the 1950s, approximately two-thirds of all ducks consumed in the United States were produced in Suffolk County, particularly in Eastport, known as the capital of duck farming. The area had around 90 farms at its peak, and it was crucial for local agriculture, drawing comparisons to the potato industry. This boom in duck farming was closely tied to the emergence of fine dining, with celebrities like Elizabeth Taylor enjoying dishes like Peking duck, showcasing its cultural significance.
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