For much of the 20th century, duck farming was a cornerstone of Long Island’s agricultural identity. Nearly 100 farms once operated across the East End, producing almost half of the nation’s duck meat. The Pekin duck, originally brought over from China, grew quickly in popularity thanks to its size and flavor, making “Long Island Duckling” a menu staple in New York City and beyond. The Big Duck in Flanders, now a tourist stop and historic landmark, still stands as a quirky reminder of the industry’s heyday.
Geography and proximity to the city made Long Island ideal for duck farming, but changing times brought challenges. Stricter environmental regulations on water pollution, rising property taxes, and pressure from real estate development forced most farms to close by the late 20th century. Many families sold their land, while a few relocated operations to states like Indiana and Pennsylvania. Today, Crescent Duck Farm in Aquebogue remains the last of its kind on Long Island, sustained by innovation, wastewater treatment systems, and strong ties to the restaurant trade.
The legacy of duck farming continues in places like Culver Duck in Indiana and Jurgielewicz & Son in Pennsylvania, both with roots in Long Island operations. Locally, the Long Island Ducks baseball team and preserved landmarks such as the Big Duck keep the history alive, even as most former farm sites have been converted into housing, parks, or commercial properties.
Though the industry has largely faded, the story of Long Island’s duck farms reflects both the region’s agricultural heritage and its ongoing transformation. While only one farm remains, the impact of this once-vast industry still resonates in the island’s culture, cuisine, and memory.
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