Final duck farm on Long Island considers shutting down following flock cull due to outbreak.

NEW YORK — Long Island, historically recognized for its duck farming, is in danger of losing its final commercial duck farm due to a recent avian flu outbreak. The crisis has compelled federal authorities to mandate the eradication of the entire flock at Crescent Duck Farm, leading to the culling of approximately 100,000 birds this week at the farm located in Aquebogue, which has been under quarantine since the incident.

Doug Corwin, who has managed the family-owned farm for generations—having established roots there in the 1640s—expressed deep sorrow over the situation. He described the process of staff lay-offs, which includes cutting down nearly 47 team members from an original staff of 75 due to plummeting revenues. “We’re just stunned right now,” Corwin stated. “It’s a very, very sad time. We’re trying our best to work our way through this, one step at a time.” He is now uncertain about the future of the business that has been passed down through four generations since its founding in 1908.

Long Island once thrived as a key player in the duck industry, benefiting from its rich water resources and favorable climate that supported over 100 farming establishments in the early 1960s. Back then, the region produced around 7.5 million ducks each year—accounting for two-thirds of the nation’s total supply. As changes in operational costs, regulations, and urban expansion diminished duck production on the island, Crescent Duck Farm became the area’s sole remaining operation.

Currently, this farm meets nearly 4% of the national duck supply, providing its products to numerous restaurants, including several high-end venues in New York City. Corwin attributes the farm’s enduring success to its quality standards, emphasizing that the ducks have a robust, meaty breast and just the right amount of skin fat to ensure they remain tender and flavorful during preparation. “The only way we’ve survived on Long Island is by making a duck that is different from our competition,” he noted.

In a bid to salvage the farm, authorities permitted the preservation of several thousand duck eggs, which Corwin hopes will aid in restocking the flock and maintaining the unique genetics that have been developed over the years. These eggs will undergo a sanitation and hatching process offsite, with rigorous testing for avian flu to ensure safety.

Corwin expressed hesitance regarding the potential for replenishing the farming operation unless he receives federal approval to vaccinate poultry. Larger commercial farms oppose such measures, citing concerns about international market repercussions. “Without vaccination, smaller operations will continue to be at risk of total ruin,” Corwin stated.

Despite rigorous disease-prevention protocols, Corwin remains puzzled about how the virus infiltrated their carefully monitored facility. The continued emergence of bird flu cases in commercial poultry operations has risen significantly; in just the past 30 days, the USDA reported at least 13 million birds have been infected, and the spread shows no sign of slowing down. Corwin reflected on the situation, saying, “We had identified weaknesses and tightened everything up. It wasn’t enough, I guess.”

This unfolding crisis not only threatens the legacy of Crescent Duck Farm but also underscores the vulnerability of poultry farming on Long Island and across the nation, amidst a backdrop of rising avian flu cases.