Joey Jurgielewicz – Duck industry leader and champion of happy poultry

Joey Jurgielewicz is a fifth-generation duck farmer and the Director of Client Service of Tasty Duck. With deep roots in the Long Island duck farming tradition, Joey brings passion, innovation and hospitality expertise to the family business.

Tasty Duck is a vertically integrated duck operation headquartered in Pennsylvania, with a legacy dating back to 1933. The company supplies premium Pekin duck to top restaurants, retailers and international markets.

The Jurgielewicz family can trace their duck lineage directly back to the original Long Island breeds—making them unique in the industry.

The business is fully integrated: they hatch, raise, process and distribute their ducks while partnering with local family farms.

Tasty Duck emphasizes sustainability, using feathers for pillows, composting manure for fertilizer and producing single-ingredient pet treats from unused duck parts.

Their duck products are increasingly accessible to consumers thanks to pre-cooked items and partnerships with national retailers like Whole Foods.

Tasty Duck is rooted in legacy but built for today. Joey’s great-grandfather started farming ducks in 1933, and the operation now spans generations and innovations.

Joey believes duck should be more than a fine dining staple. He’s on a mission to make it an everyday option through products like duck carnitas and duck bratwurst.

“A happy duck is a tasty duck.” The company prioritizes animal welfare with clean facilities, careful oversight and expert staff.

Sustainability is built into every layer of the operation—from using feathers for pillows to turning manure into fertilizer.

 

QUOTES

“We’re not the largest in the world, but we definitely like to say we are the tastiest and the most fun.” (Joey)

“We’re the only one in the duck industry that can trace our roots back to our original breed, our original farm.” (Joey)

“A lot of our fellow duck farmers… they chickenized it. We kept ours as the original strand from Long Island.” (Joey)

“We like to say we have that respect. Duck has a spot on the menu now—it’s not just a special occasion item anymore.” (Joey)

“A happy duck is a tasty duck.” (Joey)

“If I can get people to try it, nine out of ten, if not ten out of ten, I can convince them to put duck on their menu.” (Joey)

“Don’t try too hard. Simpler is better. Duck has a natural flavor—just enjoy it.” (Joey)

“We’re a niche business, so our goal is to create a niche in our niche.” (Joey)