All true ducks, domestic and wild have one ancestor, the wild mallard (Anas platyrhynchos)
Domestic duck breeds around the world
Domestic duck breeds can be divided into three main groups namely; meat breeds, egg breeds, and dual-purpose breeds. Each of these fowl groups has a number of excellent representatives.
Meat-Type Ducks
If your primary goal is meat, then there are several select breeds from which to choose. Pekins are the breed most commonly used for meat. They have the highly desired white hue and they grow to a large size in a short period of time. As ducklings.
Pekins can and do lay well. Their eggs are large and their egg-laying period can be quite long. The main drawback of using Pekins for egg production is that their large body size also means they have a big appetite and feed conversion to eggs.
Egg-Type Ducks
Egg-laying breeds are ducks specifically designed for egg production. Most are derivatives of the Khaki Campbells, ducks developed in England in the early 1900s. Khaki Campbells are the most common breed of egg-laying ducks. White and Dark Campbells are colour varieties of the Khaki
. They usually lay equally as well as the Khaki.
White Campbells are white in colour, as the name indicates, and Dark Campbells are a very dark, almost Mallard hen color.
Welsh Harlequins and Golden Cascades are less common than Khaki Campbells but here on our farm, both have outperformed Khaki Campbells in egg production throughout the laying season. They are both slightly larger than the Khaki Campbell and lay a slightly larger egg. Welsh Harlequins are the most attractive duck with a mixture of green, salmon, silver and other colours. The females have almost eyelike markings on their salmon- and silvery-coloured bodies. The males have reddish breasts and green heads with some sharp markings.
Golden Cascades are a pale buff colour with the males having darker heads and reddish chests. All of the egg-layer type ducks are active foragers that love to be out on pasture. This trait lessens the amount of feed necessary to get the same number of eggs as you would from a dual-purpose or meat-type duck.
Runner ducks were long known for egg production, but most modern Runner ducks are only average layers at best. The better the quality of the Runner (the more upright the stance), the lower the egg productivity. Runners will lay a fair number of eggs, but the other breeds mentioned here are far superior in egg production.
Dual-Purpose Duck Breeds
The practical dual-purpose breeds are average producers of both meat and eggs, and also can be used ornamentally to pretty up your poultry yard. Included in this group are some of the more attractive ducks: Anconas, Magpies, Buffs, Cayugas, Saxonys, and Silver Appleyards.
Anconas are active foragers and lay an average number of eggs, easily more than 120 eggs per year. They are colourful, often with blue or black spots on white. The dressed carcass averages 4 to 6 pounds (1.8–2.7 kg).
Magpies tend to lay extra-large eggs and, with their attractive little blue or black caps of colour and tuxedo-like markings, they are a handsome addition to the backyard flock. Dressed weight on most Magpies is in the 4- to 5-pound (1.8–2 kg) range.
Buff ducks are a rich, deep orange buff colour; the males have darker, seal brown heads. They are docile, make good pets, and lay a clean-looking white egg; the carcass tends to have a buttery gold appearance and the dressed specimens are eye-catching. The carcass content of these birds seems to have a higher meat-to-fat ratio. They dress out in the 4- to 6-pound (1.8–2.7 kg) range and produce tasty meat.
Cayugas come in two colours, black and blue, and both are beautiful in the winter against the white snow background. The Black Cayuga, when first starting to lay for the season, will lay violet-black eggs that are most attractive and unusual. Dressed specimens are very tasty and somewhat leaner than most.
People accustomed to a bright yellow-skinned Pekin will be caught off guard by the dark skin beneath the Cayuga’s dark feathers; they look starkly different from a white-feathered duck with a yellow or creamy white carcass. But I say close your eyes and let your taste buds be the judge; most folks find the Cayuga to be excellent eating.
The Saxony is a larger German breed that perhaps should be classed as a meat type specifically, but my experience over the past 15 years finds them to be fine layers of large white eggs. The hens are a buffy fawn colour; the males are similar, with reddish chests and grey heads. Gentle and easy to maintain.
Silver Appleyards, hailing from 1940s Britain, have only been popular in this country since the 1980s. They are large, colourful ducks that make good foragers. Dressed specimens range between 4 and 6 pounds (1.8–2.7 kg) and the carcass has visual appeal.
In conclusion, whatever your purpose for rearing ducks, be it to produce eggs, meat or both, you will have a variety of breeds to choose from. To learn more about duck breeds and how to rear them, sign up for our Duck Farming course or read more of our blogs.
