It is a matter of breeder selection to keep vigor up in any strain of poultry and this is no different from the Aylesbury. (Reese) For top fertility, breeders should be fed a ration that contains 18 to 20 percent protein and is well fortified with vitamin-rich substances like alfalfa meal, cod-liver oil, or a vitamin premix. Despite their lack of popularity, there have been and are several good quality strains of Aylesbury ducks. Although pure ducks exist and are thriving as a breed most of those that the general public perceives as an Aylesbury are commercial meat crosses which are frequently pictured in children’s story books. Pine River, MN: Stromberg Pub., 1975. Historically they were walked from the Vale of Aylesbury to London (40 miles max). It is a good amount of chunk, and the taste of it … If fertility does become a problem, providing them with swimming water to mate in can help larger drakes mount the females more easily. Mrs Beeton enthused about Aylesbury duck in her book of household management, and the breed was a Victorian favourite, loved for its tender meat and faintly gamey flavour. N.p. In order to maintain the white skin and bill color, the birds should be kept out of sunlight. (Holderread, 70) Our Ducks. In addition to this, be sure to provide them with plenty of water to bathe in. Duck meat is a healthy, easy to prepare meat. This is largely untrue; in a well-bred strain, they are as productive and fertile as any breed of duck. But after the introduction of the Pekin, the market duck growers in this country abandoned the Aylesbury. Their large size, white skin and white plumage make them an excellent market bird and a great addition to any small farmstead or backyard producer's flock. And the breed is also raised for ornamental and exhibition purposes. This breed is one of the Northern European short-tail breeds and produces extremely fine wool. Their temperament is calm and they lay a decent amount of eggs per year. Caution should be taken when conditioning Aylesburies for show. Works CitedRobinson, John H. Popular Breeds of Domestic Poultry. APPROX 140-180 EGGS/YEAR. The Aylesbury duck has pure white plumage, white skin, (a unique attribute since most ducks have yellow skin) orange feet and legs, dark grayish blue eyes and an unusually long, straight pinkish-white bill. Aylesburys are a very deep bodied, white duck known for meat production. Earn Clubcard points when you shop. This may increase size and vigour although whether this practice can be justified is debatable. They make good show birds thanks to their easily bred white color pattern and a well-bred duck with its massive size, large block-shaped body, and straight profiled, and graceful head makes for a bird that will catch anyone's attention. The exception is the exhibition or show Aylesbury which is still bred by enthusiasts. However, the meat is more gamey but lean and tender. If you want more colorful ducks and can accept a slower growth rate, consider choosing from other breeds that can be used for meat production. The ducks were walked to the London markets … When you shop our savory selection of duck meat online, rest assured every choice offers the juicy tenderness and robust flavor you expect of this dining delicacy. They are not generally broody and are also not good layers. This is a great way to add sustainable meat to your own property even if it is a small property. Edit: Good news! The Aylesbury is a large meat breed of duck developed in the town of Aylesbury in Buckinghamshire, England in the 18th century. Copyright 2019 The Heritage Poultry ConservancyP.O. Burgettstown, PA: American Poultry Association, 2010. These faults were not noticed in England, because the climate is milder and duck growing has always been a "cottage" rather than a farm industry, and the English meat market did not demand that ducks be picked perfectly clean. They are very popular for their meat production. (Malone et. You will often see ducks labeled as Aylesburies that have an orange bill. ORDER NOW Aylesbury ducks produce a white meat that is both packed with flavor and tender. Pekin and Aylesbury are both known as “English Ducks” and those in Australia may be a mix of the two breeds or possibly pure Pekins. Ewes can appear polled, scurred or horned while rams are either scurred or horned. The breast then leads into the keel, which is deep and should nearly drag the ground. Another thing that should be done is to give them plenty of clean dry bedding. Aylesbury Duck The Aylesbury is a duck of English origin bred primarily for meat production. The eggs are generally greenish-white and are most often bred out in incubators or under surrogate parents. Modern Waterfowl Management and Breeding Guide. Since discovering that we could buy fresh Aylesbury marylands (drumstick and thigh portion) at Haverick Meats, duck has become a staple food in our house. With a focus on bringing you only the finest options prepared with the utmost of attention and care, every choice is sure to please while elevating any menu to new heights. Unlike most other duck species, Aylesbury … As well as whole ducks we also supply free range duck joints. The head and neck are moderately long and refined with a bill that is long and should have a straight topline. Weight: Male: 5kg and Female: 4.5kg: Climate Tolerance: All Climates: Egg Color: White: Egg Size: Large: Egg Productivity: Low (50 to 120 eggs in the year). Aylesbury Duck Meat Weighing 9 lbs or more, the Aylesbury Duck has pretty much always been designed to be a meat duck. The preferred duck was a hearty white meat bird with clean feathers, this led to selective breeding and by the early 1800s, Aylesbury ducks were a sought-after meat bird being shipped throughout England including London regularly. al., 308) Young Aylesbury ducks will reach the slaughter weight of approximately five pounds in seven to nine weeks and, because they are not particularly active foragers, will fatten best if fed concentrated feed. But thanks to those people who used them as exhibition birds the Aylesbury was kept alive, although in small numbers. courtesy American Livestock Breeds Conservancy. They were also prized as being early breeders and reaching sexual maturity rather quickly. A true Aylesbury is a very rare and critically endangered in the U.S. The Aylesbury was recognized in the American Poultry Association's (APA) Standard of Perfection in 1874. Despite being introduced to American poultry keepers several years before the Rouen, Aylesbury never gained much favor or attention in the U.S. For many years they had an established position as one of three breeds of ducks most popular for the table. (Holderread, 68) This duck breed was one of the first to arrive in United States from Europe. Young ducks will reach the slaughtering weight (about five pounds) within seven to nine weeks of age. Drakes weigh 10 pounds and hens weigh 9 pounds. The precise origins of the breed are unclear, but raising white ducks became popular in Aylesbury, Buckinghamshire, England, in the 18th century owing to the demand for white feathers as a filler for quilts. The meat is pale and tender, with a faintly gamey, rich, sweet flavour, that overall is milder than other duck meat. al., 308) Young Aylesbury ducks will reach the slaughter weight of approximately five pounds in seven to nine weeks and, because they are not particularly active foragers, will fatten best if fed concentrated feed. The breast is fairly wide and should be very deep. Breeding the Chinese version with an upright Japanese duck from Dutch ships gave the German … The plumage is pure white and should show no sign of creaminess or any other color. It’s surprisingly good value – the meat is so rich that just a couple of pieces are enough to feed my entire family!. (Batty, 59) It is the meat breed of choice in England, preferred over the Pekin favored in the United States, because its flesh is considered more flavorful. However, the Aylesbury remains very rare and is almost always underrepresented at most of America's shows. Raising ducks for meat. The Aylesbury duck is a superior meat breed with mature males weighing around ten pounds and mature females, nine pounds. They are mostly kept as meat birds. They originated from the Netherlands … Special Notes. Rarity It is a good idea to allow them adequate room to exercise and avoid feeding excess feed and excess corn. The stern is deep and should be nearly dragging the ground, and there should be close to a 90-degree angle from the end of the stern as it swings up to the tail. In fact, at one time in that country it was more popular than the Pekin and in some places is still grown commercially to this day. In general, the Aylesbury makes a fine bird for a home flock of ducks. Being a white duck, their feathers will stain easily if they do not have regular access to bathing water. English foodies swear the by the meat of Aylesbury Duck, preferring it over that of meat from any other duck. Soay lambs are slower to maturity and produce smaller carcasses compared to commercial breeds. Pekin and Aylesbury are both known as “English Ducks” and those in Australia may be a mix of the two breeds or possibly pure Pekins. The exhibition bird has a very deep keel which makes it difficult for this type to successfully mate naturally. In fact, at one time in that country it was more popular than the Pekin and in some places is still grown commercially to this day. There is a critical need for more conservation breeders of Aylesbury ducks. The American Standard of Perfection Illustrated: A Complete Description of All Recognized Breeds and Varieties of Domestic Poultry. The Aylesbury duck breed have population numbers in “vulnerable” levels so finding breeders or ducklings of this quality meat duck breed may be difficult. A great addition to any size farm. The term Aylesbury Duckling is misguidedly used by many people to describe all white table ducks; this is far from correct as the vast majority of ducks available are hybrid breeds. (Holderread, 70). Shop in store or online. Many very early writers of poultry first called the Aylesbury the English White but in the early 1800s their name was later changed to Aylesbury. Aylesbury ducks go swimming. Body is deep and keep their body … They are mostly kept as meat birds. Over the 19th century selective breeding for size, shape and colou… The Aylesbury duck is a superior meat breed. The Aylesbury is described as "slow moving, and exceptionally tame. The ducks are pure white-feathered. Most ducks have yellowish skin, but Aylesbury Ducks have white skin, sometimes pinkish. Aylesbury Duck. They are only found with white feathers and lay eggs with white to tinted greenish-white shells. Grow, Oscar. This is a breed that is in desperate need of more supporters. Known as the swan goose, the Chinese goose has it all − beauty, brains and practicality. Aylesbury is one of the another famous meat duck breeds originated form England. "In the Vale of Aylesbury, forty miles north of London, Buckinghamshire 'duckers' were renowned by 1800 for the production of England's finest white-skinned market ducklings.” (Holderread, 68) Aylesbury ducks were held in high esteem not only for their for their white skin and unusual pink bill, but also for their large size, ability to produce eggs in the winter months, fast growth, light bone, and high percentage of mild-flavored meat. Further precautions against stained feathers can be taken by providing a well-drained area for the drinking water, a layer of gravel or a wireframe to place the water container on is a good way to prevent muddy areas. In general, the Aylesbury is a large rectangular shaped duck, with a long body that is deep and moderately wide. The Aylesbury duck is a recent addition to the duck family, bred mainly for its meat and appearance. Aylesbury ducks are white but have pink beaks as opposed to … The Aylesbury duck is a breed of domesticated duck, bred mainly for its meat and appearance. Successful Duck & Goose Raising. Aylesburies are all white with a pale pink bill, orange feet, and white skin. Typically one drake can easily service three or, at the most, four females and maintain good fertility. The bill is a pale flesh color that approaches white with legs and feet that are orange and the eyes are blue. This is a close second favorite breed of duck next to the Pekin They have very tasty meat and have a lean body. Aylesbury duck Prize-winning Aylesbury duck (front) and drake (rear), 1873 The Aylesbury duck is a breed of domesticated duck, bred mainly for its meat and appearance. Aylesbury Duck Farm. Get quality Duck, Venison & Game at Tesco. Once you have a decent breeding stock of the Pekin established, then you will be enjoying a lot of duck meat. Prepared by Michael Schlumbohm and Keith Bramwell, Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas. It’s a lot less like chicken and a lot more like steak. White ducks were preferred by most people. It achieves around 8 – 10lb and the white skin makes the bird a very attractive meat proposition. (Roberts) The utility type Aylesbury is able to mate naturally, especially if the birds are protected against obesity by being allowed to be active. Aylesbury ducks have had a reputation of being weak, poor layers and with poor fertility. Your free range duck will be prepared ready for the oven with giblets vacuumed packed and carefully placed inside. Classification: Heavy Breed. Dayton: Reliable Poultry Journal, 1924. Aylesbury duck is very good natured and friendly. Call Duck. Sometimes a cross is made with the Pekin which is a favourite in the USA. Learn more about our range of Duck, Venison & Game Welcome to the Aylesbury Duck Farms web page; we are producers of high quality poultry, specialising in the breeding and rearing of the Real Aylesbury Duckling, together with a full range of other poultry including Turkeys, Geese and Chickens for the Christmas market. Rouen ducks are larger than the Mallard breed but are similar in color. Young ducks will reach butchering weight of 5 pounds in 7-9 weeks! Aylesburys were exhibited in 1849 at the inaugural poultry show in Boston, Massachusetts and were included in the first publication of American Standard of Perfection published in 1874 by the American Poultry Association. The crossbred commercial meat-type of white duck is the bird most people will see and is the one most people mistakenly think of as an "Aylesbury" because it is white. It is a superior meat duck breed with white carcass. Duck name: Aylesbury Duck: Other Name: White English: Duck Purpose: Meat, Eggs, Ornamental, Pets, Exhibition, Feather color: Apricot, Bibbed, Black, Fawn Blue, Dark Silver, Magpie, Mallard, Pied, Silver, and White. They are not generally broody and are also not good layers. This breed is unique because the color of the skin is white and the bill is pale apricot as opposed to most other breeds of duck which have yellow skin and bills. The Aylesbury duck is a superior meat breed with mature males weighing around ten pounds and mature females, nine pounds. Storey's Country Wisdom Bulletin: Raising Ducks and Geese. As the Pekin grew in favor here in the U.S. the Aylesbury all but disappeared. They are often called the “gentle giant” or the “universal rabbit” for its docile temper and varied usages as pets, show, breeding, and meat and fur production. Over inbreeding and war led to the Aylesbury's decline, there is only 1 major flock left in England today. They are known to be the ancestor of many rabbit breed all over the world. As with all heavy ducks, however, care should be taken to avoid overweight birds. English duck growers particularly valued them for producing "ducklings" which were ducks slaughtered at seven to nine weeks of age. The Aylesbury was popular for its meat as a table duck in the capital due to its white carcass. The Aylesbury duck is the famous pure white meat duck from England, where it is still the preferred duck meat today. (Batty, 53) Females will lay 35-125 moderately sized, white or tinted green eggs annually, (Batty, 58) with one leading breeder, Frank Reese, Jr., stating that his birds consistently lay near the high end of this range. The feathers of the Aylesbury were used extensively in quilts and bedding. This keel should be long, straight, and free from cavities and should run clear through to in-between the legs. It has a long body, horizontal carriage, and a characteristically straight, deep keel that nearly reaches the ground. (Malone et. Options include the following breeds: Aylesbury. The back should be horizontal, long and straight with as little an arch as possible. Box 164870 • Little Rock, Arkansas 72216501(C)(3) NONPROFIT. Delivery 7 days a week. It takes roughly 7 to 9 weeks for members of this duck breed to mature to butcher weight. In England, it was regarded as superior to all other ducks as a market and table duck, thanks to its white skin, relatively small fine bones and well-fleshed carcass. Sheraw, Darrel, and Loyd Stromberg. It is a large duck with pure white plumage, a pink bill, orange legs and feet, an unusually large keel, and a horizontal stance with its body parallel to the ground. Longtime breeder Frank Reese of Good Shepherd Turkey Ranch in Kansas sold some of his Aylesbury ducks to a New York chef who immediately reached out to say, “Of the hundreds of ducks I’ve cooked in my lifetime, these were by far the best and most flavorful.” ★ Undoubtedly, in my opinion, the Aylesbury duck is the principal table bird. Otherwise, their feathers, bill, and skin will develop a yellow cast. The Aylesbury is a pure white duck that originated in England and is popular there because of its white skin. The Call duck is the smallest domestic duck breed. For those who wish to just raise their own duck meat, the Aylesbury is an excellent choice thanks to their large size, fast growth rate, and white skin and feathers. Head is big, straight and long. It grows exceedingly fast, and it takes very little in the way of care. The name Aylesbury comes from the town of Aylesbury, in Buckinghamshire England, where it was developed as the type best suited to the requirements of the London meat market. : American Bantam Association, 1994. The Aylesbury is a duck of English origin bred primarily for meat production. If there were not ‘better’ birds in recent years, we have no doubt that the Aylesbury Duck would still be raised as a meat bird. (Holderread, 71). Origin: Britain. However, if you’ve never had roasted duck, be forewarned. There are two types of Aylesbury -- exhibition and utility. Their objections to it were that it was not hardy under the conditions of duck growing in this country and that it was too difficult to dress clean without tearing the skin. It is a large duck with pure white plumage, a pink bill, orange legs and feet, an unusually large keel, and a horizontal stance with its body parallel to the ground. The most common duck meat you find at the butcher, or the supermarket, comes from the Pekin duck. Prize-winning Aylesbury duck (front) and drake (rear), 1873. Overweight birds do tend to have poor fertility and being too fat can lead to egg production problems. The Pekin Duck, unlike the Aylesbury Duck, is a duck that has been pretty much made for the table. Aylesbury ducks were considered more flavorful and less fatty than Pekin ducks. Our ducks range from 1.6kg – 2.6kg and can be larger for seasonal times. This will also be important if you want to produce a white-skinned carcass for the table. Our Aylesbury ducks are available all year round and larger ducks are available at Christmas. The Flemish Giant is a domestic rabbit known for their great size, originating in Belgium. Ducks breeds specifically for meat do not require long to grow out, even heritage breeds. Feeding additional corn should be avoided as well as green feed such as grass, lettuce, or other fresh produce. This breed often reaches six to seven pounds in less than 10 weeks – making them one of the most popular ducks due to their rapid rate of growth. Their status is critical. ... Whatever the history, the Cayuga produced a good natured duck prized for both meat and eggs, with the ducks laying 100-150 eggs per year. Aylesbury duck is mainly raised as an utility bird.

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