PEKIN DUCK By far, the most popular duck for the meat producer, these ducks are fast growing with a good feed conversion.
Available starting in April these little ducklings are often portrayed as those adorable little Easter ducklings.
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ROUEN DUCK Originating from France this Rouen Ducks are remarkable similar looking to the more popular Mallard. One significant difference however is that the Rouen is said to have the most flavorful meat. As layers they are moderate often producing eggs that are greenish in color.Click for prices & availability dates.
are similar in size to the Rouen and are very hardy ducks. They were developed in an area called Pomerania which comprises the coastal regions of Germany, Holland and Belgium. For many years this area was under the Swedish throne. As there are several written references to the breed in the 1850s, development probably occurred in the 1830s and 1840s. Same as the Blue swedish, only Black
The Cayuga breed is thought to have been developed from the wild Black Duck breed in the region of Lake Cayuga in New York. This makes it one of the few duck breeds originating in the United States. Prior to the arrival of the Pekin breed, they were the bird of choice for meat production in the Northeast. Once the Pekin arrived with its white feathers and cleaner appearing carcass, the Cayuga quickly lost its appeal. They remain a very hardy duck and many of their eggs have varying degrees of gray in the shell color. On rare occasions they will lay a pure black egg.
Available May 3 – June 5, 2018
|Pekin Ducks (above):
|| $6.85 Each
|White Danish Geese (below):
Specialty waterfowl available May 24 – June 5, 2018 unsexed only
|White Crested Ducks||$16.95 Each|
|Black Swedish Ducks||$16.25 Each|
|Cayuga Ducks||$15.75 Each|
|Welsh Harlequin Ducks||$16.95 Each|
|White Chinese Geese
Minimum order for waterfowl is 4 per order
Welsh Harlequin Ducks:
The Welsh Harlequin is a fairly new breed, developed by Leslie Bonnett in Wales from two off-colored Khaki Campbell ducklings in 1949. They came to the United States in 1968 and were accepted into the American Poultry Association in 2001 in the Light Duck class. They are becoming a very popular breed due to their multipurpose characteristics. They are calm, inquisitive and excellent foragers. Very popular as they are so calm.
As with the African goose, the Chinese goose originates in China from the wild Asiatic Swan goose. The most distinguishing feature of the Chinese and African geese is their raised knob. Interestingly, the wild Swan goose does not have this feature. It must have been developed after domestication. As the knob is soft skin and not scaly, it is warm to the touch. White Chinese are the most prolific egg laying geese and it is not unusual to have them lay in the fall or winter. Earlier records have egg production of 50-60 eggs per year, with exceptional birds laying 100 eggs. This is now extremely rare, with most Chinese geese laying from 30-45 eggs.
Chinese geese, due to their smaller size and agility, may be the best for weeding purposes. As they love to eat grass, they have been used commercially to rid cotton, orchards, mint and other crops of grasses. If you want them to eat broad leaf weeds, you will need to train them by supplying them cuttings of the targeted weed starting at one week of age until you let them out. Otherwise they will eat the grass and leave the broad leaf plants unless they become very hungry. White Chinese are excellent grazers and can get almost all their nutritional needs from green grass and are very pretty in their pure white feathers.
Back this by popular demand these regal looking birds were a big hit when we had them last. The African is descended from the wild Chinese swan goose in china. This goose is an intermediate sized bird, but very big in character.
White Danish geese are ideal for meat production due to their large size and rapid growth. Its white feathers make it more eye appealing when dressed, and the feathers are great for pillows. The White Danish goose can reach weights up to 25 lbs. live at maturity.