The Aylesbury Ducks originate from the early 18th Century from the town of Aylesbury in Buckinghamshire, England where it became a profitable cottage industry supplying the demands of London’s Markets. Originally called ‘White English’ until 1815 where they were known as Aylesbury Ducks. The most popular area in Aylesbury where the ducks were reared (and also one of the poorest) became known as ‘Duck End’. The ducks often lived inside the cottages of their owners, which made conditions particularly unsanitary.
A very large duck breed, the Aylesbury Ducks have pure white plumage and bright orange legs and feet. Its legs are placed midway along the body and it stands with its underside parallel to the ground, giving it a body described as “boat-shaped”. It has a relatively long and thin swan-like neck, and a long pink bill which comes straight out from the head.
The Aylesbury Ducks were popular for it’s meat as a table duck in the capital due to it’s white carcass. The feathers of the Aylesbury were used extensively in quilts and bedding. White ducks were preferred by most people. The Aylesbury has always been regarded as a great table bird as it grows and matures very quickly and has a flavor and quality that is hard to match. Aylesburys are good natured and friendly, although they do have quite a loud quack.
Uses: Exhibition, Utility: meat.
Eggs: 40 to 120 White Eggs.
Origin: Aylesbury, U.K.
Weight: Drake: 7 lbs, Duck: 6 lbs.
Useful to Know: Not all large white ducks are Aylesbury! Many white ducks that people see are hybrid crosses.
Domesticated ducks are raised for meat, eggs, exhibition, pets and down. All varieties of domesticated ducks are descended from the mallard, apart from the Muscovy duck, which seems to be a breed of it’s own.