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Cayuga Duck
A Cayuga Duck is a breed of domesticated duck used for egg and meat production as well as an ornamental bird. The Cayuga name is taken from Cayuga Lake , one of the lakes in the Finger Lakes chain, in New York State where the breed was popularized. The traditional story for the development of this breed is that a miller in Dutchess County captured two wild black ducks and used pinioning to keep them at his pond. The offspring of this pair was prized for flavorful meat and breeding efficiency.[1]
The Cayuga breed is in the Medium class and has been a recognized breed of the American Poultry Association since 1874. the standard weight for adult males is 8 pounds and females 7 pounds. The Cayuga are characterized by a black bill and black plumage which is an iridescent beetle green in the correct light. In breeding an emphasis is put on correct coloration, carriage and a large breast. The Cayuga duck has dark brown eyes, black shanks and toes, except in old drakes where some orange shading may appear. Ducklings have black plumage. For exhibition presence of white color in the outer plumage is a disqualification. It is also well liked by many as a great yard pet as they tend to stay close to home.
For those who wish to keep ducks, but live close to others that would make keeping the Pekin breed impractical because of the loud quack, The Cayuga duck may be an alternative as its quack is not as loud or frequent as the Pekin. The temperament of the Cayuga is docile.
Adult Cayuga Ducks enjoy eating snails, slugs, and most other insects.
The Cayuga duck will more often sit on and hatch her eggs than other domestic breeds of duck. Incubation for the eggs is 28 days. When using an incubator the temperature should be 99.5 °F at 86% humidity for days 1-25, and 98.5 °F at 94% humidity for days 26-28.
This breed of duck is listed as threatened by the American Livestock Breeds Conservancy. [2]
http://en.wikipedia.org/wiki/Cayuga_Duck
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