Aylesbury Duck - Origins and Description

Origins and Description

The precise origins of the Aylesbury duck are unclear. Before the 18th century, duck breeds were rarely recorded in England, and the common duck, bred for farming, was a domesticated form of the wild mallard. The common duck varied in colour, and as in the wild, white ducks would occasionally occur. White ducks were particularly prized, as their feathers were popular as a filler for quilts.

In the 18th century selective breeding of white common ducks led to a white domestic duck, generally known as the English White. Since at least the 1690s ducks had been farmed in Aylesbury, and raising English Whites became popular in Aylesbury and the surrounding villages. By 1813 it was remarked that "ducks form a material article at market from Aylesbury and places adjacent: they are white, and as it seems of an early breed: they are bred and brought up by poor people, and sent to London by the weekly carriers". The duck-farmers of Aylesbury went to great lengths to ensure the ducks retained their white colouring, keeping them clear of dirty water, soil with a high iron content and bright sunlight, all of which could discolour the ducks' feathers. Over time, selective breeding of the English White for size and colour gradually led to the development of the Aylesbury duck.

A very large duck breed, the Aylesbury duck has 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.

An Aylesbury duckling incubates in the egg for 28 days. Until eight weeks after hatching, the time of their first moult, ducks and drakes (females and males) are almost indistinguishable. After moulting, males have two or three curved tail feathers and a fainter, huskier quack than the female. By one year of age, females and males grow to an average weight of 6 pounds (2.7 kg) and 7 pounds (3.2 kg) respectively, although males can reach around 10 pounds (4.5 kg).

Unlike the Rouen duck, the other popular meat variety in England in the 19th century, Aylesbury ducks lay eggs from early November. Aylesbury ducks fatten quickly and by eight weeks after hatching weigh up to 5 pounds (2.3 kg), large enough to eat but still young and extremely tender. Consequently their meat came onto the market from February onwards, after the close of the game season but before the earliest spring chickens were on sale. Rouen ducks, whose mallard-like coloration made them less valuable, lay eggs from early February and take six months to grow large enough to eat. As a consequence, Aylesbury ducks were sold primarily in the spring and summer, and Rouen ducks in the autumn and winter.