Twice as Nice
Life is about compromise; that is true with ducks as well. You won’t get top egg production from a duck that will also produce a nice body of meat. But you can get a decent amount of eggs from a number of breeds that can also adorn your table. Have a look at the following dual-purpose duck breeds. ORPINGTONS average 235 white eggs annually, and weigh 7 to 8 pounds. Though Blond and Brown varieties exsist, the buff-colored plumage is so dominant that this duck is often called simply the Buff. Amiable breed with nonbroody ducks. SAXONY average 90 white eggs annually, and weigh 7 to 9 pounds (including prominent breast). Ducks and drakes have roughly the same patterning as their Mallard counterparts, but their general coloration is buff/blue. Saxonies are all very active foragers, and the ducks are broody. SILVER APPLEYARDS average 235 white eggs annually, and weighing 7 to 9 pounds (including prominent breast). This breed is said to have some of the most flavorful duck meat there is. Appearance is similar to the Welsh Harlequins. Silver Appleyards have calm dispositions and are very active foragers. SWEDISH average 125 white or tinted eggs annually, and weigh 6 to 8 pounds. Blue and Black are the most prevalent varieties; their respective plumage colorations are fairly uniform (drakes are darker), plus a white bib. This breed is a good insect-eater and forager, and ducks make good mothers. MUSCOVY average 150 large, white eggs annually, though laying is increased in warm climates. Ducks weigh roughly 7 pounds while drakes come in at a whopping 10 to 15 pounds. Though often grouped with ducks in discussion, the Muscovy is not descended from Mallards like all other domestic duck breeds and is in actuality a perching waterfowl. Plumage is typically white with portions of dark brown or black (iridescent in males), though there are rarer varieties whose colors are white with chocolate, bronze or green; there is also an all-white. The Muscovy has a distinct appearance due to pink-tored caruncles (wattles) on its face and it’s renowned for its tender meat that is tasty and lean (more flavorful and lower in fat than other duck meat).