Aylesbury Duck - Aylesbury Duck Farming

Aylesbury Duck Farming

The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the poultry-yard, while its broad and deep breast, and its ample back, convey the assurance that your satisfaction will not cease at its death. In parts of Buckinghamshire, this member of the duck family is bred on an extensive scale; not on plains and commons, however, as might be naturally imagined, but in the abodes of the cottagers. Round the walls of the living-rooms, and of the bedroom even, are fixed rows of wooden boxes, lined with hay; and it is the business of the wife and children to nurse and comfort the feathered lodgers, to feed the little ducklings, and to take the old ones out for an airing. Sometimes the "stock" ducks are the cottager's own property, but it more frequently happens that they are intrusted to his care by a wholesale breeder, who pays him so much per score for all ducklings properly raised. To be perfect, the Aylesbury duck should be plump, pure white, with yellow feet, and a flesh coloured beak.

— Isabella Beeton, Mrs Beeton's Book of Household Management, 1861

Unlike most livestock farming in England at this time, the duck breeders and duck rearers of Aylesbury formed two separate groups. Stock ducks—i.e., ducks kept for breeding—were kept on farms in the countryside of the Aylesbury Vale, away from the polluted air and water of the town. This kept the ducks healthy, and meant a higher number of fertile eggs.

Stock ducks would be chosen from ducklings hatched in March, with a typical breeder keeping six males and twenty laying females at any given time. The females would be kept for around a year before mating, typically to an older male. They would then generally be replaced, to reduce the problems of inbreeding. Stock ducks were allowed to roam freely during the day, and would swim in local ponds which, although privately owned, were treated as common property among the duck breeders; breeders would label their ducks with markings on the neck or head. The stock ducks would forage for greenery and insects, supplemented by greaves (the residue left after the rendering of animal fat). As ducks lay their eggs at night, the ducks would be brought indoors overnight.

Female Aylesbury ducks would not sit still for the 28 days necessary for their eggs to hatch, and as a consequence the breeders would not allow mothers to sit on their own eggs. Instead the fertilised eggs would be collected and transferred to the "duckers" of Aylesbury's Duck End.