Meat · Breed · Short entry
Aylesbury
A large white table duck from the Vale of Aylesbury in Buckinghamshire, where 'duckers' were known by 1800 for England's finest white-skinned ducklings for the London market. Unusually for a duck it has white skin, and its long bill is pinkish-white. It reaches slaughter weight in seven to nine weeks.
London's duckling
The Livestock Conservancy, quoting Holderread, says the duckers of the Vale of Aylesbury, about 40 miles north of London, were known by 1800 for England's finest white-skinned market ducklings. The birds were valued for their white skin, pink bill, size, winter laying, fast growth, light bone and high share of mild meat. Aylesburys were among the first ducks taken to the United States: they were shown at the first Boston poultry show in 1849 and included in the American standard of 1874. In England the Aylesbury remains the preferred meat duck over the Pekin.
How it connects
Breed
- similar Rouen
