Cuyuga Duck

The Cayuga is recognized as one of the hardiest of the domestic ducks and their coloring is simply stunning. They tolerate the harsh winters of the Northeast  since they are from New York and are great layers and mothers. This is a dual-purpose breed, meaning they are used for egg production and meat. The meat of the Cayuga is reputed to be of excellent taste and quality. Cayuga ducks can lay 100-150 eggs per year that can be used for general eating and baking purposes. Eggs are initially black in color, but as the season progresses egg color lightens to blue-white by the end of the season.  We have found that our eggs can be gray – just the first 2 then stay blue. The plumage of the Cayuga is uniformly greenish black and may become mottled with white as they age. They can eventually turn all white.  We have several hens that are mottled and turning white, drakes seem to take longer to mottle. They are friendly, docile and generally quiet making an excellent addition to your flock. Cuyugas are a heritage breed and on the Livestock Conservancy List. Let’s help keep them going by doing our part.

Our breeding stock is good quality and not from any hatchery, we source our flocks from top breeders in the US. They are fed an excellent diet customized for waterfowl and our ducklings are born healthy and thrive. Ducks are great foragers eating lots of ground pests like slugs and snails and are excellent for orchards and all areas.

Feed Recommendations : we recommend starting baby waterfowl out with Sugar Feather Farm chick and waterfowl starter for the first 3 weeks, then switch to our Waterfowl Grower . Use the Grower Feed until they hit maturation (which is when they start to lay) then switch to Sugar Feather Farm Adult Feed . 

We highly recommend using the Oil of Oregano in their water daily as a supplement to aid with digestion and overall health.

History

The Cuyuga history is unclear. The word “Cayuga” is the name of a lake in New York and one story is that a miller captured two wild, black ducks on his mill pond in Duchess County, New York, where Cayuga Lake is located. The miller pinioned the wild ducks, who promptly settled down and began producing copious offspring. This could be true but there is no evidence to back it up.

Another possibility is that the Cayuga originated from a black duck breed that was commonly found in Lacashire, England, but that has since disappeared because breeders preferred the Aylesbury duck. So origin could  be either one, a mystery.

The Cayuga was accepted into the American Poultry Association’s Standard of Perfection in 1874. The breed was a favorite with farmers until the 1890s when Pekins came to dominate the market. Cuyuga ducks are a part of the Livestock Conservancy heritage breeds and categorized under “watch”.