The Cayuga originates from New York, United States and is named after Lake Cayuga in the western part of the state. The Cayuga was developed between the 1830’s-1850’s. It was recognized by the APA in 1874 then by Great Britain in 1907.
The Cayuga was developed from a wild black duck, the Black East India, and the Rouen. It has black plumage with a beetle green sheen. The legs and beak are black. They carry themselves upright with a long neck. The Cayuga is considered easy-to-handle and very hardy. They adapt to cold weather. The do well as free-range. They are considered good egg layers, laying up to 100-150 eggs per year.
Drake: 8 lbs
Duck: 7 lbs
Young Duck: 6 lbs
The Cayuga is used for meat, eggs and ornamental purposes.
All Breeds of Poultry, Origin: History: Description, Mating and Characteristics, by Frank L. Platt. Published by AMERICAN POULTRY JOURNAL, Chicago, Illinois.
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Johnson, Sibylle. "Cayuga Ducks." Beauty Of Birds. Avianweb, n.d. Web. 13 July 2015.
Roberts, Victoria. British Poultry Standards (6th Edition). Hoboken, NJ, USA: Wiley-Blackwell, 2009. ProQuest ebrary. Web. 13 July 2015.