"...when the last individual of a race of living things breathes no more, another Heaven and another Earth must pass before such a one can be again."
-William Beebe

Cayuga Duck

The traditional story of this breed begins with a miller living in Duchess County, New York, and the pair of wild black ducks he caught on his mill pond in 1809. The miller removed a joint in their wings to prevent the ducks from flying away, and the pair proceeded to settle on the edge of his pond and rear large broods. The miller's family harvested some of the flock as food, and considered their flavor equal to that of wild ducks. Breeders introduced these ducks to the Finger Lakes region of New York in 1840. By 1863, these prolific black ducks bore the name of a lake in northern New York named after the native Cayuga people; in 1874 the Cayuga was included in the American Poultry Association Standard of Perfection. (Holderread 2001, 55)

The Cayuga duck is a medium-sized breed that averages between 7 and 8 pounds. Their bodies are moderately long and wide with good depth carried from the well-rounded chest to the full abdomen. (Holderread 2001, 55) They have oval heads, long bills that are slightly concave along its top line, and necks that are slightly arched forward. Body carriage is approximately 20’ above horizontal. Cayuga plumage is uniformly black-green and sometimes will become mottled with white as the bird grows older. Bills are slate black, and shanks and feet are dark gray to black. (Holderread 2001, 56)

The Cayuga has long been recognized as one of the hardiest of domestic ducks. They are active foragers if allowed to run in areas containing natural foods. This bird averages 100-150 eggs per year; the shells of these eggs are black early in the season and they progress to light gray, blue, green, or white as time passes. Cayuga meat is of excellent quality, but this breed's black feathering makes their carcass difficult to pick cleanly. This problem of black pinfeathers can be resolved by skinning, rather than plucking. The temperament of this breed is quiet and calm, and generally Cayugas can be easily tamed if hand-raised. (Holderread 1986, 1)

When choosing breeders, select vigorous, strong-legged birds from proven producers. Because many Cayugas are undersized, choose breeders that have good size, wide backs, and moderately long bodies with thick chests. Some Cayugas have a row of feathers on the outside of their shanks. While not desirable for show-birds, this trait does not affect their utility. (Holderread 2001, 56)

ALBC's 2000 census of domestic waterfowl in North America found 1,013 breeding Cayuga. While 7 people reported breeding Cayuga, only one primary breeding flock with 50 or more breeding birds existed. (Bender, 4) Consider this rare, hardy bird as a lovely and useful addition to your flock.

Status: Rare

Bibliography:
Bender, Marjorie E. F. D. Phillip Sponenberg, and Donald Bixby. Taking Stock of Waterfowl: The Results of the American Livestock Breeds Conservancy's Domestic Duck and Goose Census. Pittsboro, NC: The American Livestock Breeds Conservancy, 2000.

Holderread, Dave. Breed Bulletin #8612: Cayuga Ducks. Corvallis, OR: The Duck Preservation Center, 1986.

Holderread, Dave. Storey's Guide to Raising Ducks. Pownal, VT: Storey Books, 2001.

Breed clubs and associations:
The American Livestock Breeds Conservancy, Box 477, Pittsboro, NC 27312, (919) 542-5704, email albc@albc-usa.org, www.albc-usa.org

American Poultry Association, PO Box 306, Burgettstown, PA15021, email secretaryapa@yahoo.com, www.amerpoultryassn.com

Society for the Preservation of Poultry Antiquities, Dr. Charles R.H. Everett, Secretary, 122 Magnolia Lane, Lugoff, SC, 29078, email crheverett@bellsouth.net