Saxony Ducks are raised both for table meat and eggs.
The ducks have white feathers with yellowish and grey tones. Males have brown or deep grey heads, with a white collar on the neck.
Both males and females have flattened yellow or orange bills, and orange to reddish-orange shanks.
The ducks are very quacky, and like to forage for food.
Males will weigh up to 7 3/4 pounds; females up to 6.6 pounds (3 kg.)
The meat is very good flavoured and less fatty than meat from many other ducks.
Females will lay 190 to 240 large white (or grey) shelled eggs a year, with the eggs weighing an average of 80g.
Most of the ducks were lost during the war, so Albert Franz started again after the war in 1952.
The duck was recognized as a breed in Eastern Germany in 1957, in Western German in 1958, and in the UK in 1982.
The breed was imported into America via Waterfowl Farm in 1984, and admitted to American Standard of Perfection in 2000.
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-- Egon Ronay. (Restaurant Critic. 1916 - )