They grow fast, and are hardy, tolerating cold weather, even down to -40 C / F.
They are quiet, and forage a lot for themselves, but stay close to home.
The females start start laying in the fall, and lay through winter, producing about 220 to 265 white shelled eggs per year.
The ducks have lean, flavourful flesh on a meaty 7 to 9 pound (3 to 4 kg) carcass.
The carcass is easy to pluck, and the feathers don’t leave pinfeather stains in the skin.
Good for roasting.
Appleyard Ducks were developed in the 1940s in England by a duck breeder named Reginald Appleyard at Priory Waterfowl Farm near Bury St. Edmund, Suffolk. His goal was to end up with a duck that would be an abundant layer of large white eggs, and have a deep, wide breast. To achieve this, he crossed Rouen, Pekin and Aylesbury ducks.
In the 1970s / 80s, a breeder named Tom Bartlett created miniature versions of Appleyard Ducks.
The duck was brought to America in the 1960s, and officially recognized in America in 2000 under the name of “Silver Appleyard.”