Elizabeth duck is a breed of domestic duck that originated in Australia. It is a dark brown duck with white feathering on the body (primarily around the head and neck), chest, back, and wings, a greenish-yellow bill, dark legs, and feet. These ducks were created by crossing black Australian ducks with mallard drakes.
Breeding them together led to a unique breed that is difficult to find outside of Australia. The ducks can be kept both as pets and for consumption. Like many domestic ducks, they do not usually reach full maturity until 8-10 months of age; young are usually ready for market at around 28 weeks.
How to identify Elizabeth duck?
The main identifying feature of an Elizabeth duck is its appearance: primarily dark brown with white plumage. It can be confused with the Chinese back, but this duck generally has a longer neck and legs.
The white feathering on the body, wings, and tail of both breeds may be disheveled or broken up in the first few months of life. They are relatively small and compact compared to other domestic waterfowl, which makes them well-suited to backyard flocks.
Elizabeth ducks are intelligent, social animals that may become nervous when kept alone. They are also very easy to handle. They are meat ducks and grow quickly. They are a good source of white meat and grow faster than most domestic breeds of ducks.
They mature faster than most other meat breeds, too; they reach adult size in just eight to ten months, compared to three years for many other heavy-breed ducks. They weigh around 3 kilograms when they reach maturity and have matured in 28 weeks since hatching.
They are excellent foragers and excel in both freshwater and saltwater environments. Their dense feathers provide insulation, allowing them to swim through cold waters while remaining unfazed and keeping their body warm.
They generally have strong legs and feet, allowing them the ability to walk on land without floundering in muddy or sandy shorelines. Additionally, they have minimal difficulty in escaping predators; Elizabeth ducks can quickly dive underwater if startled.
Elizabeth ducks have a range of uses. They are raised as livestock for meat, eggs, and feathers to be used in fishing flies. They are favored poultry birds by duck hunters. Their meat is tender and lean with a mild flavor that makes it preferable to that of other duck breeds. Elizabeth ducks can be kept in confinement or allowed to roam freely throughout the yard or on a pond.
The most common disease affecting Elizabeth ducks is duck plague, which is caused by the bacterium “Clinical signs and treatment of “Clinical signs and treatment of duck plague. Elizabeth ducks may also be susceptible to other diseases such as coccidiosis, salmonellosis, and feather mites. Do not handle infected Elizabeth ducks until they have recovered from the disease or have been treated with strong antibiotics.
Elizabeth ducks are fussy eaters, so they should be offered a wide variety of foods. They also do not require a very diverse diet; they can manage commercial layer pellets or duck starter crumbles, along with corn, wheat, and barley grasses.
Periodically supplement their diet with fresh greens such as watercress, dandelion leaves, and yellow dock root to help ensure that they have an optimum nutritional balance. However, review the full breed profile of the Elizabeth duck in the following table.
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|Breed Name||Elizabeth duck.|
|Country/Place of Origin||Australia.|
|Breed Purpose||Meat and eggs.|
|Breed Class, size||Small; Medium-large.|
|Climate Tolerance||Frost-hardy, mild climate.|
|Temperament||Intelligent and easy to handle.|
|Lifespan||Elizabeth ducks can live for up to ten years.|