Buff Ducks?

[Amiga]

I think it was the American Livestock Breed Conservancy where I read this is the one duck breed named as a color. It is also called Buff Orpington (same as chicken breed name).

 

[ChristineR]

Yep - and I think it might even be the same breeder that created the chicken and the duck.

From the ALBC:

Buff Duck

William Cook, the famous poultry breeder from Orpington, Kent, blended Cayuga, Runner, Aylesbury, and Rouen ducks to create a buff colored duck that would allow him to cash in on the early 20th century English fad for buff-colored plumage. This first duck was called a Buff Orpington and Cook went on to develop Blue, Black and Chocolate Orpington versions that had white bibs on their chests. Cook introduced his Buff Orpington to the United States in 1908 at the Madison Square Garden Show in New York City. In 1914, this breed was admitted into the American Standard of Perfection under the name "Buff," which is unusual since in no other instance is a color used as a breed name. (Holderread, 60)

The Buff is a medium-weight duck of 7 to 8 lbs. It is a long, broad bird with an oval head, medium length bill, and long, gracefully curved neck. The Buff duck's body carriage is twenty degrees above horizontal, its wings are short and it has a small, well-curled tail. Both the duck and drake have buff plumage, orange-yellow shanks and feet, and brown eyes. The drake's bill is yellow while the duck's bill is brown-orange. (Malone et. al., 313) A Blue variety of Orpington duck existed in the Americas, but it appears these were absorbed into the Blue Swedish breed. (Holderread, 60)

The Buff has much to offer the breeder who is looking for an attractive, dual-purpose bird. It is a good layer, typically laying about 150-220 eggs per year, and it gains weight relatively rapidly, making it ready for market within 8-10 weeks. (Batty, 108) Many consider the Buff a good meat bird that dresses out well because its light pin feathers do not show on the plucked carcass. Despite this, Buff numbers languished when industry growers followed consumer interest in cheap meat and focused attention on the faster growing Pekin even though many believe it to be less tasty. (Holderread, 60)