This duck breed developed from a pair of wild ducks that a miller found on his pond in 1809. Later, descendents of those birds were brought to Cayuga County, New York, where they quickly gained popularity as table birds and for their ability to lay many eggs. Although it is difficult to clean and prepare due to its dark feathers, the meat is intensely flavorful. Cayuga duck eggs can be used for general eating and baking purposes and the whites are firmer than chicken eggs. The bird was a leading commercial variety until the 1890's, when the Peking duck started to dominate duck markets in big cities. Today, the bird is classified as "threatened" on the American Livestock Breeds Conservancy list.
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