ABOUT THE ROUEN
"Among the domestic ducks raised by French farmers several hundred years ago were some resembling large Mallards. Around 1800, these ducks reached England, where they were variously called "Rhone," for an area in southwest France, "Rohan," for a Catholic Cardinal, "Roan," a mixture of colors, and finally "Rouen," for a town in north central France" (Holderread, 2001). Once the Rouen arrived in England, breeders began to redesign the bird through selective breeding. They doubled its size, transformed its sleek body into a thickset boat shape, and improved its colors. In 1850, Mr. D. W. Lincoln of Worcester brought Rouens to the United States and the breed soon became popular as a colorful, general-purpose farm duck. "The Rouen was first included in the American Poultry Association (APA) Standard of Perfection in 1874 and has since been considered by breeders to be the ultimate exhibition duck for its beauty, size, and challenge involved in breeding truly good show specimens." (Holderread, 2001)
Rouens come in two distinct shapes. The Standard Rouen is a massive duck that reaches weights between 9 and 10 pounds. It has a horizontal carriage, a large, blocky body with a deep, level keel, and its back arches from shoulders to tail. The head is round with a medium size bill that is concave along the top line. The production Rouen averages two pounds less than the Standard Rouen and has a trimmer body and more upright carriage. It is not considered endangered. The Rouen drake has a dark yellow bill, bright orange shanks and feet, and black eyes. His head, upper neck, and tail are dark green, lower neck and breast are dark brown, upper back is dark gray, and lower body light gray. A white band encircles his neck and a diagonal white/blue/white line crosses his wings. A Rouen duck has a brown bill, dark orange shanks and feet, and black eyes. She also has the diagonal color pattern on her wings, but the rest of her plumage is brown with black texturing. Breeders have also developed and exhibited Black, Blue, Fawn, and Pastel varieties, which have not been accepted by the APA (Holderread, 2001).
Rouens are docile birds that are valued for their meat. They are poor layers, producing only 35-125 eggs yearly, but they make fine roasting ducks and have abundant, delicately flavored flesh. This unsurpassed gourmet quality comes at a price, though, as Rouen ducks are slow to mature. While this slow maturation (6-8 months) makes them impractical for commercial meat production, Rouens are suitable for the home or small farm (Batty, 1985).
"When choosing Rouen breeders, emphasis should be placed on vigor, strong legs, large size, good body length, deep keels that are straight and level, horizontal body carriage, and proper color markings" (Holderread, 2001) In Standard Rouens, overly developed keels can cause breeding problems for drakes so it is advised to retain some males for breeding that are not as extreme in size and keel development. Standard ducks are so heavy that they tend to crush their eggs if allowed to incubate them.
Batty, Dr. J. Domesticated Ducks and Geese. London, England: Fanciers Suppliers Ltd, 1985.
Holderread, Dave. Storey's Guide to Raising Ducks. Pownal, VT: Storey Communications, Inc., 2001.
ABOUT THE WELSH HARLEQUIN
he Welsh Harlequin originated in 1949 from two mutant light colored ducklings hatched from pure Khaki Campbells by Leslie Bonnet, a duck breeder living near Criccieth, Wales. In 1968, John Fugate imported hatching Harlequin eggs to Tennessee, but by 1980, descendants of the original imports were confined to two small flocks. To broaden the gene pool, breeders imported additional Harlequins in 1982, and in 1984 they began to offer birds for sale in the United States. The silver variety of the Welsh Harlequin was accepted by the American Poultry Association in 2001.
The Welsh Harlequin is a lightweight breed at 5-5.5 pounds. Harlequins are streamlined, with relatively long bodies, medium-width backs, rounded chests, moderately full abdomens, and wide-spaced legs. Their necks are topped with trim, oval heads that sport medium-long, slightly concave bills. The color and patterning of the Harlequin is complex. The drake's head is greenish black, shoulders reddish chestnut frosted with white, and breast creamy with reddish-chestnut. The upper back has a tortoiseshell of cream, white, brown, and chestnut while forewings are cream-white and reddish brown, with a shiny green and bronze cross-band. The tail is blackish/bronze edged in white, the legs and feet are orange, and toenails are brownish-black. The duck has a creamy white head with brown stippling. Often there is a delicate light rust or burnt orange blush to her head, neck, and breast. The crown of the head typically has more brown stippling than the rest of the head. Her body is creamy white with buff and brown-green or bronze bands on her wings. Her tail is a mixture of creamy white and brown. Her legs are orange when young, and brown when older. Toenails are brownish-black. Welsh Harlequin duck and drake ducklings may exhibit a subtle sex-linked difference in bill color at birth (Holderread 1985)
Harlequins are primarily raised for their wonderful practical attributes. "They are highly adaptable, outstanding layers producing 240-330 white shelled eggs yearly, active foragers, excellent producers of lean meat, beautifully colored and pluck almost as cleanly as white birds when dressed for meat." (Holderread, 2001)
When choosing a Welsh Harlequin breeding bird, select "robust, strong-legged birds that are free of physical deformities, heavy layers, and of correct body type and color. To help perpetuate the authentic Harlequin, avoid the following characteristics: more than a half pound above or below typical weights; short, blocky bodies; large coarse heads; distinct Mallard-like facial stripes; light colored bills in ducks; and poor producers." (Holderread 2001)
Holderread, Dave. Breed Bulletin #8503: Welsh Harlequin Ducks. Corvallis, OR: The Duck Preservation Center, 1985.
Holderread, Dave. Storey's Guide to Raising Ducks. Pownal, VT: Storey Publishing, 2001.
"Among the domestic ducks raised by French farmers several hundred years ago were some resembling large Mallards. Around 1800, these ducks reached England, where they were variously called "Rhone," for an area in southwest France, "Rohan," for a Catholic Cardinal, "Roan," a mixture of colors, and finally "Rouen," for a town in north central France" (Holderread, 2001). Once the Rouen arrived in England, breeders began to redesign the bird through selective breeding. They doubled its size, transformed its sleek body into a thickset boat shape, and improved its colors. In 1850, Mr. D. W. Lincoln of Worcester brought Rouens to the United States and the breed soon became popular as a colorful, general-purpose farm duck. "The Rouen was first included in the American Poultry Association (APA) Standard of Perfection in 1874 and has since been considered by breeders to be the ultimate exhibition duck for its beauty, size, and challenge involved in breeding truly good show specimens." (Holderread, 2001)
Rouens come in two distinct shapes. The Standard Rouen is a massive duck that reaches weights between 9 and 10 pounds. It has a horizontal carriage, a large, blocky body with a deep, level keel, and its back arches from shoulders to tail. The head is round with a medium size bill that is concave along the top line. The production Rouen averages two pounds less than the Standard Rouen and has a trimmer body and more upright carriage. It is not considered endangered. The Rouen drake has a dark yellow bill, bright orange shanks and feet, and black eyes. His head, upper neck, and tail are dark green, lower neck and breast are dark brown, upper back is dark gray, and lower body light gray. A white band encircles his neck and a diagonal white/blue/white line crosses his wings. A Rouen duck has a brown bill, dark orange shanks and feet, and black eyes. She also has the diagonal color pattern on her wings, but the rest of her plumage is brown with black texturing. Breeders have also developed and exhibited Black, Blue, Fawn, and Pastel varieties, which have not been accepted by the APA (Holderread, 2001).
Rouens are docile birds that are valued for their meat. They are poor layers, producing only 35-125 eggs yearly, but they make fine roasting ducks and have abundant, delicately flavored flesh. This unsurpassed gourmet quality comes at a price, though, as Rouen ducks are slow to mature. While this slow maturation (6-8 months) makes them impractical for commercial meat production, Rouens are suitable for the home or small farm (Batty, 1985).
"When choosing Rouen breeders, emphasis should be placed on vigor, strong legs, large size, good body length, deep keels that are straight and level, horizontal body carriage, and proper color markings" (Holderread, 2001) In Standard Rouens, overly developed keels can cause breeding problems for drakes so it is advised to retain some males for breeding that are not as extreme in size and keel development. Standard ducks are so heavy that they tend to crush their eggs if allowed to incubate them.
Batty, Dr. J. Domesticated Ducks and Geese. London, England: Fanciers Suppliers Ltd, 1985.
Holderread, Dave. Storey's Guide to Raising Ducks. Pownal, VT: Storey Communications, Inc., 2001.
ABOUT THE WELSH HARLEQUIN
he Welsh Harlequin originated in 1949 from two mutant light colored ducklings hatched from pure Khaki Campbells by Leslie Bonnet, a duck breeder living near Criccieth, Wales. In 1968, John Fugate imported hatching Harlequin eggs to Tennessee, but by 1980, descendants of the original imports were confined to two small flocks. To broaden the gene pool, breeders imported additional Harlequins in 1982, and in 1984 they began to offer birds for sale in the United States. The silver variety of the Welsh Harlequin was accepted by the American Poultry Association in 2001.
The Welsh Harlequin is a lightweight breed at 5-5.5 pounds. Harlequins are streamlined, with relatively long bodies, medium-width backs, rounded chests, moderately full abdomens, and wide-spaced legs. Their necks are topped with trim, oval heads that sport medium-long, slightly concave bills. The color and patterning of the Harlequin is complex. The drake's head is greenish black, shoulders reddish chestnut frosted with white, and breast creamy with reddish-chestnut. The upper back has a tortoiseshell of cream, white, brown, and chestnut while forewings are cream-white and reddish brown, with a shiny green and bronze cross-band. The tail is blackish/bronze edged in white, the legs and feet are orange, and toenails are brownish-black. The duck has a creamy white head with brown stippling. Often there is a delicate light rust or burnt orange blush to her head, neck, and breast. The crown of the head typically has more brown stippling than the rest of the head. Her body is creamy white with buff and brown-green or bronze bands on her wings. Her tail is a mixture of creamy white and brown. Her legs are orange when young, and brown when older. Toenails are brownish-black. Welsh Harlequin duck and drake ducklings may exhibit a subtle sex-linked difference in bill color at birth (Holderread 1985)
Harlequins are primarily raised for their wonderful practical attributes. "They are highly adaptable, outstanding layers producing 240-330 white shelled eggs yearly, active foragers, excellent producers of lean meat, beautifully colored and pluck almost as cleanly as white birds when dressed for meat." (Holderread, 2001)
When choosing a Welsh Harlequin breeding bird, select "robust, strong-legged birds that are free of physical deformities, heavy layers, and of correct body type and color. To help perpetuate the authentic Harlequin, avoid the following characteristics: more than a half pound above or below typical weights; short, blocky bodies; large coarse heads; distinct Mallard-like facial stripes; light colored bills in ducks; and poor producers." (Holderread 2001)
Holderread, Dave. Breed Bulletin #8503: Welsh Harlequin Ducks. Corvallis, OR: The Duck Preservation Center, 1985.
Holderread, Dave. Storey's Guide to Raising Ducks. Pownal, VT: Storey Publishing, 2001.
