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Cayugas are calm, cold-hardy heritage ducks with a striking green-black iridescence. They’re excellent foragers, generally quieter than many duck breeds, and well-suited to New England climates. Early in the season, adult Cayugas often produce very dark eggs that gradually lighten as the season progresses.
Color Varieties (what we offer)
Black (APA-recognized): Classic “beetle-green” sheen over black plumage; bill and legs as dark as possible in the standard.
Blue (project color): Slate/steel-blue body with darker head and tail; shade varies. Color not currently APA-recognized.
Note: Blue genetics can throw a range of shades; the occasional very light “splash/silver” may appear from blue pairings.
They are considered a medium class duck and with good weights can be used as a dual purpose breed. Cayuga ducks are great layers and mothers. This is a dual-purpose breed, meaning they are used for egg production and meat. The meat of the Cayuga is reputed to be of excellent taste and quality.
Cayuga ducks can lay 100-180 eggs per year that can be used for general eating and baking purposes. Many people find if they have an allergy to chicken eggs, duck eggs are a perfect alternative. Eggs can be black-grey in color, but as the season progresses egg color lightens to blue-white by the end of the season. We have found that our eggs can be gray — for awhile! Cayugas are a heritage breed and on the Livestock Conservancy List. Let’s help keep them going by doing our part.
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The Cayuga’s exact origins are debated, but the most supported account places its development in New York’s Finger Lakes in the 1840s. Farmer John S. Clark reportedly obtained dark ducks in Orange County, NY, then took them to Cayuga County around 1840; the breed name comes from Cayuga Lake and the Cayuga native people of that region.
A popular mill-pond story claims a miller in Dutchess County trapped a pair of wild black ducks that founded the breed; historians note this tale is unproven and likely misattributed to other ducks.
Some British writers have pointed to similar black ducks in 19th-century Lancashire, England; while such birds may have influenced type, they don’t overturn the traditional New York origin.
The Cayuga entered the American Poultry Association (APA) Standard of Perfection in 1874 and was a leading U.S. meat duck until Pekins took over the market in the late 1800s. Today it’s a heritage breed listed as “Watch” by The Livestock Conservancy.
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We recommend starting with our Chicken & Waterfowl Starter for the first 3 weeks, then duck and gosling grower till laying age. At laying age ducks use adult layer. Our feed includes grit and oregano oil for gut health. Fresh clean water needs to be available, grit to break down the feed and greens if not using Sugar Feather Farm feed and Oregano Oil in the water daily to help with gut health. Ducks can start to get grasses at 2 weeks with some other veggies.
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We raise in small, seasonal batches and ship only when birds are strong and weather-safe. Please review our Fulfillment, Shipping, and Policies pages.
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Do Cayugas really lay black eggs?
Early in the season, adult Cayugas can lay very dark, charcoal-looking eggs; the color fades later.When will my ducklings start laying?
Females typically reach point-of-lay at ~5–7 months. Males do not lay.Do I need a pond?
No—just provide water deep enough for head dunking and a tub/pool for bathing. Ducks need water year round and always provide water when feeding.
Humane Steward™ Certified
This bird is raised under farmer-developed humane care standards focused on space, enrichment, respectful handling, and natural behaviors.
