Poultry
Khaki Campbell
C tier
Khaki Campbell is primarily an egg-laying duck—prolific, active, and khaki-brown—rather than a heavy meat breed. Culled layers and surplus birds still yield small, lean carcasses with light duck flavour, useful for braises, soups, and humble roasts when meat ducks are unavailable. Do not expect Pekin fat or huge breasts; cook moist and consider shredding for pancakes, rillettes, or curry. Eggs are the breed’s true culinary fame, but the meat has honest farmyard character if treated gently.
Also known as: Khaki Campbell, Campbell duck
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Characteristics
Preparations
Traits
History
Adele Campbell developed the Khaki Campbell in Gloucestershire for egg production.
Khaki Campbells became celebrated layers across Britain and export markets.
The breed spread worldwide as a utility egg duck.
Backyard flocks kept Campbells for eggs with occasional meat use of spent birds.