Poultry
Welsh Harlequin
B tier
Welsh Harlequin is a light-phase dual-purpose duck developed in Wales from Khaki Campbell lines, combining strong laying with a surprisingly pleasant, small-to-medium table carcass. Meat is milder and leaner than heavy meat breeds but more generous than pure runners. Braised quarters, whole roast for two, or confit of legs work well. The breed’s culinary niche is the farmstead bird that earns its keep in eggs and still fills a Sunday roasting tin. Pair with leeks, mustard, and cider for a Welsh-leaning plate.
Also known as: Welsh Harlequin, Welsh Harlequin
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Group Captain Leslie Bonnet developed Welsh Harlequins in North Wales from Campbell sports.
The breed gained wider recognition among British utility duck keepers.
American breeders imported and stabilised Welsh Harlequin lines.
Homesteaders valued Harlequins for eggs plus occasional meat.