Khaki Campbell

The Khaki Campbell holds a production record in the duck world that is almost without parallel — commercial strains can reach 300 to 320 eggs per year, a production rate that surpasses most chicken laying breeds and makes the Khaki Campbell the choice of any small farm operator whose primary interest in ducks is egg production. The breed was developed in England at the turn of the twentieth century by Mrs Adele Campbell of Uley, Gloucestershire, who crossed Fawn-and-White Indian Runner ducks with Rouen and Mallard stock to produce a duck that combined the Indian Runner's extraordinary laying capacity with a more practical body type and calmer temperament than the upright, flighty Runner.

The name "Khaki" refers to the breed's distinctive coloration — drakes are a warm khaki-brown with a darker greenish head, and ducks are a more uniform khaki-brown that provides reasonable camouflage in natural settings. This camouflage colouring is a reflection of the Mallard heritage in the breed's background, and it has the practical benefit of making free-ranging Khaki Campbells less visible to aerial predators than white-feathered breeds. The body type is medium — heavier than the Indian Runner but lighter and more active than the Pekin or Aylesbury — and the carriage is more horizontal than the upright Indian Runner, sitting at approximately 30 to 40 degrees from horizontal.

In Australian conditions, the Khaki Campbell performs well across a range of climates. Its modest size reduces heat stress risk compared to heavier breeds, and its active, foraging nature means it spends its day moving, which promotes circulation and heat dissipation more effectively than sedentary breeds. In cool, wet southern Australian conditions, the breed's good cold tolerance and waterproof feathering provide adequate protection. The main management consideration for Khaki Campbells in Australian summer conditions is adequate shade and water depth for bill-submersion — without these, production declines and welfare is compromised in extreme heat events.

Khaki Campbells are active, busy ducks with a strong foraging drive. They move constantly through their ranging area, investigating every corner, following insects and snails with evident purpose, and generally producing the impression of a bird that is always engaged with its environment. This active character is both a production advantage (active ducks consume more feed as gross energy but also forage more effectively, reducing the feed cost of maintaining production on quality pasture) and a management consideration — Khaki Campbells in inadequate space become restless and vocal, and their activity level means they need more ranging area per bird than sedentary breeds to remain settled and productive.

Khaki Campbells produce 280 to 320 large white or tinted eggs per year in quality laying strains — this is the highest production rate of any duck breed and comparable to or exceeding commercial hybrid chicken layers. Eggs are large (70 to 80 grams), white-shelled, and with a slightly richer yolk than typical commercial chicken eggs due to the duck's foraging diet. Duck eggs are valued by bakers for their higher fat content — the additional lipid provides a richer crumb structure in cakes and pastries. Production begins at 16 to 22 weeks and is sustained at high rates for two to three years in well-managed flocks.

Khaki Campbells need more water access than their size suggests — they must be able to submerge their bill completely to clear the nostrils and maintain eye health, and they benefit from occasional full-body water access for feather maintenance. Without adequate water access, feather condition deteriorates and eye discharge (from inability to flush the tear ducts) can cause significant welfare problems. Provide water at least 150mm deep. Feed an unmedicated waterfowl pellet or unmedicated chick grower; supplement niacin if using chicken feed. Provide oyster shell separately for laying ducks — egg production calcium demands are equivalent to laying hens.