Kriaxera Duck

France

By Slow Food Foundation for Biodiversity - Ark of Taste

Basque Pyrenees Mountain Cheeses, Slow Food, 2015, From the collection of: Slow Food Foundation for Biodiversity - Ark of Taste
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Kriaxera Duck, Slow Food, 2010, From the collection of: Slow Food Foundation for Biodiversity - Ark of Taste
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The Kriaxera Mulard duck is a historical local population from the French Basque Country.

With a dark plumage embellished with iridescent blue and green feathers, the Kriaxera duck is a rustic poultry breed that can be raised in the open air, in grassy fields with the presence of small streams. This duck breed is therefore particularly well adapted to small-scale breeding on farms.

Kriaxera Duck, Slow Food, 2010, From the collection of: Slow Food Foundation for Biodiversity - Ark of Taste
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Kriaxera Duck, Slow Food, 2010, From the collection of: Slow Food Foundation for Biodiversity - Ark of Taste
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The high quality of the meat is the result of a varied diet based on corn (local varieties), grass and small insects, which are eagerly consumed by the ducks. The characteristics of the meat are in fact strongly tied to the method in which the ducks are raised, which is in the open air in large fields with the addition of local corn, grain and legumes as a supplement.

Kriaxera Duck, Slow Food, 2010, From the collection of: Slow Food Foundation for Biodiversity - Ark of Taste
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This breed nearly went extinct in the 1980s due to its difficulty in being adapted to industrial and large scale breeding and production practices that favour sterile mulard hybrids (obtained from crossing a female Peking duck with a male Barbery duck) that are sold by three major distributors in France, also to small-scale producers.

Kriaxera Duck, Slow Food, 2010, From the collection of: Slow Food Foundation for Biodiversity - Ark of Taste
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Today, the Kriaxera duck is raised in the northern Basque Country by about 30 small-scale farmers, and additionally by about 50 private hobby farmers who appreciate this breed, for a total of about 35,000 ducks in the region of Aquitania.

Kriaxera Duck, Slow Food, 2010, From the collection of: Slow Food Foundation for Biodiversity - Ark of Taste
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Credits: Story

Photos—Archivio Slow Food

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The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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