I have been breeding ducks and geese over the last couple of years at Wurruk’an, and a week ago saw 12 shiny new additions to the flock. Khaki Campbell ducks make up the bulk of the poultry here, as they lay loads of big, rich eggs that are fantastic for eating on toast or added to baked goods.

Unfortunately the strain we have here aren’t particularly good mothers, so they were hatched artificially and will be raised by hand. These ducklings will be the third generation here at the farm, with the matriarch of the flock, Mama Campbell, still keeping everyone in line.

The little ones will be under a heat lamp at night for another couple weeks, then they will be out foraging with the adults for slugs, bugs and grubs. They don’t stay small and fluffy for long, but they do stay cute forever.
Rach