In Canada, there are over 30 species of wild ducks. The more commonly known are redhead, pintail and of course the mallard.
Of all the ducks, mallards are the most recognized. As a member of the dabbling duck family, they have the most expansive breeding range of any other duck in North America. They can be found as far north as central Alaska and Yukon and as far south as Mexico. The male mallard is the most recognizable with his white band on his neck and bright green head. His beak is yellow to yellow brownish with coral red feet. The females are much more subtle with being mostly a mottled brown colour. Their wingspan ranges from 32 to 39 inches and are typically heavier than other dabbling ducks at 1.5 to 3.5 pounds.
Female mallards typically lay 8-13 eggs. Incubation usually takes 27 or 28 days and fledging takes around 50-60 days. Ducklings are able to swim almost immediately after hatching.
Mallards are omnivores and feed on insects like beetles, flies and dragonflies as well as worms and crustaceans. The majority of their diet consists of plant matter like roots and a variety of seeds.
Mallards have been used as food since ancient times dating back to 3200 BC. Usually only the breast and thigh meat are used in cooking and are often braised, roasted or pan seared.
