Duclair duck
From Wikipedia, the free encyclopedia
The Duclair duck is a type of Rouen duck named after the town of Duclair in Normandy and traditionally raised in the region for both eggs and meat. Official standards were established for the breed on November 23, 1923.
The Duclair duck is a type of Rouen duck and is also described as resembling the Swedish Blue. Males weigh up to 6.6 pounds (3.0 kg) and females up to 5.5 pounds (2.5 kg). There are two color varieties, black and a less common blue. Both have a single white feather on each wing and a white bib.[1][2] Official standards were established for the breed on November 23, 1923.[1] Males are lighter and have an emerald green head and neck and blue-green wings.[3] Eggs have a blue-green shell and an average weight of about 2.5 ounces (70 g).[1][2]
Uses
Duclair ducks were traditionally raised for both eggs and meat,[1][3] and are particularly suitable for roast duck.[1] The meat has a "gamy" taste compared to other breeds of duck.[4] Pressed duck originated in Duclair using Duclair ducks; some of the qualities of the meat are the result of the local tradition of slaughtering the ducks by suffocation rather than decapitation, so that the blood is not drained.[5]
