Duclair duck

The Duclair duck is a dual purpose duck breed named after the town of Duclair in Normandy. It is a type of Rouen duck and is also described as being similar to the Swedish Blue.[1][2] Official standards were established for the Duclair on November 23, 1923.

Duclair ducks are considered excellent for roast duck.[1] It has been described as "tasting like a cross between veal and lamb" by Alain Ducasse and Daniel Boulud, and as "gamy".[3]

Physical appearance

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; a black and a blue. Both have a single white feather on each wing and a white bib. Eggs have a blue-green shell. Duclair ducks are considered table ready at 8 weeks old.[1][4]

References

  1. 1 2 3 "Duclair Ducks". Cook's Info. Retrieved May 15, 2015.
  2. ↑ "Duclair Ducks". FeatherSite. Retrieved May 15, 2015.
  3. ↑ Gugino, Sam (December 31, 2005). "Heritage of Taste". Heritage Foods USA. Retrieved May 15, 2015.
  4. ↑ "The Duclair Ducks". The New York Times. November 23, 1879. Retrieved May 15, 2015.


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