Duclair duck: Difference between revisions
Content deleted Content added
m →Physical appearance: clean up; http→https for The New York Times. using AWB |
Rescuing 1 sources and tagging 0 as dead. #IABot (v1.5.2) |
||
| Line 3: | Line 3: | ||
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]].<ref name="cooksinfo" /><ref>{{cite web | url=http://www.feathersite.com/Poultry/Ducks/Duclair/BRKDuclair.html | title=Duclair Ducks | publisher=FeatherSite | accessdate=May 15, 2015}}</ref> Official standards were established for the Duclair on November 23, 1923. |
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]].<ref name="cooksinfo" /><ref>{{cite web | url=http://www.feathersite.com/Poultry/Ducks/Duclair/BRKDuclair.html | title=Duclair Ducks | publisher=FeatherSite | accessdate=May 15, 2015}}</ref> Official standards were established for the Duclair on November 23, 1923. |
||
Duclair ducks are considered excellent for [[roast]] duck.<ref name="cooksinfo" /> It has been described as "tasting like a cross between veal and lamb" by [[Alain Ducasse]] and [[Daniel Boulud]], and as "gamy".<ref name="heritage">{{cite web | url=http://www.heritagefoodsusa.com/press/wine_spectator.html | title=Heritage of Taste | publisher=Heritage Foods USA | date=December 31, 2005 | accessdate=May 15, 2015 | author=Gugino, Sam}}</ref> |
Duclair ducks are considered excellent for [[roast]] duck.<ref name="cooksinfo" /> It has been described as "tasting like a cross between veal and lamb" by [[Alain Ducasse]] and [[Daniel Boulud]], and as "gamy".<ref name="heritage">{{cite web | url=http://www.heritagefoodsusa.com/press/wine_spectator.html | title=Heritage of Taste | publisher=Heritage Foods USA | date=December 31, 2005 | accessdate=May 15, 2015 | author=Gugino, Sam | deadurl=yes | archiveurl=https://web.archive.org/web/20100921225848/http://heritagefoodsusa.com/press/wine_spectator.html | archivedate=September 21, 2010 | df= }}</ref> |
||
==Physical appearance== |
==Physical appearance== |
||
Revision as of 12:54, 14 September 2017
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
- ^ a b c "Duclair Ducks". Cook's Info. Retrieved May 15, 2015.
- ^ "Duclair Ducks". FeatherSite. Retrieved May 15, 2015.
- ^ Gugino, Sam (December 31, 2005). "Heritage of Taste". Heritage Foods USA. Archived from the original on September 21, 2010. Retrieved May 15, 2015.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ "The Duclair Ducks". The New York Times. November 23, 1879. Retrieved May 15, 2015.