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
- ^ 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.
- ^ "The Duclair Ducks" (PDF). The New York Times. November 23, 1879. Retrieved May 15, 2015.