Poultry

Rouen

A tier

Rouen is a large French domestic duck that keeps mallard colouring—iridescent green head on drakes, mottled brown on ducks—while gaining farm weight for the table. Famous in Normandy cookery, it yields rich meat for rouennaise sauces, roasting, and classic pressed-duck theatre when birds are top quality. Cook breast medium-rare and finish legs separately; blood-enriched sauces are traditional in haute cuisine versions. The flavour is deeper than white Pekin, closer to a farmed echo of wild mallard with more fat. A chef’s duck when authenticity of French breed matters.

Also known as: Canard de Rouen, Rouen