Meat · Breed · Short entry
Rouen
A large, mallard-coloured table duck that descends from French farm ducks and was enlarged by English breeders after about 1800. It matures slowly, in six to eight months, which makes it impractical for commercial meat production. Its abundant, mild-flavoured flesh makes it a fine roasting duck.
A French duck remade in England
Quoting the duck breeder Dave Holderread, The Livestock Conservancy says French farmers several hundred years ago raised ducks resembling large mallards. Around 1800 these reached England, where they were called "Rhone", "Rohan", "Roan" and finally "Rouen". English breeders doubled their size, gave them a thickset boat shape and improved their colour. D. W. Lincoln of Worcester took Rouens to the United States in 1850, and the American Poultry Association included the breed in its standard in 1874.
How it connects
Breed
- similar Aylesbury
