Rouen ducks are bred around Yvetot and Duclair in Normandy. It is a breed of duck, usually weighing from 4.5- kg (9 lb) with eggs of at least 80g with a greenish shell. They are a cross between a domestic and a mallard. Although they have a long history, the breed was only properly established in 1923.
Filleted roast duck. The breasts are served with a sauce made from the blood and juices which are obtained when the carcass is pressed, red wine and Cognac.
"Wild duck in the style of Chambertin." A medium roasted wild duck coated with sauce Chambertin and garnished with mushrooms and truffles.
"Braised wild duck." Generally braised in stock with lard, juniper berries, aromatic vegetables and peppercorns. Often served with mushroom sauce.
