Female duck

Small sponge cakes with fluted edges local to Bordelaise.

Little bustard

A male duckling. This is also the way duckling appears on a menu. It also means served in a napkin (of potato or rice).

Served in a napkin, for example, jacket potato or rice. It is also a male duckling.

Breast of roasted duckling served with sauce bigarade and orange slices.

Duckling stewed with bacon and then served on slices of fried bread and garnished with slices of apple or redcurrant jelly.

Breasts of roast, pressed Rouen duck served with a sauce made from the blood and juices which are obtained when the carcass is pressed, red wine and sometimes flambéed with cognac.

Rouen duckling weighing from 2.25-2.7 kg (5-6 lb), smothered and plucked while it is still warm, stuffed with its liver, lightly roasted, the carcass pressed for blood to thicken the sauce. Always roasted rare.

Duckling stuffed and roasted, served a sauce of onions and tomatoes.