Duckling cooked in pig’s bladder with walnuts in Touraine.

A very common breed of duck, predominantly bred in the Vendée around Challons. It is characterised by its small size and plumpness, and mildly flavoured flesh.

Rouen duck. Bred around Yvetot and Duclair in Normandy, this 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.

A Rouen duckling weighing from 2.25-2.7 kg (5-6 lb), smothered and plucked while it is still warm and then pressed.

Boned duckling stuffed with pork, poached in marc or wine, cooled and served in aspic in Touraine.

A version of caneton à la rouennaise, i.e. duckling in the style of Rouen.

A can in which beer or lemonade is served. It also means a female duckling.

A female duckling. This is also a vessel for beer or lemonade.

A boat or diamond-shaped marzipan sweet from southern France. They are made of approximately 40% almonds and 60% crystallised fruits (US: candied fruits).

Cranberry. They are often made into jelly.