| 词条 | Duclair duck |
| 释义 |
The Duclair duck is a dual purpose duck breed named after the town of Duclair in Normandy. It is a type of Rouen duck and is also described as being similar to the Swedish Blue.[1][1] Official standards were established for the Duclair on November 23, 1923. Duclair ducks are considered excellent for roast duck.[1] It has been described as "tasting like a cross between veal and lamb" by Alain Ducasse and Daniel Boulud, and as "gamy".[2] Physical appearanceMales weigh up to {{convert|6.6|lb|kg}} and females up to {{convert|5.5|lb|kg}}. There are two color varieties; a black and a blue. Both have a single white feather on each wing and a white bib. Eggs have a blue-green shell. Duclair ducks are considered table ready at 8 weeks old.[3][4] References1. ^{{cite web | url=http://www.feathersite.com/Poultry/Ducks/Duclair/BRKDuclair.html | title=Duclair Ducks | publisher=FeatherSite | accessdate=May 15, 2015}} {{duck-stub}}2. ^{{cite web | url=http://www.heritagefoodsusa.com/press/wine_spectator.html | title=Heritage of Taste | publisher=Heritage Foods USA | date=December 31, 2005 | accessdate=May 15, 2015 | author=Gugino, Sam | deadurl=yes | archiveurl=https://web.archive.org/web/20100921225848/http://heritagefoodsusa.com/press/wine_spectator.html | archivedate=September 21, 2010 | df= }} 3. ^1 2 {{cite web | url=http://www.cooksinfo.com/duclair-duck | title=Duclair Ducks | publisher=Cook's Info | accessdate=May 15, 2015}} 4. ^{{cite web | url=https://timesmachine.nytimes.com/timesmachine/1879/11/23/80700841.pdf | title=The Duclair Ducks | publisher=The New York Times | date=November 23, 1879 | accessdate=May 15, 2015}} 1 : Duck breeds originating in France |
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