Duclair duck

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. Official standards were established for the Duclair on November 23, 1923.
Duclair ducks are considered excellent for roast duck. It has been described as "tasting like a cross between veal and lamb" by Alain Ducasse and Daniel Boulud, and as "gamy".
Physical appearance.
Males weigh up to and females up to . 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.