Rouen Ducks
the history

 The Mallard duck is the ancestor of almost all domestic breeds of ducks and most clearly that of the Rouen. Though marked with the same color pattern as Mallards, with drakes having green heads, white collars, salmon colored breasts and a blue patch on the wing, Rouens are even brighter in color and larger in size than Mallards.  Rouens were orginally bred in France, and were admitted to the American Poultry Standard of Perfection in 1874.

About them

It is still considered the superior meat bird in Europe, where much more duck is consumed than in America. In the U.S., Rouens are raised primarily for the restaurant market. These ducks are excellent foragers, calm in disposition and unlikely to fly. Drakes mature at about 8 pounds and ducks at about 7 pounds. Laying rate varies; some strains average 100 eggs per year and other over 150.

Status

  The Rouen is one of the more common non-commercial ducks in the U.S. Its market seems to be growing since it produced leaner meat than the Pekin, the standard commercial duck in the U.S. Exhibition Rouens do not have the production qualities that production types do. They are moderate layers of a greenish colored egg.

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