3450 Canards and Canetons

There are three types of ducks used in cookery: the Nantes, the Rouen and the various kinds of wild duck, the last being used mainly for roasting and for Salmis.

Rouen ducks are also roasted rather than being used as Entrees, the main feature of their preparation being that they should be cooked underdone so that only rarely would they be braised. As is well known, the Rouen duck is not bled like other poultry but is killed by being suffocated.

A Nantes duck which is similar to the Aylesbury, being less plump than a Rouen is usually braised, Poêléed or roasted.