Some breeds of domestic ducks do not have high egg production or are not suitable for fattening for meat. As a rule, they are grown to participate in exhibitions. One of them is Rouen.
In the last century in Northern France taming wild ducks has made it possible to identify a new species of these waterfowl. Subsequently, individuals were selected for the best indicators in order to obtain a meat breed. Their name is due to the nearby city of Rouen.
Over time, they have spread throughout Europe and beyond. In England, the breed has undergone changes as a result of selective selection and crossing. The local variety has a dark color and a heavy body. It was she who got accustomed outside of France. At home, the Rouen ducks retained the originally light color of the plumage.
Characteristic features of the breed.
These birds have a massive trunk, a broad chest and back, which becomes narrower to the tail. Their walk is heavy and unhurried. Given that this breed is the result of the domestication of wild birds, the plumage has a similar coloring. The main color is dark brown.
On both sides of the head, from the beak to the neck, go beige stripes. Chest drake red-brown hue, and the lower part of the body is gray. His head is distinguished by a dark green color. The base of the neck is surrounded by a white strip, the ends of which are not connected from behind. The beak is long and broad, greenish-yellow in color, on the upper part of which there are dark spots. The feathers on the duck’s breast are usually light brown. Its beak is brownish-orange, shorter than the drake’s, also has dark spots on top. Thick, short legs of the bird are widely set. Wings are small, shiny, framed by a white stripe, with brown and gray plumage.
Rouen ducks are a meat breed. Do not expect from laying hens of large egg laying. Yaytsenoskost is quite low. On average, a duck lays 80-90 pieces per year. The weight of one is 80-90. The shell is light green in color.
While cultivating the birds of this variety, emphasis should be placed on the quality of meat. Good hatchability of chicks and a large percentage of survival of young animals makes breeding of Rouen ducks profitable in order to obtain the maximum number of individuals for slaughter. But in this case the hens of them are bad, the instinct of incubation with selective selection was initially suppressed.
Like most beef breeds, Rouen ducks quickly gain weight with good nutrition. The weight of adult drakes reaches 4.5 kg, the mass of females reaches 4 kg. Young animals by 2 months gain about 2 kg.
Advantages and disadvantages of the breed.
Meat has unique taste qualities. It is dark, very juicy, fragrant and tender. In France, to get a special taste, birds are suffocated to prevent the spilling of blood. It is she who gives the meat a “zest” and a delicate aroma. The carcass is cut, separately prepared legs, breast, wings, and the remaining parts squeezed under the press. Squeezed juice with blood is used for the sauce. This method is used for several centuries. The duck cooked in this way is considered a delicacy.
Despite the amazing properties of meat, birds are not bred for sale, because because of the variegated plumage the carcasses are not very attractive. The content of ducks is usually dealt with on small household plots.
Care of the Rouen is not easy and without special knowledge is indispensable. With improper selection of diet, they develop obesity. This negatively affects their fertility. In order to get fertilized eggs, the bird does not have to be fed. This makes the process of growing Rouen ducks complex and time consuming. Therefore, this breed is not widely spread. They are raised mainly for personal purposes in some areas of the country.
Rouen breed of ducks