Duck à la rouennaiseDuck à la rouennaise
©Duck à la rouennaise

Duck à la rouennaise

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A speciality of the Seine Valley, duck à la rouennaise is the “dish” that cannot be missed during your stay. Inspired by the famous recipe of Father Denise, a former innkeeper of Duclair, your duckling will be entirely prepared in front of you by the chef.

The order

Canardiers

This association was created in 1986, its objective is to maintain the culinary traditions of Rouen and one of the jewels of its gastronomy: the duck in blood.

Two categories of members make up the order:Maitres Canardiers and Gentilshmes or Dames Canardiers.

The first are professionals serving duckling à la rouennaise or duck in blood in their establishment. The Order confers on their work all the guarantees of a perfectly mastered tradition.

The second are gourmets who appreciate the recipe and share the objectives of the Order. In addition, belonging to either of these two categories, are addedHonorary Canardiers.

The mayor of Rouen is by right Grand Honorary Canardier.

Duck à la rouennaiseDuck à la rouennaise
©Duck à la rouennaise
Duck à la rouennaiseDuck à la rouennaise
©Duck à la rouennaise|JFLANGE
Duck à la rouennaiseDuck à la rouennaise
©Duck à la rouennaise
    Duck à la rouennaiseDuck à la rouennaise
    ©Duck à la rouennaise

    Duck à la rouennaise,

    an authentic Norman recipe

    Ingredients to make this specialty from the Capital of Normandy (for 2 people)

    • 1 2kg Rouen duckling smothered and not bled.
    • 1 bottle of red Beaune.
    • 50cl of veal stock.
    • half a lemon.
    • 20g of butter.
    • 1 glass of Port.
    • 1 glass of Cognac
    • 20g chopped shallots
    • four spices, thyme, bay leaf, salt, ground pepper

    After being mustarded, roasted and grilled, the duck’s fillets, legs and fins will be lifted to extract the essential juices from the carcass using a silver duck press.

    Sauced with its “Rouennaise”sauce (a sauce base made from Bordeaux wine and shallots) and then flambéed, your duckling will be served with a celery flan and a caramelized baked apple.

    More commonly called “blood duck“, the particularity of this recipe is the pinkish cooking of the duckling.

    A local specialty not to be missed for a successful stay in Rouen! To taste it, go to one of these restaurants:Le Café Victor, Les Capucines, La Couronne or Le Restaurant Le Parc.

    Good appetite!

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