Our exclusive Rohan™ duck is naturally-raised on a small farm in New York State without the use of antibiotics. With tender rosy meat and thin skin which crisps up nicely when roasted, Rohan duck can be enjoyed in any recipe that calls for duck.
The D’Artagnan Rohan™ duck is a proprietary hybrid of several duck breeds including the Heritage Mallard and the Pekin, and is raised exclusively for D’Artagnan on a farm in New York State. The duck is named after a family of dukes and princes who lived in the Rouen area of Brittany, France, and made the name, and a native duck, famous. The Rohan duck boasts juicy, tender, rose-colored meat with a mild taste that lends itself to practically every duck recipe.
Never administered antibiotics, hormones, or steroids, the Rohan duck is raised cage-free and fed a diet of corn and soy. The duck is available in two sizes: 5-5 ½ lbs and 5 ½-6 lbs. Because it is air-chilled, that weight is all meat and bone, not water retained during processing. This means that the skin crisps up nicely however it is prepared and the flavor is pure, unadulterated duck.
In keeping with the nose-to-tail philosophy of cooking, the duck is sold with neck and giblets, both of which are handy in making stock and adding rich flavor to sauces.
Rohan duck is available for professional chefs and home cooks alike only at D’Artagnan.
NOTE: It is normal to find some pin feathers or feather shafts on whole ducks. They are easily removed with needle nose pliers, tweezers, or simply your fingers.
"Chef Nate Smith's crispy skinned Rohan duck breast is perfectly balanced by charred Brussels sprouts, saffron infused onions and peppery upland cress. "
"Chef Akhtar Nawab serves our Rohan duck breast with a rich, pumpkin seed mole sauce and arepa dumplings, at his popular New York City restaurant, La Esquina."