Inspired by the variety of duck breeds available in France, we developed a proprietary hybrid of several breeds including the Heritage Mallard and Pekin. We call it the Rohan™ duck, and it's raised exclusively for us.
With a unique taste reminiscent of a heritage-breed duck from France, the juicy, tender, rose-colored meat and mild taste make the Rohan™ adaptable to practically every duck recipe.
And because it is air-chilled, you get only 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.
Did we mention that the Rohan duck is available for professional chefs and home cooks alike only at D’Artagnan?
Just the facts
- D’Artagnan exclusive
- Unique heritage crossbreed
- Raised to D'Artagnan's exacting standards
- Vegetarian diet includes corn and soy
- No antibiotics, no hormones - ever
- Cage free
- Air-chilled; no added water
- Sold in an uncooked state
- Sold in two sizes: 5-5½ lbs and 5½-6 lbs
- Neck attached and giblets included
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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.
D’Artagnan is dedicated to finding farmers that share our vision of a more humane and sustainable way of rearing livestock. We look at scale and sustainability; working only with those farms that respect nature and focus on the best animal welfare practices.
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 us on a farm in New York State.
With a flavor reminiscent of the Rouen duck, our duckling is named after the Rohan family of dukes and princes who lived in Brittany.
Like our other ducks, the Rohans are raised cage-free, and are never administered antibiotics, hormones, or steroids. Living in open barns with plenty of space and sunlight, the ducks eat a vegetarian diet of corn, soy and fresh, clean water.
The ducks are hand-processed on the farm in a USDA-inspected plant. A superior air-chilling process means that the ducks do not retain water, which can affect texture, taste and weight.