
Recipe
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15% OFF Orders $100, 20% OFF Orders $175, 25% OFF Orders $250
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.
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Rohan duck is exclusively available at D’Artagnan. Raised without antibiotics or hormones in open barns, our proprietary hybrid includes the Heritage Mallard and Pekin duck breeds. With a flavor reminiscent of a heritage-breed duck from France, the juicy, tender, rose-colored meat and mild taste make the Rohan™ Duck unique. 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
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.
Cooking Methods: Roast, Poach, Smoke
Cooking Tips: Using a fork, prick the skin all over before roasting a whole duck to help the fat render. Add aromatics like shallots, citrus, garlic, and/or herbs to the cavity for flavor. Using a rack or vertical roaster in a shallow roasting pan will allow the skin to crisp nicely. Save the precious rendered fat for another use.
Rohan duck is exclusively available at D’Artagnan. Raised without antibiotics or hormones in open barns, our proprietary hybrid includes the Heritage Mallard and Pekin duck breeds. With a flavor reminiscent of a heritage-breed duck from France, the juicy, tender, rose-colored meat and mild taste make the Rohan™ Duck unique. 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
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.
Cooking Methods: Roast, Poach, Smoke
Cooking Tips: Using a fork, prick the skin all over before roasting a whole duck to help the fat render. Add aromatics like shallots, citrus, garlic, and/or herbs to the cavity for flavor. Using a rack or vertical roaster in a shallow roasting pan will allow the skin to crisp nicely. Save the precious rendered fat for another use.