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The Rouen was
developed in France and was admitted to the American Standard in
1874. It is still considered the superior meat bird in Europe, where much
more duck is consumed than in America. In the U.S., Rouens are raised
primarily for the restaurant market. The Rouen is one of the more common
non-commercial ducks in the U.S. Its market seems to be growing since it
produced leaner meat than the
Pekin The Mallard duck is the ancestor of almost all domestic breeds of ducks and clearly that of the Rouen. Though marked with the same color pattern as Mallards, with drakes having green heads, white collars, claret breast and a blue patch on the wing, Rouens are even brighter in color and larger in size than Mallards. Drakes mature at about 8 pounds and ducks at about 7 pounds.
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