Fact sheet
The Mallard (anas platyrhynchos, a palmiped of the anseriform order, anatidae family) is the most common wild duck today. In France, there are 275 800 wintering individuals and 45 000 sedentary nesting couples. The Mallard is both a migratory wild duck (although increasingly sedentary) and a domestic duck, 1.4 million of which are raised in captivity and then released every year for cynegetic purposes. Spread throughout the country, in winter they tend to congregate in certain regions (notably the Camargue, near the Rhine in Alsace and in regions with bays, ponds and estuaries). The populations are especially present in the north on a Bordeaux-Lyon line, especially in the north of a large portion of the country.
Eclectic and opportunistic in the choice of its habitat, this omnivore lives in humid surroundings that offer security and food (seeds, worms, insects, frogs, etc.). In winter and spring, the males sport their superb nuptial plumage: yellow beak, bright green neck decked with a thin white collar, grey coat, mauve-brown chest and orange-red feet. The females are more discrete, with a light brown plumage speckled with darker brown. For culinary purposes, the Mallard has many assets, such as a firm, tender red meat, a relatively pronounced taste with wild aromas and autumn fragrances.
Capture and consumption
The Mallard is the only wild duck marketable in France, covering about 60% of the annual duck hunting intake, which represents about 1.5 million fowl culled. As the sixth most hunted species, it is found on stalls from end August to end January. With a weight ranging from 1.1 kg to 1.6 kg,
the Mallard is the heaviest of French wild duck. Its meat demands careful cooking and it is served rare to medium to preserve the flavour. Stewed, roasted, stuffed, in preserves or terrines, it goes well with many vegetables (mushrooms, potatoes, figs, grapes, etc.). (sources: ONCFS, FNC, SNC)
At Rungis Market
“In season, we sell between 800 and1 000 pieces of wild duck every week,” explains Mr Bruno Courillon, CEO of Eurovolailles. “These sales represent a small part of our turnover. The Mallard marks the first opening of the hunting season and it is reserved for a targeted clientele, namely traditional high-quality butchers (and poultry retailers). Real fans are delighted by its strong taste.
Séverine Littière
