Duclair | |
|---|---|
 The Seine riverside at Duclair | |
 Coat of arms | |
 Location of Duclair | |
  Duclair  Duclair | |
| Coordinates:49°29′08″N0°52′34″E / 49.4856°N 0.8761°E /49.4856; 0.8761 | |
| Country | France |
| Region | Normandy |
| Department | Seine-Maritime |
| Arrondissement | Rouen |
| Canton | Barentin |
| Intercommunality | Métropole Rouen Normandie |
| Government | |
| • Mayor(2020–2026) | Jean Delalandre[1] |
Area 1 | 10.02 km2 (3.87 sq mi) |
| Population (2023)[2] | 3,996 |
| • Density | 398.8/km2 (1,033/sq mi) |
| Time zone | UTC+01:00 (CET) |
| • Summer (DST) | UTC+02:00 (CEST) |
| INSEE/Postal code | 76222 /76480 |
| Elevation | 1–122 m (3.3–400.3 ft) (avg. 10 m or 33 ft) |
| 1 French Land Register data, which excludes lakes, ponds, glaciers > 1 km2 (0.386 sq mi or 247 acres) and river estuaries. | |
Duclair (French pronunciation:[dyklɛʁ]) is acommune in theSeine-Maritimedepartment in theNormandyregion in northernFrance.[3] TheDuclair duck is named after the town, of whichpressed duck (canard à la presse) is invented.
Duclair is afarming andlight industrial town situated some 11 miles (18 km) west of the centre ofRouen at the junction of the D43, D5 and the D982 roads. The riverAustreberthe joins theSeine at Duclair.[4] There is a ferry toBerville-sur-Seine on the south bank of the Seine.
| The arms of Duclair areblazoned : Per fess 1: per pale I: Azure, a duck volant contourny both wings pointing down argent; II: Or, an apple tree fructed proper on a base vert; 2: Azure, 3 fish contourny argent. |
| Year | Pop. | ±% p.a. |
|---|---|---|
| 1968 | 2,705 | — |
| 1975 | 2,975 | +1.37% |
| 1982 | 3,487 | +2.29% |
| 1990 | 3,822 | +1.15% |
| 1999 | 4,163 | +0.95% |
| 2007 | 4,094 | −0.21% |
| 2012 | 4,094 | +0.00% |
| 2017 | 4,198 | +0.50% |
| Source: INSEE[5] | ||
Duclair is known for its duck, which evolved from acrossbreeding of domestic and migratory wild ducks. Beginning in the 17th century, these ducks would be hunted for their tender and tasty flesh. As farmers would protect their ducks from the rainy and windy weather ofNormandy, sometimes these ducks wouldsuffocate to death. In the late 19th century, an innkeeper named Henri "Père" Denise realized that suffocated ducks with intact blood make for more tender meat, and began purchasing suffocated ducks at discounted prices. He is credited with the invention of a new dish called pressed duck (canard à la presse), which involves serving the duck in its own blood. Since then, this has been the specialty dish of the commune, albeit an elaborate and macabre one.[6]
Media related toDuclair at Wikimedia Commons| International | |
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