Also known as duck with blood (canard au sang), Rouen-style duckling (caneton à la rouennaise) is a young bird served in a blood sauce. Once it has been suffocated (but not bled, in order to keep the blood), the duckling is roasted in the oven. The fillets and thighs are then removed and the carcass pressed to extract the blood. The blood is then used to make the sauce, with the duckling's liver made into a purée, and shallots simmered in red wine and butter. It's generally all served with a celery flan and an oven-baked caramelised apple for a delicious sweet and savoury combination.
The name duck with blood comes from the specific way of cooking the duck, whose meat must remain pink and slightly undercooked.