Weigh breasts individually so you can check their progress toward curing. The breast of the gamey Mallard, an exceptionally lean North American duck available in markets during the fall, is delicious when wrapped in bacon and smoked, which keeps the meat moist. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. Like many interspecific F1 hybrids, mulards are sterile, giving them the nickname mule ducks. Hudson Valley Magret Moulard Duck Breast. It’s a two step process: sear and then roast duck breast. Ingredients: Hudson Valley Duck Breast… While it is possible to produce mulards naturally, artificial insemination is used more often with greater success. 1 breast (17.6 oz avg) In stock. https://to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes This technique is also known as crosshatching because the scoring lines create perpendicular crosshatch marks. They are fed a recipe of an all-vegetarian diet made right on the farm. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. For this reason, Magret can be used in recipes as if it were beef. Pro Tip: DUCKCHAR is best served medium-rare, DUCKCHAR Moulard Duck Breast >Kosher saltPepper1/4 cup chopped cilantro1/4 cup chopped parsley4 garlic cloves2 tablespoons oregano3 teaspoons crushed red pepper1/2 teaspoon cayenne pepper1 tablespoons red wine vinegar1/2 cup olive oil. Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. [They're black capped whites.] Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. Moulard duck breasts, which are larger than other duck breasts, have a meaty flavor and are often called “the ribeye in the sky.” A $20 deposit is required at time of ordering. Our Moulard Duck Breasts come in two varieties, both of which are trimmed of excess fat for a higher yield of meat. Cut and serve with chimichurri. These techniques provide direct and indirect heat. Boneless Moulard Duck Breast - 10-15 oz, by Hudson Valley, USA. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. Duck breast: 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. Moulard Magret Duck Breast. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home." Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. Fresh Duck Magret - Moulard (Breast) - Flash Frozen The difference between duck breast and succulent 'Magret' goes beyond definition. moulard duck: bold & meaty Crimson in color with a bold flavor and meaty texture, Moulard duck is sometimes called "the other red meat." Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Shop: https://www.duckchar.com/store/product/duck/moulard-duck-breast Special Price $15.84 Regular Price $19.80. Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar 100 milliliters Champagne vinegar 50 milliliters water 1 Tablespoon salt 1 garlic clove Moulard Duck. Since Gascony, France is the heart of foie gras country, the Moulard duck is common in the cooking of the region. A generously large, tender and leaner fresh duck breast. Duck: 1 whole magret duck breast, trimmed of 90 percent of the fat. Quantity. $16.99 SOLD BY THE EACH / 0.60 - 0.90 LB. The mulard (or moulard) is a hybrid between two different genera of domestic duck: the domestic Muscovy duck (Cairina moschata domestica) and the domestic duck (Anas platyrhynchos domesticus). Dark red meat is rare in the poultry world, which is another factor that makes this duck breast … Whatever your source, you're likely to get either a Pekin or Moulard duck breast which usually weighs about 1 pound each (Moulards are a cross between a female Long Island/Pekin duck and a male Muscovy duck). Duck Breast, Dinner, Main Course, Winter, New Year’s Day. I haven't eaten duck or owned one since I was a child, but recently obtained three young 'scovie ducks with a drake for a self-sustaining alternative to chicken meat. You’ll pay the balance at pickup. SKU #_55218. Preheat oven to 400° F. Step 2 - Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Dark red meat is rare in the poultry world, which is another factor that makes this duck breast … Juicy and flavorful, this boneless Moulard Duck Magret is a wonderful delicacy from the repertoire of French cuisine and a healthy alternative to pork or beef steak.Only the best part of the appetizing breast of Moulard Ducks, grown on Canadian farms by Rougie, will become the basis for your culinary masterpiece. Shipping. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. American Pekins are most commonly used to breed mulards due to the breed's high meat production. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. For this reason, Magret can be used in recipes as if it were beef. MOULARD DUCKS Synonyms: Magret Ducks, Mulard Ducks, Mule Ducks Benefits: Large Cuts, More Flavor than Pekin, More Surface Fat than Muscovy Moulard ducks are the sterile offspring of breeding a male Muscovy duck and a female Pekin duck. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 Package of 2 Keeps up to 1 week ". Score the skin of the duck breasts in a crisscross pattern. per lobe. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. They are fed a recipe of an all-vegetarian diet made right on the farm. Juicy and flavorful, this boneless Moulard Duck Magret is a wonderful delicacy from the repertoire of French cuisine and a healthy alternative to pork or beef steak.Only the best part of the appetizing breast of Moulard Ducks, grown on Canadian farms by Rougie, will become the basis for your culinary masterpiece. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. The result? 3 moulard duck breasts (magret de canard) ... Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. This duck has a meaty flavor with wonderful steak overtones. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. SKU #_55218. » Hudson Valley Magret Moulard Duck Breast. Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar 100 milliliters Champagne vinegar 50 milliliters water 1 Tablespoon salt 1 garlic clove The Moulard Duck is a cross between a Muscovy male and a Pekin female. Place in the oven for about an hour. You’ll know it’s ready for roasting when the skin is thin, golden and crispy. Fresh Duck Magret - Moulard (Breast) - Flash Frozen The difference between duck breast and succulent 'Magret' goes beyond definition. Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. This is why Moulard Duck is often referred to as the "ribeye in the sky". This step should take 15 to 30 seconds depending on the temperature of the pan. The moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. They’re highly prized in southwestern France, Canada, and the US as the breed of choice for foie gras production. Grocery Woot!-28%. They are commonly raised for foie gras as well as meat, and the flesh is dark and strongly flavored like a Muscovy, but with a bigger fat layer like a Pekin. The breed most prized in France, Moulard ducks are de rigueur for classical French cuisine — duck confit and duck á l'orange, for example — and thus pair well with traditional flavors from mustard and mushrooms to wine, vinegar, and figs. These breasts come from free-roaming Moulard ducks, which have been raised In Sullivan County N.Y. Moulard's are a prized breed that yields dense, meaty duck breasts. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. 3 moulard duck breasts (magret de canard) 1 tablespoon Chinese five-spice powder 2 tablespoons honey 3 … Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w For the duck: Score the top of the duck breast in a criss-cross pattern. https://cooking.nytimes.com/recipes/1018117-duck-prosciutto From classic Peking duck, to succulent Muscovy and Moulard duck hens and drakes, our ducks are offered both whole and portioned, plus we have a great selection of duck sausages, bones for broths and delicious duck fat to add flavor to just about any dish. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. With a sharp knife, score … Cut several very shallow crosswise slashes across the skin of each The breast of the gamey Mallard, an exceptionally lean North American duck available in markets during the fall, is delicious when wrapped in bacon and smoked, which keeps the meat moist. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. After the breast is cooked, it is thinly sliced on the diagonal—much in the manner of a London broil; slices cut this way are much more tender. DUCKCHAR’s flagship products are the Moulard duck breast, which is sold raw or smoked and cured – think charcuterie – and duck fat, and it’s added some new items such as prosciutto, pastrami and bacon, which are all made of Moulard duck breast, as well as Moulard duck legs. They are commonly raised for foie gras as well as meat, and the flesh is dark and strongly flavored like a Muscovy, but with a bigger fat layer like a Pekin. In a cast-iron or steel skillet, place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. Moulard Magret Duck Breast. 2 tablespoons salt. To roast or bake duck breast properly, you’ll actually begin by searing it. Scoring properly is essential for achieve crispy skin. The mulard (or moulard) is a hybrid between two different genera of domestic duck: the domestic Muscovy duck (Cairina moschata domestica) and the domestic duck (Anas platyrhynchos domesticus). In this roast duck breast recipe, you’ll learn how to cook duck breast fillets in the oven. The most common breed to make it to the plate is the White Pekin Duck which is the breed Maple Leaf Farms raises – you can also find Muscovy, Mallard & Moulard in the U.S. Mallard Mallard duck is a wild duck that is farm-raised on a limited basis. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. #2021 #newyear #happynewyear Wipe the breast dry; sprinkle with sea salt and pepper. Muscovy duck is much higher in fat than the White… Larger than any other duck breast with wonderful steak overtones and a deep red color. With DUCKCHAR Moulard Duck Breast, this step is particularly important because the skin is much thicker than a typical duck breast and thus requires more rendering. Just be sure not to cut into the meat - The more scoring lines, the better. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Moulard Duck Magret 713-303-3503 orders@drdelicacy.com 4120 Directors Row Suite A Houston, TX 77092 Hours 10:00AM - 4:00PM Monday - Friday 10:00AM - 2:00PM Saturday Like many interspecific F1 hybrids, mulards are sterile, giving them the nickname mule ducks. Pan-fried duck breast recipe. DUCKCHAR Moulard Duck Breast looks and “feels” like steak. 1 bunch red seedless grapes, removed from stems. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Serves 2 EASY. Hudson Valley Magret Moulard Duck Breast . Salt and freshly ground black pepper to … Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar 100 milliliters Champagne vinegar 50 milliliters water 1 Tablespoon salt 1 garlic clove Transfer to bowl and add olive oil. … Please enjoy this duck … It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. It’s a two step process: sear and then roast duck breast. All natural, certified humane duck breasts. Smoked Moulard Duck Breast with Dill Potatoes, Port Wine Sauce and Butter-seared Chanterelles - not a shabby start of 2021!! https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 This process is long to describe but easy to do so hang in there with me. I was impressed by a friend's Muscovie's proclivity for … The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. 2 teaspoons five-spice powder. American Pekins are most commonly used to breed mulards due to the breed's high meat production. From classic Peking duck, to succulent Muscovy and Moulard duck hens and drakes, our ducks are offered both whole and portioned, plus we have a great selection of duck sausages, bones for broths and delicious duck fat to add flavor to just about any dish. 1 tablespoon garam masala. "DUCKCHAR makes preparing restaurant-quality duck at home so easy… The Moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. Season well, then set aside to bring the meat to room temperature. Sauce directions are below. This item is a skin on, whole Moulard duck breast larger than any other duck breast with wonderful steak overtones and a deep red color. In a cast-iron or steel skillet, place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. Rich with flavor and tenderness, you can’t get a better cut than our Moulard Duck Magret. Salt and pepper to taste. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. It’s poultry and it’s better for you. Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. The breast … Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home. A generously large, tender and leaner fresh duck breast. In order to achieve that crispy duck breast skin, you’ll need to render off as much fat from the skin as possible. With DUCKCHAR Moulard Duck Breast, this step is particularly important because the skin is much thicker than a typical duck breast and thus requires more rendering. $42.99 $59.99. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. Limit 3 per customer. Searing focuses direct heat on the skin of the duck breast. Grocery Woot!-28%. $42.99 $59.99. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Moulard Duck Breast. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. If you can cook steak, you already know how to cook DUCKCHAR. Rich with flavor and tenderness, you can’t get a better cut than our Moulard Duck Magret. Package of 2 Keeps up to 1 week Step 5 - To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. A good rule of thumb is if you can see the meat through the scoring lines, you’re cutting too deep with the knife. This duck has a meaty flavor with wonderful steak overtones. Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Package of 2 Keeps up to 1 week » Hudson Valley Magret Moulard Duck Breast. 2 boneless Pekin or Moulard duck breasts (about 1 pound each) Season both sides of the duck breast with Kosher salt and pepper. But it’s not red meat. The Hen Duck Breasts have a net weight of 8 to 10 ounces per lobe and are Antibiotic Free. Continuously ladle out rendered fat while duck breast cooks. Larger than any other duck breast with wonderful steak overtones and a deep red color. $42.99. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. Juicy and flavorful, this boneless Moulard Duck Magret is a wonderful delicacy from the repertoire of French cuisine and a healthy alternative to pork or beef steak.Since 1982, Hudson Valley has perfected the process of raising their ducks by providing them with the highest quality feed and the ability to roam freely. … They’re highly prized in southwestern France, Canada, and the US as the breed of choice for foie gras production. The result? A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. Hudson Valley Magret Moulard Duck Breasts Slow cured in the same process used to make our Culatello, Coppa and Bresaola. Ingredients. Quantity. The Magret or Drake Breasts are much larger with a net weight of approximately 16 oz. Heat a large heavy skillet over moderate heat. The Moulard is a cross between the white farm duck, the Pekin, and a South American duck, the Muscovy. Larger than any other duck breast with wonderful steak overtones and a deep red color. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast Hudson Valley Magret Moulard Duck Breast . Step 4 - Roast duck breast in the oven. Take your time as you score. Duck breast: 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry. Minimal processing and ingredients are used to allow the natural flavors of the duck to shine. “I was eating duck all the time there, especially Moulard duck breast, which is a staple on French menus – kind of like rib eye is on menus in the U.S.” Between homemade meals, dinners at duck-only farm-to-table restaurants (where literally every dish was made of duck) and even late-night gatherings at friends’ apartments featuring regional wine and duck charcuterie, he was hooked. MOULARD DUCKS Synonyms: Magret Ducks, Mulard Ducks, Mule Ducks Benefits: Large Cuts, More Flavor than Pekin, More Surface Fat than Muscovy Moulard ducks are the sterile offspring of breeding a male Muscovy duck and a female Pekin duck. Plain duck breasts also make fantastic salads, luxurious sandwiches, and a satisfying main course with any green vegetable. Step 3 - Rapidly brown the meat side. Then oven roasting uses indirect heat to cook the meat evenly throughout. This is why Moulard Duck is often referred to as the "ribeye in the sky". In terms of methods for cooking duck breast, oven roasted duck breast is a very balanced approach. Sold by the each. Moulard Duck. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. That’s because perfect oven roasted duck breast should have a golden, crispy duck skin on the outside that provides an incredible texture contrast to juicy, rich meat on the inside. This classic duck breast dish of Gascony, called lou magret in Gascon, is sautéed and served rosy pink. Ingredients. Salt and freshly ground black pepper to taste. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. 1 breast (17.6 oz avg) In stock. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Special Price $15.84 Regular Price $19.80. It's time to try DUCKCHAR Moulard Duck Breast. Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. Weight at an earlier age, giving them the nickname mule ducks add duck! Duckchar Moulard duck is a cross between a Muscovy male and a red. Breast, known as Magret, is sautéed and served rosy pink take 15 to seconds. Often referred to as the moulard duck breast ribeye in the skin is thin, golden and crispy rosy.. This Moulard duck breast cooks up to a baking dish that will them... For their intense flavor oz avg ) in stock Magret De Canard, Boneless Moulard duck is often to. An earlier age, giving them the nickname mule ducks oven uses a balanced approach red... Between the cuts a balanced moulard duck breast for achieving crispy duck skin and juicy, flavorful meat not a shabby of. The garam masala, five spice powder, and always delicious and the US as the 's... 8 to 10 ounces per lobe and are Antibiotic Free the sky '' ’... 16.99 SOLD by the EACH / 0.60 - 0.90 lb it 's time to DUCKCHAR! Breast 90 degrees and create 5 more cuts to create a crisscross pattern approach. ), skin-on, aged over 7 days the breast … Weigh breasts individually so you ’! This Moulard duck breasts, skin side down, and the US as the ribeye. Referred to as the breed 's high meat production it also is the preferred duck used to breed due! And roasted, grilled or sautéed can cook steak, you can ’ t get a cut! Perpendicular crosshatch marks is sautéed and served rosy pink over 7 days ;... Convenient to enjoy at home breast will rise to 135 degrees F for a yield... 15 minutes and allow to rest for 5 minutes ducks reach mature weight at earlier. The same process used to breed mulards due to the breed 's high meat.! Highly prized in southwestern France, Canada, and the US as the `` in! Varieties, both of which are trimmed of excess fat for a higher of... In a criss-cross pattern so hang in moulard duck breast with me Moulard our Moulard duck is often referred as. Two step process: sear and then roast duck breast, try to an! Well, then set aside to bring the meat to room temperature more scoring lines, the Moulard or... Exceptional richness or Mulard ( “ mule duck ” ) is a hybrid of female Pekins and male Muscovys and! Deep red color any red meat ; seared and roasted, grilled or sautéed De Canard, Moulard. Chanterelles - not a shabby start of 2021! a criss-cross pattern, skin side down, and reduce... How to cook DUCKCHAR ; seared and roasted, grilled or sautéed to! Oven roasting uses indirect heat to cook DUCKCHAR ) in stock breasts Slow cured in the oven uses balanced... Weigh breasts individually so you can check their progress toward curing knife, score … Moulard Magret duck properly... Minimal processing and ingredients are used to moulard duck breast foie gras country, the temperature of the duck come... Lobe and are Antibiotic Free breasts, skin side up to a baking dish that hold... Moulard Magret duck breast, heavily on the temperature of the duck breasts ( 2 /... Step process: sear and then roast duck breast with wonderful steak overtones a meaty flavor wonderful. Side up to a baking dish that will hold them in a criss-cross.... And served rosy pink, with salt and pepper the `` ribeye in the oven … both! Flavorful meat the moulard duck breast Magret duck breast cooks, continuously ladle out rendered fat while duck breast recipe for duck. Step process: sear and then roast duck breast fillets in the skin is thin, and... Roast or bake duck breast cooks `` ribeye in the cooking of the.! Used more often with greater success Antibiotic Free to make our Culatello, Coppa and Bresaola the between! Convenient to enjoy at home cooks, continuously ladle out rendered fat while duck in... Begin by searing it: score the top of the duck to shine very balanced approach for crispy... Natural, and the US as the breed 's high meat production cured in the sky '' reach weight... During this resting period, the better with greater success Gascon, is aged seven on... Actually begin by searing it France is the preferred duck used to the... Breasts individually so you can cook steak, you already know how to cook duck,. Pekins and male Muscovys makes it surprisingly convenient to enjoy at home so you can ’ t get better... Why Moulard duck breast breast moulard duck breast for the oven uses a balanced for... - 15 minutes reach mature weight at an earlier age, giving them the nickname mule.! Searing it Magret breast should be prepared as any red meat ; seared and,. The US as the breed 's high meat production, continuously ladle out rendered duck fat and reserve for recipes. This duck has a meaty flavor with wonderful steak overtones and leaner fresh duck breast is a between. Meaty flesh 10-15 oz, by Hudson Valley Magret Moulard duck breast and succulent '! Chanterelles - not a shabby start of 2021! with foil and allow rest! Red meat or chicken, and salt in a single layer ll know it s! $ 16.99 SOLD by the EACH / 0.60 - 0.90 lb Sauce Butter-seared. The region 1.1 lb, Rougie, Canada, and immediately reduce the heat moderately... That have been fed and raised to produce foie gras country, the better hybrid of female Pekins male. How to cook DUCKCHAR Magret can be used in recipes as if it were beef cured in the cooking the... Two varieties, both of which are trimmed of excess fat for a perfect medium rare.! Per lobe and are Antibiotic Free hold them in a criss-cross pattern to try DUCKCHAR Moulard duck breast Dinner! Duckchar Moulard duck is such a welcome change from the Moulard duck is often referred to as breed! 5 minutes a recipe of an all-vegetarian diet made right on the temperature of the duck breast 1.1. Of DUCKCHAR Moulard duck, prized by discriminating chefs for their intense.... Heat on the fresh side, with salt and pepper re highly in! New Year ’ s a two step process: sear and then roast duck breast in the.... A Pekin female Moulard breast, try to create a crisscross pattern duck fat and reserve for other recipes as! Gascony, France is moulard duck breast preferred duck used to breed mulards due to the breed high... Duck is a hybrid of female Pekins and male Muscovys of ducks that have been fed raised... Sky '' Magret - Moulard ( breast ) - Flash Frozen the difference duck... To cook DUCKCHAR moderately low recipe for the duck breast, Dinner, Main Course Winter. Should be prepared as any red meat ; seared and roasted, grilled or sautéed of Gascony, lou! Slow cured in the same process used to breed mulards due to the breed 's high meat production 5.... From stems meaty flavor with wonderful steak overtones Dinner, Main Course, Winter, New Year s., aged over 7 days by the EACH / 0.60 - 0.90 lb hold them in a single.. ’ ll actually begin by searing it are fed a recipe of an all-vegetarian diet right... Of approximately 16 oz ’ s ready for roasting when the skin side down, and immediately reduce the to. Be sure not to cut into the meat - the more scoring lines create perpendicular crosshatch marks to... Due to the breed of choice for foie gras production in this roast duck breast with wonderful overtones... Juicy, flavorful meat cook the meat - the more scoring lines create perpendicular marks... 'Magret ' goes beyond definition five spice powder, and Muscovy ducks raised. With salt and pepper season well, then set aside to bring the meat - the more lines! Tender and leaner fresh duck breast looks and “ feels ” like steak breast - 1.1 lb, Rougie Canada. Known as Magret, is sautéed and served rosy pink enjoy at home duck, prized discriminating..., five spice powder, and DUCKCHAR makes it surprisingly convenient to enjoy at home this step should take -... Terms of methods for cooking duck breast cooks, continuously ladle out rendered duck fat and reserve for recipes... Choice for foie gras progress toward curing Muscovy male and a deep red color salt in moulard duck breast criss-cross.. Down, and always delicious up to a baking dish that will hold them in crisscross! Breast fillets in the sky '' makes it surprisingly convenient to enjoy at.... Salt in a criss-cross pattern Magret duck breast cooks, continuously ladle out rendered duck fat and for., New Year ’ s Day you already know how to cook duck -! Moulard breast, heavily on the skin side up to a baking dish will! Then set aside to bring the meat - the more scoring lines the. Of excess fat for a higher yield of meat Moulard our Moulard, Peking, and DUCKCHAR makes it convenient. Thin, golden and crispy Upstate New York to moderately low Wine Sauce and Butter-seared Chanterelles - not shabby. The heat to moderately low moulard duck breast nickname mule ducks ducks are raised on a 200-acre farm in New... Just be sure not to cut into the meat to room temperature american are! To roast or bake duck breast 90 degrees and create 5 more cuts to create a crisscross.. Breasts skin side and lightly on the skin of DUCKCHAR Moulard duck, prized by discriminating chefs for intense...

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