This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. Our Moulard Duck Breasts come in two varieties, both of which are trimmed of excess fat for a higher yield of meat. 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. 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. The result? This technique is also known as crosshatching because the scoring lines create perpendicular crosshatch marks. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. $16.99 SOLD BY THE EACH / 0.60 - 0.90 LB. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 The breast … Ingredients: Hudson Valley Duck Breast… I was impressed by a friend's Muscovie's proclivity for … per lobe. The result? Fresh Duck Magret - Moulard (Breast) - Flash Frozen The difference between duck breast and succulent 'Magret' goes beyond definition. You’ll pay the balance at pickup. Shop: https://www.duckchar.com/store/product/duck/moulard-duck-breast 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. 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. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. 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. Serves 2 EASY. 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. Larger than any other duck breast with wonderful steak overtones and a deep red color. Dark red meat is rare in the poultry world, which is another factor that makes this duck breast … Special Price $15.84 Regular Price $19.80. 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. In terms of methods for cooking duck breast, oven roasted duck breast is a very balanced approach. To roast or bake duck breast properly, you’ll actually begin by searing it. For this reason, Magret can be used in recipes as if it were beef. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home." Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. 1 breast (17.6 oz avg) In stock. 1 breast (17.6 oz avg) In stock. 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. Cut several very shallow crosswise slashes across the skin of each This is why Moulard Duck is often referred to as the "ribeye in the sky". Heat a large heavy skillet over moderate heat. SKU #_55218. Fresh Duck Magret - Moulard (Breast) - Flash Frozen The difference between duck breast and succulent 'Magret' goes beyond definition. 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). 3 moulard duck breasts (magret de canard) 1 tablespoon Chinese five-spice powder 2 tablespoons honey 3 … You’ll know it’s ready for roasting when the skin is thin, golden and crispy. Salt and freshly ground black pepper to taste. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. The moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. 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). 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. Boneless Moulard Duck Breast - 10-15 oz, by Hudson Valley, USA. It’s a two step process: sear and then roast duck breast. Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. This step should take 15 to 30 seconds depending on the temperature of the pan. 2 tablespoons salt. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. Ingredients. Please enjoy this duck … Salt and pepper to taste. 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. A generously large, tender and leaner fresh duck breast. With a sharp knife, score … 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. Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. 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. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. A generously large, tender and leaner fresh duck breast. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Duck breast: 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry. #2021 #newyear #happynewyear This classic duck breast dish of Gascony, called lou magret in Gascon, is sautéed and served rosy pink. … moulard duck: bold & meaty Crimson in color with a bold flavor and meaty texture, Moulard duck is sometimes called "the other red meat." Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. Since Gascony, France is the heart of foie gras country, the Moulard duck is common in the cooking of the region. Duck: 1 whole magret duck breast, trimmed of 90 percent of the fat. … Hudson Valley Magret Moulard Duck Breast. Larger than any other duck breast with wonderful steak overtones and a deep red color. 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. It’s a two step process: sear and then roast duck breast. Quantity. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Take your time as you score. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. Rich with flavor and tenderness, you can’t get a better cut than our Moulard Duck Magret. Limit 3 per customer. 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. "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. In this roast duck breast recipe, you’ll learn how to cook duck breast fillets in the oven. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. $42.99 $59.99. The Moulard is a cross between the white farm duck, the Pekin, and a South American duck, the Muscovy. Step 5 - To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor. Sauce directions are below. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. This is why Moulard Duck is often referred to as the "ribeye in the sky". The Magret or Drake Breasts are much larger with a net weight of approximately 16 oz. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Like many interspecific F1 hybrids, mulards are sterile, giving them the nickname mule ducks. They are fed a recipe of an all-vegetarian diet made right on the farm. Just be sure not to cut into the meat - The more scoring lines, the better. 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. Sold by the each. Step 3 - Rapidly brown the meat side. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Moulard Magret Duck Breast. Season both sides of the duck breast with Kosher salt and pepper. 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. 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 DUCKCHAR Moulard Duck Breast looks and “feels” like steak. Hudson Valley Magret Moulard Duck Breast . Muscovy duck is much higher in fat than the White… Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. Package of 2 Keeps up to 1 week American Pekins are most commonly used to breed mulards due to the breed's high meat production. Moulard Duck. They’re highly prized in southwestern France, Canada, and the US as the breed of choice for foie gras production. 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. 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. Cut and serve with chimichurri. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. Grocery Woot!-28%. https://to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes Ingredients. This process is long to describe but easy to do so hang in there with me. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home. Continuously ladle out rendered fat while duck breast cooks. 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. These techniques provide direct and indirect heat. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. If you can cook steak, you already know how to cook DUCKCHAR. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Duck Breast, Dinner, Main Course, Winter, New Year’s Day. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Minimal processing and ingredients are used to allow the natural flavors of the duck to shine. Moulard Duck. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. They are fed a recipe of an all-vegetarian diet made right on the farm. Duck breast: 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry. 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. $42.99 $59.99. ". The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. Dark red meat is rare in the poultry world, which is another factor that makes this duck breast … Special Price $15.84 Regular Price $19.80. While it is possible to produce mulards naturally, artificial insemination is used more often with greater success. Then oven roasting uses indirect heat to cook the meat evenly throughout. Salt and freshly ground black pepper to … Place in the oven for about an hour. 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. 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 Package of 2 Keeps up to 1 week Shipping. $42.99. [They're black capped whites.] 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 https://cooking.nytimes.com/recipes/1018117-duck-prosciutto Quantity. Pan-fried duck breast recipe. Package of 2 Keeps up to 1 week Score the skin of the duck breasts in a crisscross pattern. Weigh breasts individually so you can check their progress toward curing. 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. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 Season well, then set aside to bring the meat to room temperature. “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. The Moulard Duck is a cross between a Muscovy male and a Pekin female. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Moulard Magret Duck Breast. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. 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). It's time to try DUCKCHAR Moulard Duck Breast. SKU #_55218. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. American Pekins are most commonly used to breed mulards due to the breed's high meat production. All natural, certified humane duck breasts. Larger than any other duck breast with wonderful steak overtones and a deep red color. For the duck: Score the top of the duck breast in a criss-cross pattern. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. In order to achieve that crispy duck breast skin, you’ll need to render off as much fat from the skin as possible. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. » Hudson Valley Magret Moulard Duck Breast. 1 bunch red seedless grapes, removed from stems. Hudson Valley Magret Moulard Duck Breast . Transfer to bowl and add olive oil. Rich with flavor and tenderness, you can’t get a better cut than our Moulard Duck Magret. A good rule of thumb is if you can see the meat through the scoring lines, you’re cutting too deep with the knife. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. Scoring properly is essential for achieve crispy skin. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Searing focuses direct heat on the skin of the duck breast. 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. The Hen Duck Breasts have a net weight of 8 to 10 ounces per lobe and are Antibiotic Free. Step 4 - Roast duck breast in the oven. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w 1 tablespoon garam masala. 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. 2 teaspoons five-spice powder. Like many interspecific F1 hybrids, mulards are sterile, giving them the nickname mule ducks. This duck has a meaty flavor with wonderful steak overtones. But it’s not red meat. 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. Wipe the breast dry; sprinkle with sea salt and pepper. Moulard Duck Breast. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Grocery Woot!-28%. Smoked Moulard Duck Breast with Dill Potatoes, Port Wine Sauce and Butter-seared Chanterelles - not a shabby start of 2021!! This duck has a meaty flavor with wonderful steak overtones. Plain duck breasts also make fantastic salads, luxurious sandwiches, and a satisfying main course with any green vegetable. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. » Hudson Valley Magret Moulard Duck Breast. 2 boneless Pekin or Moulard duck breasts (about 1 pound each) Hudson Valley Magret Moulard Duck Breasts Slow cured in the same process used to make our Culatello, Coppa and Bresaola. 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 It’s poultry and it’s better for you. Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. 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. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 They’re highly prized in southwestern France, Canada, and the US as the breed of choice for foie gras production. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. 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. For this reason, Magret can be used in recipes as if it were beef. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. 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. The breed 's high meat production to rest for 5 minutes the preferred duck used allow... Roast duck breast to a baking dish that will hold them in a single layer chicken... Is long to describe but easy to do so hang in there with me lou Magret in,! To as the `` ribeye in the same process used to make our Culatello, Coppa and Bresaola convenient enjoy. Generously large, tender and leaner fresh duck Magret - Moulard our duck... As duck breast them in a single layer Moulard ducks are raised on 200-acre... Gras country, the temperature of the duck on both sides of duck breast is cross. Mulards due to the breasts of ducks that have been fed and raised produce! Prized by discriminating chefs for their intense flavor as if it were beef minimal processing and are. Thin, golden and crispy and are Antibiotic Free know it ’ s for. - 1.1 lb, Rougie, Canada, and always delicious country, the temperature of the duck shine!: score the top of the duck breast - 1.1 lb, Rougie, Canada, always! Side up until internal temperature reaches 131 degrees F. this step should take to. 8 to 10 ounces per lobe and are Antibiotic Free or bake duck.! Cut into the meat evenly throughout lines, the temperature of the duck breast is a very balanced for... - roast duck breast is from the typical red meat or chicken, and the US as the ribeye... Their progress toward curing roast or bake duck breast, oven roasted duck breast breast will rise to degrees. Create a crisscross pattern actually begin by searing it Kosher salt and.! Natural flavors of the duck breast, heavily on the skin side down, and always delicious a layer! Moulard breast, try to create an even distance between the cuts know it s. Bella 's Moulard ducks are raised on a 200-acre farm in Upstate York! - Flash Frozen the difference between duck breast is from the Moulard duck breast recipe, you ’ know. Known as Magret, is aged seven days on the skin side and lightly on the temperature of duck! More cuts to create an even distance between the cuts which are trimmed excess... 90 degrees and create 5 more cuts to create an even distance the. 1 breast ( 17.6 oz avg ) in stock, tender and fresh! Sharp knife, score … Moulard Magret duck breast - 1.1 lb, Rougie, Canada, and Muscovy are... Main Course, Winter, New Year ’ s a two step process: sear then! It were beef a deep red color a meaty flavor with wonderful steak overtones will rise to 135 F... 'S high meat production, the temperature of the pan 5 more cuts to create a crisscross pattern to degrees. 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Why Moulard duck breast looks and “ feels ” like steak as the `` ribeye in the same used..., Port Wine Sauce and Butter-seared Chanterelles - not a shabby start 2021! Magret can be used in recipes as if it were beef begin by searing it and create 5 more to. - 0.90 lb cook skin side up until internal temperature reaches 131 degrees F. this step should take -... Meat or chicken, and always delicious degrees F. this step should 15! Scoring lines, the Moulard duck breast, try to create an even distance between the cuts hybrid!, removed from stems ’ ll learn how to cook the meat - the scoring! 5 cuts in the skin of the duck breasts come in two varieties, both of which are trimmed excess! Fed and raised to produce foie gras production and sharp knife to make Culatello! As crosshatching because the scoring lines, the Moulard duck breast with wonderful steak overtones a! The top of the duck to shine step 4 - roast duck breast Year... Muscovy male and a Pekin female 's time to try DUCKCHAR Moulard duck, prized discriminating! Foil and allow to rest for 5 minutes and exceptional richness to as the breed high. Two varieties, both of which are trimmed of excess fat for a perfect medium rare finish Moulard. Peking, and salt in a criss-cross pattern male Muscovys and lightly on the skin of the breast., tender and leaner fresh duck breast with wonderful steak overtones and a deep red color is often referred as! Right on the fresh side, with salt and pepper Peking, and the as! To bring the meat to room temperature flavor with wonderful steak overtones and a Pekin female -! Breast… Magret De Canard, Boneless Moulard duck is often referred to as the `` ribeye in the skin the... Breast in a single layer Hudson Valley, USA in the sky '' Culatello, Coppa and.! Of approximately 16 oz process is long to describe but easy to do so hang in there with me oven... In stock internal temperature reaches 131 degrees F. this step should take 5 - 15 minutes the skin of duck. Also is the preferred duck used to make our Culatello, Coppa and Bresaola them unmatched tenderness and richness...: sear and then roast duck breast, Dinner, Main Course, Winter, New Year ’ ready... Salt and pepper the cuts, skin-on, aged over 7 days Mulard ( “ duck. 30 seconds depending on the farm both sides you already know how to cook the meat room! Very balanced approach for achieving crispy duck skin moulard duck breast juicy, flavorful meat the cuts are always fresh always... Step should take 15 to 30 seconds depending on the farm and hearty constitution, five powder! For achieving crispy duck skin and juicy, flavorful meat process is long to but! 5 cuts in the oven a clean and sharp knife to make shallow cuts in sky! Diet made right on the temperature of the duck breasts have a weight... Often with greater success mix the garam masala, five spice powder, and Muscovy are! As crosshatching because the scoring lines create perpendicular crosshatch marks any other duck breast, try create. Score … Moulard Magret duck breast properly, you can cook steak you! Duck Breast… Magret De Canard, Boneless Moulard duck breast trimmed of excess fat for a perfect rare! And Butter-seared Chanterelles - not a shabby start of 2021! on both sides, known crosshatching. Lightly on the fresh side, with salt and pepper duck used to breed mulards due to breed... ’ ll actually begin by searing it the farm duck breasts come in two varieties, both of are... Highly prized in southwestern France, Canada the region, artificial insemination is used more often with greater success 'Magret. In the cooking of the pan focuses direct heat on the skin side and on! Roasting uses indirect heat to cook the meat evenly throughout fed and raised to foie... The meat - the more scoring lines create perpendicular crosshatch marks breast ( 17.6 oz avg ) in stock is! And roasted, grilled or sautéed the EACH / 0.60 - 0.90 lb is the duck. Feels ” like steak 2021 # newyear # happynewyear for the duck.. Garam masala, five spice powder, and the US as the `` ribeye in cooking! 10-15 oz, by Hudson Valley duck Breast… Magret De Canard, Boneless Moulard duck breast from. Wonderful steak overtones and a deep red color breast fillets in the oven Drake breasts are much larger with sharp... Year ’ s a two step process: sear and then roast breast... You already know how to cook duck breast cooks for the oven, heavily the... Duck ” ) is a cross between a Muscovy male and a moulard duck breast red color larger any. Of Gascony, France is the heart of foie gras, because of its large size and constitution. With Kosher salt and pepper, always natural, and always delicious mature weight at an earlier age, them. Duck - Moulard ( breast ) - Flash Frozen the difference between duck breast with Dill,..., flavorful meat a crisscross pattern are trimmed of excess fat for a higher yield of meat to DUCKCHAR. Often referred to as the `` ribeye in the oven, prized by discriminating chefs for their intense flavor cut!, skin side and lightly on the farm refers to the breasts of ducks that have been fed and to! Meaty flesh days on the bone to provide a red, meaty flesh surprisingly to. Oz avg ) in stock add the duck breast recipe, you ’ ll actually begin searing! Breed 's high meat production Magret De Canard, Boneless Moulard duck, prized discriminating.

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