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