The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. Cut several very shallow crosswise slashes across the skin of each Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. $42.99. Duck breast: 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry. Muscovy duck is much higher in fat than the White… The result? 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. Moulard Duck Breast. 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. Ingredients: Hudson Valley Duck Breast… “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. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Hudson Valley Magret Moulard Duck Breast . During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Serves 2 EASY. Just be sure not to cut into the meat - The more scoring lines, the better. Special Price $15.84 Regular Price $19.80. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. Shop: https://www.duckchar.com/store/product/duck/moulard-duck-breast 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 Magret or Drake Breasts are much larger with a net weight of approximately 16 oz. Salt and freshly ground black pepper to … https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Place in the oven for about an hour. 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. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. With a sharp knife, score … https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast They’re highly prized in southwestern France, Canada, and the US as the breed of choice for foie gras production. Smoked Moulard Duck Breast with Dill Potatoes, Port Wine Sauce and Butter-seared Chanterelles - not a shabby start of 2021!! https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 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. Salt and freshly ground black pepper to taste. $16.99 SOLD BY THE EACH / 0.60 - 0.90 LB. 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. Sold by the each. Ingredients. They are fed a recipe of an all-vegetarian diet made right on the farm. Season both sides of the duck breast with Kosher salt and pepper. A generously large, tender and leaner fresh duck breast. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. This duck has a meaty flavor with wonderful steak overtones. Fresh Duck Magret - Moulard (Breast) - Flash Frozen The difference between duck breast and succulent 'Magret' goes beyond definition. They are fed a recipe of an all-vegetarian diet made right on the farm. Step 3 - Rapidly brown the meat side. 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. 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. 3 moulard duck breasts (magret de canard) 1 tablespoon Chinese five-spice powder 2 tablespoons honey 3 … 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. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. 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. Scoring properly is essential for achieve crispy skin. … moulard duck: bold & meaty Crimson in color with a bold flavor and meaty texture, Moulard duck is sometimes called "the other red meat." To roast or bake duck breast properly, you’ll actually begin by searing it. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. 2 teaspoons five-spice powder. 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 While it is possible to produce mulards naturally, artificial insemination is used more often with greater success. Limit 3 per customer. The moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. 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 Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Cut and serve with chimichurri. 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. 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. 1 bunch red seedless grapes, removed from stems. This classic duck breast dish of Gascony, called lou magret in Gascon, is sautéed and served rosy pink. Quantity. For this reason, Magret can be used in recipes as if it were beef. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. This step should take 15 to 30 seconds depending on the temperature of the pan. #2021 #newyear #happynewyear Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. It’s a two step process: sear and then roast duck breast. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. Larger than any other duck breast with wonderful steak overtones and a deep red color. 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. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home." Plain duck breasts also make fantastic salads, luxurious sandwiches, and a satisfying main course with any green vegetable. American Pekins are most commonly used to breed mulards due to the breed's high meat production. » Hudson Valley Magret Moulard Duck Breast. Take your time as you score. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home. Larger than any other duck breast with wonderful steak overtones and a deep red color. Hudson Valley Magret Moulard Duck Breast . Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w You’ll know it’s ready for roasting when the skin is thin, golden and crispy. This technique is also known as crosshatching because the scoring lines create perpendicular crosshatch marks. The Moulard is a cross between the white farm duck, the Pekin, and a South American duck, the Muscovy. SKU #_55218. 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. I was impressed by a friend's Muscovie's proclivity for … Sauce directions are below. 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. 2 tablespoons salt. This process is long to describe but easy to do so hang in there with me. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. A generously large, tender and leaner fresh duck breast. Heat a large heavy skillet over moderate heat. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. ". Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Salt and pepper to taste. You’ll pay the balance at pickup. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. 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. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Since Gascony, France is the heart of foie gras country, the Moulard duck is common in the cooking of the region. Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. This duck has a meaty flavor with wonderful steak overtones. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. All natural, certified humane duck breasts. Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. Moulard Magret Duck Breast. Duck Breast, Dinner, Main Course, Winter, New Year’s Day. 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. Then oven roasting uses indirect heat to cook the meat evenly throughout. 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. High meat production skin and juicy, flavorful meat grilled or sautéed internal temperature reaches 131 degrees F. step! 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