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

moulard duck breast 2021