Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. Salt and freshly ground black pepper to taste. 2 tablespoons salt. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. $42.99 $59.99. Just be sure not to cut into the meat - The more scoring lines, the better. Salt and freshly ground black pepper to … Special Price $15.84 Regular Price $19.80. Transfer to bowl and add olive oil. Step 5 - To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor. Moulard Duck. 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. Shop: https://www.duckchar.com/store/product/duck/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 [They're black capped whites.] 1 breast (17.6 oz avg) In stock. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Hudson Valley Magret Moulard Duck Breasts Slow cured in the same process used to make our Culatello, Coppa and Bresaola. Ingredients. If you can cook steak, you already know how to cook DUCKCHAR. 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. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. Ingredients. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Special Price $15.84 Regular Price $19.80. 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. 2 boneless Pekin or Moulard duck breasts (about 1 pound each) Like many interspecific F1 hybrids, mulards are sterile, giving them the nickname mule ducks. 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. 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. Duck breast: 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry. 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. Like many interspecific F1 hybrids, mulards are sterile, giving them the nickname mule ducks. It’s a two step process: sear and then roast duck breast. 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 Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Salt and pepper to taste. moulard duck: bold & meaty Crimson in color with a bold flavor and meaty texture, Moulard duck is sometimes called "the other red meat." Take your time as you score. Score the skin of the duck breasts in a crisscross pattern. $42.99. I was impressed by a friend's Muscovie's proclivity for … 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. This is why Moulard Duck is often referred to as the "ribeye in the sky". Boneless Moulard Duck Breast - 10-15 oz, by Hudson Valley, USA. 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. DUCKCHAR Moulard Duck Breast looks and “feels” like steak. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Cut and serve with chimichurri. Grocery Woot!-28%. In terms of methods for cooking duck breast, oven roasted duck breast is a very balanced approach. 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 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. American Pekins are most commonly used to breed mulards due to the breed's high meat production. Sauce directions are below. This duck has a meaty flavor with wonderful steak overtones. Pan-fried duck breast recipe. 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. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. 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. ". In this roast duck breast recipe, you’ll learn how to cook duck breast fillets in the oven. American Pekins are most commonly used to breed mulards due to the breed's high meat production. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. These techniques provide direct and indirect heat. Moulard Magret Duck Breast. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. » Hudson Valley Magret Moulard Duck Breast. This technique is also known as crosshatching because the scoring lines create perpendicular crosshatch marks. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home." With a sharp knife, score … Rich with flavor and tenderness, you can’t get a better cut than our Moulard Duck Magret. 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 teaspoons five-spice powder. Heat a large heavy skillet over moderate heat. Step 3 - Rapidly brown the meat side. Rich with flavor and tenderness, you can’t get a better cut than our Moulard Duck Magret. $16.99 SOLD BY THE EACH / 0.60 - 0.90 LB. 3 moulard duck breasts (magret de canard) 1 tablespoon Chinese five-spice powder 2 tablespoons honey 3 … Package of 2 Keeps up to 1 week Searing focuses direct heat on the skin of the duck breast. 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. In order to achieve that crispy duck breast skin, you’ll need to render off as much fat from the skin as possible. The 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. Duck Breast, Dinner, Main Course, Winter, New Year’s Day. Duck: 1 whole magret duck breast, trimmed of 90 percent of the fat. Hudson Valley Magret Moulard Duck Breast. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. This process is long to describe but easy to do so hang in there with me. Continuously ladle out rendered fat while duck breast cooks. Sold by the each. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Larger than any other duck breast with wonderful steak overtones and a deep red color. Smoked Moulard Duck Breast with Dill Potatoes, Port Wine Sauce and Butter-seared Chanterelles - not a shabby start of 2021!! Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Scoring properly is essential for achieve crispy skin. Hudson Valley Magret Moulard Duck Breast . 1 bunch red seedless grapes, removed from stems. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. 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. Step 4 - Roast duck breast in the oven. Larger than any other duck breast with wonderful steak overtones and a deep red color. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. SKU #_55218. 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 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). Our Moulard Duck Breasts come in two varieties, both of which are trimmed of excess fat for a higher yield of meat. “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. SKU #_55218. Quantity. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. Package of 2 Keeps up to 1 week This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. But it’s not red meat. Muscovy duck is much higher in fat than the White… Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. » Hudson Valley Magret Moulard Duck Breast. Then oven roasting uses indirect heat to cook the meat evenly throughout. For this reason, Magret can be used in recipes as if it were beef. Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. 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. https://cooking.nytimes.com/recipes/1018117-duck-prosciutto 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. Please enjoy this duck … A good rule of thumb is if you can see the meat through the scoring lines, you’re cutting too deep with the knife. Plain duck breasts also make fantastic salads, luxurious sandwiches, and a satisfying main course with any green vegetable. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 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. Package of 2 Keeps up to 1 week To roast or bake duck breast properly, you’ll actually begin by searing it. All natural, certified humane duck breasts. 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