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