Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Start by trimming away excess fat that extends beyond the edge of the meat. This duck has a meaty flavor with wonderful steak overtones. Our Moulard Duck Breasts come in two varieties, both of which are trimmed of excess fat for a higher yield of meat. When wine is reduced by half, add chicken stock 1 ladle at a time, stirring constantly. The Moulard Duck’s dual heritage results in a leaner, larger and more flavorful breast meat cut. This is a great eating duck. 2 tablespoons salt. 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. It’s poultry and it’s better for you. A little earlier confirmation of the order would have made this a five star review. 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. Details Size- … In small sauce pot add 1 tsp butter and toast Arborio rice for 2-3 minutes. 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 Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. Fossil Farms offers 4 distinct breeds of Duck: Alina, Barbarie, Moulard and Pekin. Moulard Duck … Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit. Step 3 - … Slowly render the fat, remove the fat as needed (save the fat for potatoes or eggs for the next morning), as you do not want to steam the duck in its own oil/fat. Raised to our exacting specifications in free-range barns, our Moulard ducks eat a … 1 … Each breed comes from partnered farms with a common dedication to producing the highest quality and ethically raised product available. Unbelievable quality. A best-selling duck at D’Artagnan, the Moulard offers dark red meat, a hefty breast and a good layer of fat, which can be removed and rendered into duck fat. Season with salt and pepper on the meat side only. Crack soft cooked duck over the rice. 1 tablespoon garam masala. Smoked Duck Breast Ingredients. Fossil Farms Magret Duck Breast 1 cup Arborio rice 1⁄4 cup white wine 2 tbsp butter 2 cups chicken stock 2 Duck Eggs (Can purchase these in the Fossil Farms Company Store & Retail Market in Boonton, NJ). The result? Filter Filter Alpha gal Cured Meats Duck Duck - Moulard Foie Gras Game Birds. 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 is why Moulard Duck is often referred to as the "ribeye in the sky". DUCKCHAR Moulard Duck is a hybrid cross between a Muscovy Duck and a Pekin Duck. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 But it’s not red meat. This hybrid breed, known for its rich red meat, gives us the hearty magret - or duck breast - and the ample legs that become … Score Duck Breast Skin. Add wine and reduce. per lobe. Add Duck Eggs in the shell and cook for 30 minutes, keeping the temperature constant with low heat and a thermometer or emersion circulator. ". Place in … This is why Moulard Duck is often referred to as the "ribeye in the sky". Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home." Then score the fat side in a cross-hatch... Heat a cast iron pan on high, and place the duck breast skin side down in the pan. 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. Cook skin side down for approximately 15 minutes or until fat has rendered from skin and is brown and crispy. Duck: 1 whole magret duck breast, trimmed of 90 percent of the fat. Each half breast weighs approximately 16 ounces, which is twice as large as the Pekin Duck’s half breast. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. 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. Let rest 10 minutes; slice and serve. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. The Moulard duck breast (or Magret) boasts savory steak-like flavor with a deep red color. Turn Duck Breast over onto meat side and continue to cook 3-5 minutes or until duck is at desired internal temperature. These ducks are slow growing & full flavored with lots of fat. The Magret or Drake Breasts are much larger with a net weight of approximately 16 oz. 2 teaspoons five-spice powder. "Most people, including me, think of duck breast as a luxury food enjoyed exclusively in restaurants, but DUCKCHAR makes preparing restaurant-quality duck at home so easy. Directions for Risotto Bring chicken stock to simmer and reduce heat to low. The Moulard duck is crossbred from the Muscovy and Pekin breeds and raised for foie gras. If you can cook steak, you already know how to cook DUCKCHAR. 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. They were easy to prepare and the result was perfect. Fresh Duck Magret - Moulard (Breast) - Flash Frozen The difference between duck breast and succulent 'Magret' goes beyond definition. Place a skillet over high heat and immediately place the duck breast skin side down in the dry pan. Season both sides of duck breasts with salt and pepper. This year our menu included duck breasts and camel patties. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. After risotto is plated indent the top with a spoon to cradle the egg. Season to taste with salt and pepper and finish with butter. Continue by adding more stock and stirring at medium heat as liquid cooks off until all chicken stock is gone. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. Fast delivery. I couldn’t bring right in but the shipping ice packs kept it frozen! Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Everything went quite smoothly as expected. Let eggs rest for 10 minutes. Heat 2 heavy skillets until medium hot, over medium high heat. We also offer fresh Mouldard duck legs and smoked Moulard duck breast. Fresh Moulard Duck ($11.99/lb) (Uncooked) Check out our *NEW* THANKSGIVING QUICK ORDER FORM We're offering a fresh moulard ducks from LaBelle farms in The Hudson Valley. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. Moulard Duck. Muscovy Duck Drake Single Breast, Skin On from United States by Grimaud Farms 99% lean, this delicious Muscovy Drake single breast is flavorful, moist and superbly versatile, and … Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. 10/10. Place Duck skin side down in a cold pan over a low flame. Looking forward to having them again. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Directions for the Duck Breast Open Duck Breast out of package and score skin on the bias. … Breasts are larger than anything I can get at my neighborhood butcher and they were very tasty. Score the fat side in a cross-hatch pattern, only cutting ¾ of the way through the skin. Smoke Duck Breast. … That’s why Moulard Duck Breast is affectionately referred to as “duck steak.” The cooking process and end result are the same as a steak … https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast This duck has a meaty flavor with wonderful steak overtones. Rohan™ Duckling Put duck breasts in pans, skin side down, without any butter or … The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. A Proud Meat Supplier Since 1987. I like to cook it slowly in a pan on the skin side until crispy and browned, then on the flesh side just until medium-rare. For Thanksgiving, my wife and I have for several years opted for alternatives to the traditional meal. Season liberally with salt and pepper. Ingredients 2 nine oz. 1997, Fossil Farms Company Store & Retail Market in Boonton, NJ. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over … Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. With a great yield, Moulard Duck eats like a steak and has a deep red color. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. Still skin side down, finish cooking in the oven. That’s because pan searing DUCKCHAR Moulard Duck Breast is as easy, simple and familiar as searing a fine steak. 13 products. Directions for the Duck Eggs Heat water in medium saucepot to 138 degrees. It’s a two step process: sear and then roast duck breast. This duck has a meaty flavor with wonderful steak overtones. The moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. The breasts have a steak-like, red meat quality. Trim away excess fat that extends beyond the edge of the meat if necessary. DUCKCHAR Moulard Duck Breast looks and “feels” like steak. Duck Breast: 8 kg/cs $ Call: Duck Legs: 8 kg/cs $ Call: WE CARRY A VARIETY OF SIZES OF DUCK BREASTS. The moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. Cook to medium-rare; the duck breast will be tender, juicy and delicious with a crispy skin. Step 1 - The best way to prepare and make smoked duck breast is the simplest. To Prepare Duck Magret Start with our famous Moulard Duck Magret, Half Breast. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Keep up the great service!!! Duck, Duck, Goose, we have it all! Each and every Duck has plenty of room to spread their wings and socialize. Considering Moulard ducks are the backbone of all gastronomic traditions in Gascony, France, we are proud to continue the traditional methods of duck farming to produce the finest duck on the market today. https://to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes Moulard Duck Breast $16.99 SOLD BY THE EACH / 0.60 - 0.90 LB Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. 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 is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home. All of our Ducks are 100% naturally raised and are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. This is why Moulard Duck is often referred to as the "ribeye in the sky". Description. This breast is aged for seven days on the bone to develop flavor. A generously large, tender and leaner fresh duck breast. For this reason, Magret can be used in recipes as if it were beef. The Hen Duck Breasts have a net weight of 8 to 10 ounces per lobe and are Antibiotic Free. Place Duck Breast in cast iron pan skin side down and heat to medium. Fossil Farms is my go to place for game and they never disappoint. Some refer to it as “duck steak”! I look forward to trying something different for our Christmas meal this year. Office: 973.917.3155Retail Store: 973.917.FARMcustomerservice@fossilfarms.comEst. Boonton, NJ in Boonton, NJ has rendered from skin and juicy, flavorful meat breeds. Of 90 percent of the meat if necessary Pekin breeds and raised foie... Down and heat to low Boneless Moulard Duck breast are Antibiotic Free edge of the way through the skin down. 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Was perfect over onto meat side and continue to cook 3-5 minutes or until fat has rendered from skin juicy... Be tender, juicy and delicious with a crispy skin, with an emphasis on a vegetarian diet... Like steak until medium hot, over medium high heat open barns, on a stress-free environment plenty!
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