moulard duck breast

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

How To Draw A Hyena Step By Step Easy, Lipton Chai Tea Pods, Ancient Greek Armor, Best Resort In Greece For Couples, Bo3 Haptic Camo, Perfume Genius - Set My Heart On Fire Immediately Review, Us Navy Ship Names Ww2,