This hybrid breed, known for its rich red meat, gives us the hearty magret - or duck breast - and the ample legs that become … Let eggs rest for 10 minutes. 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 is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. This is why Moulard Duck is often referred to as the "ribeye in the sky". 2 tablespoons salt. DUCKCHAR Moulard Duck Breast looks and “feels” like steak. This duck has a meaty flavor with wonderful steak overtones. 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. The breasts have a steak-like, red meat quality. per lobe. 2 teaspoons five-spice powder. Score the fat side in a cross-hatch pattern, only cutting ¾ of the way through the skin. Each and every Duck has plenty of room to spread their wings and socialize. Turn Duck Breast over onto meat side and continue to cook 3-5 minutes or until duck is at desired internal temperature. ". Cook skin side down for approximately 15 minutes or until fat has rendered from skin and is brown and crispy. https://to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes 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 … Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. 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. 1 … Season both sides of duck breasts with salt and pepper. Add Duck Eggs in the shell and cook for 30 minutes, keeping the temperature constant with low heat and a thermometer or emersion circulator. The Moulard duck breast (or Magret) boasts savory steak-like flavor with a deep red color. 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. Ingredients 2 nine oz. Details Size- … The moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast Crack soft cooked duck over the rice. 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 It’s a two step process: sear and then roast duck breast. Place Duck skin side down in a cold pan over a low flame. Fossil Farms offers 4 distinct breeds of Duck: Alina, Barbarie, Moulard and Pekin. This duck has a meaty flavor with wonderful steak overtones. Directions for the Duck Breast Open Duck Breast out of package and score skin on the bias. But it’s not red meat. Heat 2 heavy skillets until medium hot, over medium high heat. Directions for Risotto Bring chicken stock to simmer and reduce heat to low. 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. Filter Filter Alpha gal Cured Meats Duck Duck - Moulard Foie Gras Game Birds. Raised to our exacting specifications in free-range barns, our Moulard ducks eat a … Directions for the Duck Eggs Heat water in medium saucepot to 138 degrees. Some refer to it as “duck steak”! 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. The result? 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 I look forward to trying something different for our Christmas meal this year. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. For this reason, Magret can be used in recipes as if it were beef. Duck, Duck, Goose, we have it all! Keep up the great service!!! Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Step 1 - The best way to prepare and make smoked duck breast is the simplest. 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 is why Moulard Duck is often referred to as the  "ribeye in the sky". Description. Cook to medium-rare; the duck breast will be tender, juicy and delicious with a crispy skin. Place in … Each breed comes from partnered farms with a common dedication to producing the highest quality and ethically raised product available. Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. DUCKCHAR Moulard Duck is a hybrid cross between a Muscovy Duck and a Pekin Duck. 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. Our Moulard Duck Breasts come in two varieties, both of which are trimmed of excess fat for a higher yield of meat. 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 … Add wine and reduce. After risotto is plated indent the top with a spoon to cradle the egg. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. Step 3 - … This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. 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. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Breasts are larger than anything I can get at my neighborhood butcher and they were very tasty. 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. A generously large, tender and leaner fresh duck breast. That’s because pan searing DUCKCHAR Moulard Duck Breast is as easy, simple and familiar as searing a fine steak. Moulard Duck … Place a skillet over high heat and immediately place the duck breast skin side down in the dry pan. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. 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. The Magret or Drake Breasts are much larger with a net weight of approximately 16 oz. Score Duck Breast Skin. We also offer fresh Mouldard duck legs and smoked Moulard duck breast. It’s poultry and it’s better for you. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit. Fresh Duck Magret - Moulard (Breast) - Flash Frozen The difference between duck breast and succulent 'Magret' goes beyond definition. Let rest 10 minutes; slice and serve. Everything went quite smoothly as expected. Moulard Duck. I couldn’t bring right in but the shipping ice packs kept it frozen! Looking forward to having them again. 13 products. 10/10. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 … Place Duck Breast in cast iron pan skin side down and heat to medium. Office: 973.917.3155Retail Store: 973.917.FARMcustomerservice@fossilfarms.comEst. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. Duck Breast: 8 kg/cs $ Call: Duck Legs: 8 kg/cs $ Call: WE CARRY A VARIETY OF SIZES OF DUCK BREASTS. The Moulard duck is crossbred from the Muscovy and Pekin breeds and raised for foie gras. Smoked Duck Breast Ingredients. To Prepare Duck Magret Start with our famous Moulard Duck Magret, Half Breast. With a great yield, Moulard Duck eats like a steak and has a deep red color. Season to taste with salt and pepper and finish with butter. 1997, Fossil Farms Company Store & Retail Market in Boonton, NJ. A Proud Meat Supplier Since 1987. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Put duck breasts in pans, skin side down, without any butter or … Start by trimming away excess fat that extends beyond the edge of the meat. Season with salt and pepper on the meat side only. Still skin side down, finish cooking in the oven. 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. Unbelievable quality. Fast delivery. When wine is reduced by half, add chicken stock 1 ladle at a time, stirring constantly. Rohan™ Duckling The Hen Duck Breasts have a net weight of 8 to 10 ounces per lobe and are Antibiotic Free. "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. They were easy to prepare and the result was perfect. 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