Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit. To serve, place a small amount of the puree in the center of each of 4 warmed plates. The Pekin duck is a domestic American breed and the most popular duck to eat, while the moulard (a cross between a Muscovy duck and a Pekin duck) is the preferred duck for foie gras. The Moulard is a cross between a male Muscovy duck and a female White Pekin. Roast duck breast. Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. 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. Recipe type: Main Course. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Make sure the duck is not cooked beyond medium rare. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. https://cooking.nytimes.com/recipes/1018117-duck-prosciutto Right here. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. Put duck breast in pan, skin side down, without any butter or fat. Pepper. The breasts are quite large and deliciously meaty. The Moulard Duck is a cross between a Muscovy male and a Pekin female. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. DUCKCHAR Moulard Duck Breast >. Array … With its robust natural flavor, all you have to do is season it with salt and pepper and pan-sear it like steak; for barbecue fans, it’s also incredible smoked. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, … This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 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. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Be careful, though, and avoid cutting into the meat. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Cook for 15-20 minutes, until fork-tender. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. For the duck: Score the top of the duck breast in a criss-cross pattern. 1/4 cup chopped cilantro. For centuries, every Chinese family kept its recipe for the most delicious duck and prepared the house specialty for the holidays. They are fed a recipe of an all-vegetarian diet made right on the farm. Weigh breasts individually so you can check their progress toward curing. Pro Tip: DUCKCHAR is best served medium-rare, DUCKCHAR Moulard Duck BreastKosher saltPepper. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. Kosher salt. Its flavor holds up on its own. 1 ½ Tbsp tomato dust. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 (Once it’s cooled, filter rendered duck fat and store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to six months.) Gently braised Brussels Sprouts and a French version of a sweet … A good rule of thumb is that if you can see the meat through the scoring lines, you’ve cut too deep. Cut duck breast in half, then cut … Serves 2 EASY. The Moulard Duck’s dual heritage results in a leaner, larger and more flavorful breast meat cut. For the galette, blot potatoes dry on paper towels. Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. Author: Epicurus.com Kitchens. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Score the duck skin with sharp knife, making sure to not cut into the flesh. All you’ll need is salt and pepper. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Season both sides with kosher salt and pepper. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 Course salt, as needed. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. Rohan™ Duckling. Let’s get started with this delicious duck breast recipe. Remove fat as it accumulates. This is a great eating duck. 1/4 cup chopped parsley. That’s because pan searing DUCKCHAR Moulard Duck Breast is as easy, simple and familiar as searing a fine steak. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Once it cools, filter the rendered fat and store in fridge. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Today, there are thousands of recipes for delicacies of this poultry. Serves 2 EASY. As with steak, the best seared duck breast recipe is the simplest approach. Did someone say crispy duck skin? In a large sauce pan, place duck breasts skin-side down and raise heat to low. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Cook for 8 minutes, while continuously … Duck Confit Seasoning. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. Cook for 8 minutes, checking to avoid burning. This step usually takes 7 - 10 minutes if you’re aiming for a medium rare finish. Step 3 - Flip and pan sear duck breast skin side up. Flip duck breast; continue to cook, skin-side up, until internal temperature reaches 131ºF and then immediately transfer to a plate. Moulard duck is much higher in fat than the White Pekin and has been known to be tough, stringy and chewy since it is raised to a very old age for liver development. Pan-fried duck breast recipe. Step 2 - Choose your pan. Pan sear DUCKCHAR Moulard Duck Breast to desired doneness. Sold by the each. Place Duck skin side down in a cold pan over a low flame. For the Duck and Assembly: Preheat oven to 350˚F. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set … It is very easy to sear the duck breasts and make a quick sauce in the same pan. Even if you’ve never learned how to cook duck breast in a skillet, you likely already know to make seared duck breast. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. We also offer fresh Mouldard duck legs and smoked Moulard duck breast. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. We often describe DUCKCHAR Moulard Duck Breast as “tasting like premium steak with a rich duck flavor twist.” The flavor profile is the primary reason why the Moulard is so different from other duck breeds. This recipe is courtesy of David McAninch, from his book Duck Season. 1 ½ Tbsp carrot dust. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. Remove from pan and let rest for 10 minutes. Add apples; cook and stir until … For the Duck and Assembly: Preheat oven to 350˚F. Davi and Josh want to stress that duck is super easy to cook, especially Moulard duck breast. 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