The Moulard Duck is a cross between a Muscovy male and a Pekin female. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Recipe type: Main Course. Remove from pan and let rest for 10 minutes. Ingredients. Adj… Then lower the heat to medium and flip the breast over, cooking for about 4 minutes. 1/4 cup chopped parsley. No fat or oil is needed. Heat a large heavy skillet over moderate heat. Even if you’ve never learned how to cook duck breast in a skillet, you likely already know to make seared duck breast. You can easily double this recipe if you're having a dinner party. Moulard, the breed of duck raised for the production of foie gras, is my favorite. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. With Moulard Duck Breast, a tender and juicy result is easily achieved through searing, grilling, roasting, or smoking. Remove duck from heat and keep warm in 1 of the skillets. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 The earthy notes of celery root dress up classic mashed potatoes. Cook for 15-20 minutes, until fork-tender. Duck Leg Confit. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 As with steak, the best seared duck breast recipe is the simplest approach. Just be sure not to cut into the meat. 1 Tbsp duck confit seasoning (see recipe) 6 cup duck fat or vegetable oil. Take your time and add as many scoring lines as you can. Today, there are more than one hundred species of ducks; ones that can be used for meat dishes are Pekin, Aylesbury, Muscovy, Rouen, Buff, Cayuga, Swedish. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. For the Duck and Assembly: Preheat oven to 350˚F. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w The Moulard is larger and has a stronger, gamier taste than the White Pekin. Right here. The bold flavor of the Moulard duck holds up on its own. Barbecued Moulard Duck Breast . Place Duck skin side down in a cold pan over a low flame. Score duck breast skin. Once the internal temperature of the duck breast … Kosher salt. 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. Flip and pan sear duck breast skin side up. For centuries, every Chinese family kept its recipe for the most delicious duck and prepared the house specialty for the holidays. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Season well, then set aside to bring the meat to room temperature. Each half breast weighs approximately 16 ounces, which is twice as large as the Pekin Duck’s half breast. Be careful, though, and avoid cutting into the meat. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. You can save this rendered duck fat for future cooks. Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar Serves 2 EASY. DUCKCHAR Moulard Duck is a hybrid cross between a Muscovy Duck and a Pekin Duck. Ingredients. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. Smoked Boneless Duck Breast 2 Ways ... - Masterbuilt Recipes It almost feels like Moulard Duck Breast was made for the grill. DUCKCHAR Moulard Duck Breast is the perfect steak substitute. Approach grilling it the same way you would with a nicely marbled steak. For the Duck and Assembly: Preheat oven to 350˚F. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Serves: 6. The flavor of the Moulard is assertive, rich, and familiar. Wipe the breast dry; sprinkle with sea salt and pepper. This step usually takes 7 - 10 minutes if you’re aiming for a medium rare finish. Cooking duck breast in the pan is the most classic, and arguably, delicious & simple approach to a duck breast recipe. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set … 1 Tbsp celery root dust. Melt butter in a separate skillet over high heat. For this reason, Magret can be used in recipes as if it were beef. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Its flavor holds up on its own. With cast iron, ensure that your burner flame is large enough to heat the cast iron skillet. Author: Epicurus.com Kitchens. Step 2 - Choose your pan. Print. Magret Breast should be prepared as any red meat; seared and … 1 tsp lemon dust . Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. Season the duck breasts on both sides with salt and pepper. 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. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Prepare chimichurri. 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. Jump to Recipe Print Recipe. Sold by the each. Continuously ladle out rendered duck fat while the duck breast cooks. DUCKCHAR Moulard Duck Breast >. In the culinary world, Moulard Duck Breast is affectionately referred to as “duck steak.” It’s a more forgiving, richer tasting, easy-to-cook duck breast than what people are used to. Scoring is the key to crispy duck breast skin because it allows the fat to render off during the cook. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. Health-conscious consumers who would like to reduce or avoid red meat consumption can seamlessly substitute DUCKCHAR Moulard Duck Breast into their diets without shedding a single tear for the beef they used to eat. This unique flavor combination means sauces, marinades, and complicated recipes are unnecessary. For searing duck, we prefer a cast iron or steel skillet. Let’s get started with this delicious duck breast recipe. To serve, place a small amount of the puree in the center of each of 4 warmed plates. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 Larger than any other duck breast with wonderful steak overtones and … In a large sauce pan, place duck breasts skin-side down and raise heat to low. You ready? This duck has a meaty flavor with wonderful steak overtones. That’s because pan searing DUCKCHAR Moulard Duck Breast is as easy, simple and familiar as searing a fine steak. Remove from pan and let rest for 10 minutes. This is why Moulard Duck is often referred to as the "ribeye in the sky". In a large sauce pan, place duck breasts skin-side down and raise heat to low. Score the skin of the duck breasts in a crisscross pattern. Array … In a large sauce pan, place duck breasts skin-side down and raise heat to low. In the culinary world, Moulard Duck Breast is affectionately referred to as “duck steak.” It’s a more forgiving, richer tasting, easy-to-cook duck breast than what people are used to. Smoking takes the flavor to a new level. Pan-fried duck breast recipe. Season both sides with kosher salt and pepper. In a large sauce pan, place duck breasts skin-side down and raise heat to low. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. For the duck: Score the top of the duck breast in a criss-cross pattern. Gently braised Brussels Sprouts and a French version of a sweet … Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. How to cook duck breast. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit . This distinction is an important health benefit. Flip the duck breasts over, sprinkle with salt and pepper, and finish cooking for 3 to 5 minutes to brown the flesh side and crisp the skin. Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Pan sear DUCKCHAR Moulard Duck Breast to desired doneness. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. 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 version. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Cut, serve, and enjoy. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. 1 ½ Tbsp tomato dust. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. We also offer fresh Mouldard duck legs and smoked Moulard duck breast. Roasted Duck Breast. We love to combine our 2 favorite ingredients into one simple recipe: Moulard Duck Breast and smoke. Duck Confit Seasoning. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, … https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Davi and Josh want to stress that duck is super easy to cook, especially Moulard duck breast. 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