This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. The Moulard Duck’s dual heritage results in a leaner, larger and more flavorful breast meat cut. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit . Rohan™ Duckling. In order to sear duck breast properly, there are a few extra factors to keep in mind since duck breast offers some extra benefits like delicious, crispy duck skin. Remove duck from heat and keep warm in 1 of the skillets. Score fat on duck breast in criss-cross pattern at one-inch intervals. Duck Leg Confit. 2 10 oz Moulard duck breasts about 10 ounces each. Seared duck breast sauces or marinades are unnecessary. This ease-of-use and enhanced flavor are what seperates it from the breast meat of other duck breeds, which may require marinades or are vulnerable to drying out during the cooking process. Adj… For searing duck, we prefer a cast iron or steel skillet. Did someone say crispy duck skin? Serves: 6. Roasted Duck Breast. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 For the duck: Score the top of the duck breast in a criss-cross pattern. A good rule of thumb is that if you can see the meat through the scoring lines, you’ve cut too deep. 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. 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 distinction is an important health benefit. While Moulard Duck Breast looks and “feels” like beef, it’s not red meat because it’s poultry. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Roasting Moulard Duck Breast is the perfect way to achieve a crispy duck skin exterior contrasted with a juicy & rich meat interior. How to cook duck breast. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. 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. Their meat is of a dark color, very ten Prepare chimichurri. Array … Course salt, as needed. As with steak, the best seared duck breast recipe is the simplest approach. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Today, there are thousands of recipes for delicacies of this poultry. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce 1 Tbsp duck confit seasoning (see recipe) 6 cup duck fat or vegetable oil. You ready? We love to combine our 2 favorite ingredients into one simple recipe: Moulard Duck Breast and smoke. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed 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. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. You can save this rendered duck fat for future cooks. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. D’Artagnan Moulard Magret Duck Breast with Luxardo Maraschino Cherries and Tawny Port Wine Sauce is one of the most luxurious recipes you can make for a special dinner. The Moulard is larger and has a stronger, gamier taste than the White Pekin. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 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. Remove from pan and let rest for 10 minutes. (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.) https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. Cut duck breast in half, then cut … Cook for 15-20 minutes, until fork-tender. Remove from pan and let rest for 10 minutes. 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. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. 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. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Pepper. Larger than any other duck breast with wonderful steak overtones and … Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. In a large sauce pan, place duck breasts skin-side down and raise heat to low. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Score the skin of the duck breasts in a crisscross pattern. Add the potatoes to a pot of water and bring to a boil over high heat. 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. Pan sear DUCKCHAR Moulard Duck Breast to desired doneness. Ingredients. The flavor of the Moulard is assertive, rich, and familiar. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. The whole prep and cooking process takes 20 minutes. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. Cast iron pans are perfect cooking tool for searing Moulard Duck Breast. 4 garlic cloves. 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 earthy notes of celery root dress up classic mashed potatoes. For the galette, blot potatoes dry on paper towels. Kosher salt. 1/4 cup chopped parsley. The bold flavor of the Moulard duck holds up on its own. Approach grilling it the same way you would with a nicely marbled steak. Preparation With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without... Place in a hot skillet skin side down and reduce heat to medium. Author: Epicurus.com Kitchens. https://cooking.nytimes.com/recipes/1018117-duck-prosciutto Heat a cast iron pan on high, and place the duck breast skin side down in the pan. You can easily double this recipe if you're having a dinner party. Smoking takes the flavor to a new level. For the Duck and Assembly: Preheat oven to 350˚F. Wipe the breast dry; sprinkle with sea salt and pepper. Heat a large heavy skillet over moderate heat. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Cuisine: American. Remove from pan and let rest for 10 minutes. Take your time and add as many scoring lines as you can. DUCKCHAR Moulard Duck Breast >. This is why Moulard Duck is often referred to as the "ribeye in the sky". It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. For this reason, Magret can be used in recipes as if it were beef. Step 2 - Choose your pan. Each half breast weighs approximately 16 ounces, which is twice as large as the Pekin Duck’s half breast. It is very easy to sear the duck breasts and make a quick sauce in the same pan. Continuously ladle out rendered duck fat while the duck breast cooks. For the Duck and Assembly: Preheat oven to 350˚F. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html Score duck breast skin. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set … In a large sauce pan, place duck breasts skin-side down and raise heat to low. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. Add potatoes, shaking the pan and turning them to cover evenly with fat. Weigh breasts individually so you can check their progress toward curing. Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar Remove fat as it accumulates. We also offer fresh Mouldard duck legs and smoked Moulard duck breast. 1 ½ Tbsp carrot dust. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. Sear duck breast. Score the top of the duck breast in a criss-cross pattern. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. The breasts are quite large and deliciously meaty. The Moulard is a cross between a male Muscovy duck and a female White Pekin. Let’s get started with this delicious duck breast recipe. We think medium rare is best. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast 1 ½ Tbsp tomato dust. Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. 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. Add apples; cook and stir until … Season with salt and pepper on the meat side only. Be careful, though, and avoid cutting into the meat. 1/4 cup chopped cilantro. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Serves 2 EASY. Its flavor holds up on its own. Cut, serve, and enjoy. DUCKCHAR Moulard Duck is a hybrid cross between a Muscovy Duck and a Pekin Duck. Sear both sides of the duck breast and aim for a medium rare finish. Sold by the each. In a large sauce pan, place duck breasts skin-side down and raise heat to low. Once it cools, filter the rendered fat and store in fridge. Barbecued Moulard Duck Breast . No fat or oil is needed. Once the internal temperature of the duck breast reaches 131 degrees F, remove duck breast from the cast iron skillet. 1 tsp lemon dust . 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. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Score the duck skin with sharp knife, making sure to not cut into the flesh. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, … Roast duck breast. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit. Flip duck breast; continue to cook, skin-side up, until internal temperature reaches 131ºF and then immediately transfer to a plate. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w For centuries, every Chinese family kept its recipe for the most delicious duck and prepared the house specialty for the holidays. This unique flavor combination means sauces, marinades, and complicated recipes are unnecessary. With Moulard Duck Breast, a tender and juicy result is easily achieved through searing, grilling, roasting, or smoking. Step 3 - Flip and pan sear duck breast skin side up. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. 1 Tbsp celery root dust. Print. The breast meat possesses a deep red coloring and a “beefy” flavor & texture that is often mistaken as a red meat by Moulard duck first-timers. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. 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. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on … Moulard, the breed of duck raised for the production of foie gras, is my favorite. Jump to Recipe Print Recipe. 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. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. Gently braised Brussels Sprouts and a French version of a sweet … Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Put duck breast in pan, skin side down, without any butter or fat. In short, the Moulard Duck Breast’s cooking ease combined with its unique size, texture, and flavor make it a perfect substitute for steak. Duck Confit Seasoning. Learn about the Moulard Duck >Moulard Duck Breast Recipes >. Season both sides with kosher salt and pepper. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 Magret Breast should be prepared as any red meat; seared and … Cook until the duck skin is thin, crispy and golden. Smoked Boneless Duck Breast 2 Ways ... - Masterbuilt Recipes DUCKCHAR Moulard Duck Breast is the perfect steak substitute. Right here. To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Ingredients. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. This is a great eating duck. Then lower the heat to medium and flip the breast over, cooking for about 4 minutes. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. Make sure the duck is not cooked beyond medium rare. 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. Melt butter in a separate skillet over high heat. Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 2 Tbsp Course salt. Moulard Duck. That’s because pan searing DUCKCHAR Moulard Duck Breast is as easy, simple and familiar as searing a fine steak. Flip and pan sear duck breast skin side up. Cook duck breast skin side down at medium-high heat. It is also often selected for its liver, which is often used for foie gras. They are fed a recipe of an all-vegetarian diet made right on the farm. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Place Duck skin side down in a cold pan over a low flame. Just be sure not to cut into the meat. Recipe type: Main Course. Jump to Recipe Print Recipe. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. Scoring is the key to crispy duck breast skin because it allows the fat to render off during the cook. This duck has a meaty flavor with wonderful steak overtones. Pan-fried duck breast recipe. Season well, then set aside to bring the meat to room temperature. This is a great eating duck. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 4 4 Small duck legs. Cooking duck breast in the pan is the most classic, and arguably, delicious & simple approach to a duck breast recipe. Season well, then set aside to bring the meat to room temperature. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Cook for about 8 minutes. This step usually takes 7 - 10 minutes if you’re aiming for a medium rare finish. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Davi and Josh want to stress that duck is super easy to cook, especially Moulard duck breast. Even if you’ve never learned how to cook duck breast in a skillet, you likely already know to make seared duck breast. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. We’ll ship it directly to your door. Pan-fried duck breast recipe. Remove from pan and let rest for 10 minutes. Cook for 8 minutes, checking to avoid burning. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Freshly ground black pepper, as needed. With Moulard Duck Breast, a tender and juicy result is easily achieved through searing, grilling, roasting, or … With a sharp knife, … Cook for 8 minutes, while continuously … This recipe is courtesy of David McAninch, from his book Duck Season. 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. In a large sauce pan, place duck breasts skin-side down and raise heat to low. Pro Tip: DUCKCHAR is best served medium-rare, DUCKCHAR Moulard Duck BreastKosher saltPepper. With cast iron, ensure that your burner flame is large enough to heat the cast iron skillet. Season the duck breasts on both sides with salt and pepper. All you’ll need is salt and pepper. The magret refers to the breast of a Moulard duck that has been reared for foie gras. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. Once the internal temperature of the duck breast … Serves 2 EASY. 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