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