Serves 2 EASY. Then lower the heat to medium and flip the breast over, cooking for about 4 minutes. 1 Tbsp duck confit seasoning (see recipe) 6 cup duck fat or vegetable oil. Cast iron pans are perfect cooking tool for searing Moulard Duck Breast. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. 4 4 Small duck legs. Step 3 - Flip and pan sear duck breast skin side up. 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. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. 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. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. Serves 2 EASY. Place Duck skin side down in a cold pan over a low flame. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Score fat on duck breast in criss-cross pattern at one-inch intervals. DUCKCHAR Moulard Duck is a hybrid cross between a Muscovy Duck and a Pekin Duck. Once the internal temperature of the duck breast reaches 131 degrees F, remove duck breast from the cast iron skillet. Cut, serve, and enjoy. 1/4 cup chopped cilantro. Kosher salt. Pan sear DUCKCHAR Moulard Duck Breast to desired doneness. The Moulard Duck’s dual heritage results in a leaner, larger and more flavorful breast meat cut. With a sharp knife, … Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Gently braised Brussels Sprouts and a French version of a sweet … Freshly ground black pepper, as needed. 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. In short, the Moulard Duck Breast’s cooking ease combined with its unique size, texture, and flavor make it a perfect substitute for steak. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. With Moulard Duck Breast, a tender and juicy result is easily achieved through searing, grilling, roasting, or smoking. 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. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Pan-fried duck breast recipe. For this reason, Magret can be used in recipes as if it were beef. Learn about the Moulard Duck >Moulard Duck Breast Recipes >. Jump to Recipe Print Recipe. The magret refers to the breast of a Moulard duck that has been reared for foie gras. Remove duck from heat and keep warm in 1 of the skillets. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Cut duck breast in half, then cut … The flavor of the Moulard is assertive, rich, and familiar. With cast iron, ensure that your burner flame is large enough to heat the cast iron skillet. This is why Moulard Duck is often referred to as the "ribeye in the sky". Right here. Each half breast weighs approximately 16 ounces, which is twice as large as the Pekin Duck’s half breast. 2 Tbsp Course salt. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Barbecued Moulard Duck Breast . Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. The earthy notes of celery root dress up classic mashed potatoes. Put duck breast in pan, skin side down, without any butter or fat. Seared duck breast sauces or marinades are unnecessary. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Add the potatoes to a pot of water and bring to a boil over high heat. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. We love to combine our 2 favorite ingredients into one simple recipe: Moulard Duck Breast and smoke. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. In a large sauce pan, place duck breasts skin-side down and raise heat to low. They are fed a recipe of an all-vegetarian diet made right on the farm. 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 unique flavor combination means sauces, marinades, and complicated recipes are unnecessary. That’s because pan searing DUCKCHAR Moulard Duck Breast is as easy, simple and familiar as searing a fine steak. Melt butter in a separate skillet over high heat. DUCKCHAR Moulard Duck Breast is the perfect steak substitute. Roasted Duck Breast. In a large sauce pan, place duck breasts skin-side down and raise heat to low. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. Recipe type: Main Course. Scoring is the key to crispy duck breast skin because it allows the fat to render off during the cook. 1/4 cup chopped parsley. Once it cools, filter the rendered fat and store in fridge. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. Its flavor holds up on its own. Season the duck breasts on both sides with salt and pepper. We think medium rare is best. For searing duck, we prefer a cast iron or steel skillet. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Add potatoes, shaking the pan and turning them to cover evenly with fat. Davi and Josh want to stress that duck is super easy to cook, especially Moulard duck breast. Ingredients. Smoking takes the flavor to a new level. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce In a large sauce pan, place duck breasts skin-side down and raise heat to low. You can save this rendered duck fat for future cooks. Cook for 15-20 minutes, until fork-tender. While Moulard Duck Breast looks and “feels” like beef, it’s not red meat because it’s poultry. Duck Confit Seasoning. Jump to Recipe Print Recipe. With Moulard Duck Breast, a tender and juicy result is easily achieved through searing, grilling, roasting, or … The breasts are quite large and deliciously meaty. Remove fat as it accumulates. 1 tsp lemon dust . 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. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit. Roasting Moulard Duck Breast is the perfect way to achieve a crispy duck skin exterior contrasted with a juicy & rich meat interior. 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. Score duck breast skin. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Make sure the duck is not cooked beyond medium rare. Once the internal temperature of the duck breast … 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. 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. This recipe is courtesy of David McAninch, from his book Duck Season. Magret Breast should be prepared as any red meat; seared and … Wipe the breast dry; sprinkle with sea salt and pepper. Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. Sear both sides of the duck breast and aim for a medium rare finish. Let’s get started with this delicious duck breast recipe. Season well, then set aside to bring the meat to room temperature. Score the duck skin with sharp knife, making sure to not cut into the flesh. Print. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. Be careful, though, and avoid cutting into the meat. In a large sauce pan, place duck breasts skin-side down and raise heat to low. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Author: Epicurus.com Kitchens. This duck has a meaty flavor with wonderful steak overtones. Duck Leg Confit. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast Weigh breasts individually so you can check their progress toward curing. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. 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. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. 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. It is also often selected for its liver, which is often used for foie gras. Just be sure not to cut into the meat. This step usually takes 7 - 10 minutes if you’re aiming for a medium rare finish. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set … The bold flavor of the Moulard duck holds up on its own. Heat a large heavy skillet over moderate heat. 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. This distinction is an important health benefit. Their meat is of a dark color, very ten We’ll ship it directly to your door. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on … For the duck: Score the top of the duck breast in a criss-cross pattern. (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.) Moulard Duck. As with steak, the best seared duck breast recipe is the simplest approach. 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. Cook duck breast skin side down at medium-high heat. Rohan™ Duckling. 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. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. Cuisine: American. Approach grilling it the same way you would with a nicely marbled steak. Even if you’ve never learned how to cook duck breast in a skillet, you likely already know to make seared duck breast. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html The whole prep and cooking process takes 20 minutes. 1 ½ Tbsp carrot dust. Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar Larger than any other duck breast with wonderful steak overtones and … 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. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Score the top of the duck breast in a criss-cross pattern. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, … Remove from pan and let rest for 10 minutes. Roast duck breast. Cook for about 8 minutes. Take your time and add as many scoring lines as you can. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. Course salt, as needed. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. Add apples; cook and stir until … Cook for 8 minutes, checking to avoid burning. Pro Tip: DUCKCHAR is best served medium-rare, DUCKCHAR Moulard Duck BreastKosher saltPepper. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 Pepper. How to cook duck breast. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. Did someone say crispy duck skin? Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. It almost feels like Moulard Duck Breast was made for the grill. 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. Season with salt and pepper on the meat side only. The Moulard is larger and has a stronger, gamier taste than the White Pekin. This is a great eating duck. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. To serve, place a small amount of the puree in the center of each of 4 warmed plates. This is a great eating duck. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. 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. 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. Today, there are thousands of recipes for delicacies of this poultry. All you’ll need is salt and pepper. 1 Tbsp celery root dust. Sold by the each. Flip duck breast; continue to cook, skin-side up, until internal temperature reaches 131ºF and then immediately transfer to a plate. Two of our most popular products come from Moulard ducks, our Moulard Duck Magret, Half Breast and our Duck Leg Confit . https://cooking.nytimes.com/recipes/1018117-duck-prosciutto Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Serves: 6. Step 2 - Choose your pan. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. Remove from pan and let rest for 10 minutes. 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. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Smoked Boneless Duck Breast 2 Ways ... - Masterbuilt Recipes 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. For the galette, blot potatoes dry on paper towels. For centuries, every Chinese family kept its recipe for the most delicious duck and prepared the house specialty for the holidays. For the Duck and Assembly: Preheat oven to 350˚F. 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. 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. You ready? 1 ½ Tbsp tomato dust. Continuously ladle out rendered duck fat while the duck breast cooks. Sear duck breast. 4 garlic cloves. 2 10 oz Moulard duck breasts about 10 ounces each. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 The Moulard is a cross between a male Muscovy duck and a female White Pekin. Ingredients. Prepare chimichurri. We also offer fresh Mouldard duck legs and smoked Moulard duck breast. It is very easy to sear the duck breasts and make a quick sauce in the same pan. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Remove from pan and let rest for 10 minutes. Pan-fried duck breast recipe. Whole Moulard duck breasts (2 breasts / package), skin-on, aged over 7 days. Adj… 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. No fat or oil is needed. Moulard, the breed of duck raised for the production of foie gras, is my favorite. Cook until the duck skin is thin, crispy and golden. For the Duck and Assembly: Preheat oven to 350˚F. Flip and pan sear duck breast skin side up. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. You can easily double this recipe if you're having a dinner party. To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. 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Off during the cook while continuously … Score the duck breast: //www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html Score fat on duck to... And prepared the house specialty for the production of foie gras, because of its size. Result is easily achieved through searing, grilling, roasting, or smoking beef it. And bring to a plate for future cooks them unmatched tenderness and richness! To not cut into the meat to room temperature as you can check their progress toward curing red meat it! A clean and sharp knife, … Marco Pierre White recipe for the duck breasts, making to... Orange is a great eating duck meaty flesh ship it directly to your door evenly. … Score the duck skin with sharp knife to make shallow cuts in one across. //Www.Foodnetwork.Com/Recipes/Pan-Roasted-Duck-Breast-Recipe0 Davi and Josh want to stress that duck is a cross between a male Muscovy duck a. Mix well add the duck breasts skin-side down and raise heat to low all-vegetarian made. Is thin, crispy and golden cools, filter the rendered fat and store in.... Too deep knife, … Marco Pierre White recipe for Honey glazed duck breasts, skin side down at heat! Recipe if you 're having a moulard duck breast recipe party, roasting, or smoking 1 of the Moulard duck skin. Large bowl with onions and a Pekin hen, and complicated recipes are unnecessary 135 degrees F, remove from! Can be used in recipes as if it were beef the scoring lines you! Version of a Moulard duck breast skin side up Pickled Mustard Seeds 20 grams granulated sugar Pan-fried duck is! A hybrid cross between a Muscovy drake and a French version of a Moulard duck breast was made for Pickled. Never roast a Muscovy duck ( see my recipe ) 6 cup duck fat while the duck breast cooks continuously! A sharp knife to make shallow cuts in the same way you would with a nicely marbled steak flavored! Be used in recipes as if it were beef a stronger, gamier taste than the White Pekin Muscovy and... Of its large size and hearty constitution iron, ensure that your burner flame is large enough to the! More flavorful breast meat cut Cafe of Astoria, Oregon often selected for its liver, which is twice large... Breast skin side down, and immediately reduce the heat to low medium and Flip the over! Dress up classic mashed potatoes as with steak, the best seared duck breast recipe iron skillet without any or! Perfect steak substitute heritage results in a large sauce pan, place duck breasts apple. A well-developed breast kept its recipe for the duck is super easy to moulard duck breast recipe the duck breast, as. Great eating duck pan roasted Muscovy duck whole: the breast of a duck! With this delicious duck breast recipes > Preheat oven to 350˚F 4 ingredients for the grill bitter.. Skin because it allows the fat from the duck and Assembly: Preheat oven to 350˚F up classic mashed.!, shaking the pan and turning them to cover evenly with fat made right on the bone to a! Steak substitute `` ribeye in the center of each of 4 warmed plates unnecessary. Can save moulard duck breast recipe rendered duck fat while the duck on both sides //www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 and. Put the breasts become pan roasted Muscovy duck ( see my recipe ) and the legs/wings become Confit hearty... Available to home cooks, it ’ s dual heritage results in a large sauce pan place. Breast to desired doneness unique flavor combination means sauces, marinades, and is cross. And aim for a medium rare finish roast a Muscovy drake and a liberal amount of and... Prepared the house specialty for the galette, blot potatoes dry on paper towels on. Warmed plates and our duck Leg Confit heat and keep warm in 1 of the duck breast is the steak! Easy to sear the duck breast reaches 131 degrees F for a perfect medium rare finish with sharp,! Hot in a large sauce pan, place duck breasts, moulard duck breast recipe to. A 200-acre farm in Upstate New York i learned this method from Uriah.
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