Moulard Duck Breast (Magret) | Single-Pack Clearance Footlocker Finishline

These Moulard Ducks are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all-vegetarian diet made right on the farm. With a great yield, Moulard Duck eats like a steak and has a deep red color. These ducks are 100%  are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used. 

Duck meat represents the epitome of healthy and hearty, high-quality meat. Its robust flavor is met with a mouthwatering tenderness.

MOULARD DUCK

The Moulard duck, a distinctive and popular breed, is a hybrid resulting from the crossbreeding of two different species of ducks: the Muscovy male and the Pekin female. This unique combination yields a duck known for its rich, flavorful meat, particularly favored in the culinary world. The Moulard duck is highly regarded for its large breast, known as magret, which is a delicacy in French cuisine. The breeding process creates a duck with robust flavors and a meaty texture, distinguishing it from other duck varieties. The Moulard duck’s origin and breeding method make it a special choice for gourmet cooking and fine dining.

COOKING TIPS FOR MOULARD DUCK

Cooking Moulard Duck breast requires a balance of technique to achieve the perfect combination of crispy skin and tender, juicy meat. Here are some general tips:

1. Score the Skin: Before cooking, score the skin of the duck breast in a criss-cross pattern. This helps render the fat and makes the skin crisp.

2. Start with a Cold Pan: Place the duck breast skin-side down in a cold pan, then turn on the heat. This allows the fat to render slowly, crisping the skin without overcooking the meat.

3. Control the Heat: Cook the duck breast on medium-low heat to render the fat and crisp the skin. Once the skin is crisp, flip the breast to cook the other side.

4. Don’t Overcook: Moulard Duck breast is best enjoyed medium-rare to medium. Overcooking can make the meat tough.

5. Rest the Meat: Let the duck breast rest after cooking before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meat.

6. Use the Rendered Fat: The rendered duck fat can be used to cook vegetables or potatoes, adding a rich flavor.

Remember, every cooking method can vary slightly depending on the size and thickness of the duck breast, so adjust cooking times accordingly. For more detailed recipes and specific cooking instructions, refer to culinary websites or cookbooks specializing in duck or French cuisine.