These breasts come from free-roaming Moulard ducks, which have been raised In Sullivan County N.Y. Moulard's are a prized breed that yields dense, meaty duck breasts. 2 teaspoons five-spice powder. Slowly render the fat, remove the fat as needed (save the fat for potatoes or eggs for the next morning), as you do not want to steam the duck in its own oil/fat. https://to-table.com/blogs/recipes/magret-de-canard-duck-breast-recipes Score the fat side in a cross-hatch pattern, only cutting ¾ of the way through the skin. Score Duck Breast Skin. If you can cook steak, you already know how to cook DUCKCHAR. Juicy and flavorful, this boneless Moulard Duck Magret is a wonderful delicacy from the repertoire of French cuisine and a healthy alternative to pork or beef steak.Only the best part of the appetizing breast of Moulard Ducks, grown on Canadian farms by Rougie, will become the basis for your culinary masterpiece. Still skin side down, finish cooking in the oven. Keep up the great service!!! 13 products. Cook to medium-rare; the duck breast will be tender, juicy and delicious with a crispy skin. This duck has a meaty flavor with wonderful steak overtones. Breasts are larger than anything I can get at my neighborhood butcher and they were very tasty. Office: 973.917.3155Retail Store: 973.917.FARMcustomerservice@fossilfarms.comEst. Each and every Duck has plenty of room to spread their wings and socialize. Season both sides of duck breasts with salt and pepper. Duck is such a welcome change from the typical red meat or chicken, and DUCKCHAR makes it surprisingly convenient to enjoy at home. 2 tablespoons salt. Looking forward to having them again. Fresh Moulard Duck ($11.99/lb) (Uncooked) Check out our *NEW* THANKSGIVING QUICK ORDER FORM We're offering a fresh moulard ducks from LaBelle farms in The Hudson Valley. Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar 100 milliliters Champagne vinegar 50 milliliters water 1 Tablespoon salt 1 garlic clove Filter Filter Alpha gal Cured Meats Duck Duck - Moulard Foie Gras Game Birds. Put duck breasts in pans, skin side down, without any butter or … This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. This is why Moulard Duck is often referred to as the "ribeye in the sky". Directions for the Duck Eggs Heat water in medium saucepot to 138 degrees. Season liberally with salt and pepper. When wine is reduced by half, add chicken stock 1 ladle at a time, stirring constantly. Magret refers to the breasts of ducks that have been fed and raised to produce foie gras. Raised to our exacting specifications in free-range barns, our Moulard ducks eat a … The Hen Duck Breasts have a net weight of 8 to 10 ounces per lobe and are Antibiotic Free. DUCKCHAR Moulard Duck is a hybrid cross between a Muscovy Duck and a Pekin Duck. Smoked Duck Breast Ingredients. Some refer to it as “duck steak”! I like to cook it slowly in a pan on the skin side until crispy and browned, then on the flesh side just until medium-rare. With a great yield, Moulard Duck eats like a steak and has a deep red color. This hybrid breed, known for its rich red meat, gives us the hearty magret - or duck breast - and the ample legs that become … This is a great eating duck. 10/10. We also offer fresh Mouldard duck legs and smoked Moulard duck breast. To Prepare Duck Magret Start with our famous Moulard Duck Magret, Half Breast. The moulard breast in particular is just as juicy, flavorful, and satisfying as steak, but generates less smoke and mess during cooking. ". I couldn’t bring right in but the shipping ice packs kept it frozen! Add Duck Eggs in the shell and cook for 30 minutes, keeping the temperature constant with low heat and a thermometer or emersion circulator. Fossil Farms offers 4 distinct breeds of Duck: Alina, Barbarie, Moulard and Pekin. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Turn Duck Breast over onto meat side and continue to cook 3-5 minutes or until duck is at desired internal temperature. These ducks are slow growing & full flavored with lots of fat. Place a skillet over high heat and immediately place the duck breast skin side down in the dry pan. Place Duck Breast in cast iron pan skin side down and heat to medium. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Place in … Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. For this reason, Magret can be used in recipes as if it were beef. 1 tablespoon garam masala. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. Step 1 - The best way to prepare and make smoked duck breast is the simplest. Our Moulard Duck Breasts come in two varieties, both of which are trimmed of excess fat for a higher yield of meat. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Rohan™ Duckling Serves 4 Ingredients For the Pickled Mustard Seeds: 120 grams mustard seeds 20 grams granulated sugar 100 milliliters Champagne vinegar 50 milliliters water 1 Tablespoon salt 1 garlic clove Cook skin side down for approximately 15 minutes or until fat has rendered from skin and is brown and crispy. per lobe. Smoke Duck Breast. This year our menu included duck breasts and camel patties. Magret De Canard, Boneless Moulard Duck Breast - 1.1 lb, Rougie, Canada. Let eggs rest for 10 minutes. Add wine and reduce. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. Each breed comes from partnered farms with a common dedication to producing the highest quality and ethically raised product available. Continue by adding more stock and stirring at medium heat as liquid cooks off until all chicken stock is gone. Duck Breast: 8 kg/cs $ Call: Duck Legs: 8 kg/cs $ Call: WE CARRY A VARIETY OF SIZES OF DUCK BREASTS. Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Moulard Duck … DUCKCHAR Moulard Duck Breast looks and “feels” like steak. It’s poultry and it’s better for you. Place Duck skin side down in a cold pan over a low flame. Fossil Farms is my go to place for game and they never disappoint. 1997, Fossil Farms Company Store & Retail Market in Boonton, NJ. 1 … This is why Moulard Duck is often referred to as the "ribeye in the sky". Start by trimming away excess fat that extends beyond the edge of the meat. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Is reduced by half, add chicken stock to simmer and reduce heat to low and... 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