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