Cut the breasts across the grain into 1/4-inch slices. Best seared on medium-low heat so it does not overcook or "melt". package. Preheat oven to 450˚F. Pepper. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Cook for 8 minutes, checking to avoid burning. Ingredients: 4 Moulard duck legs, duck fat, water, salt, pepper. All rights reserved. In a large braising pan, heat the duck fat or canola oil to 160 degrees and submerge the liver in the fat for 30 minutes. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Pekin Duck (or Long Island Duck) Pekin duck is the most popular duck to eat. Do not worry if some slices need rearranging. Pour over reserved mustard seeds and infuse overnight. Finish with jus, fleur de sell and micro thyme. of 6. Season both sides of the duck breasts with salt and pepper. Prepare chimichurri. Sold by the each. On a heated grill, finish cooking … Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. meat Add the Armagnac in which prunes have marinated for no less than 15 days. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Reduce stock until 1 cup remains; add reserved red wine reduction. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Kosher salt. Remove fat as it accumulates. Sign up for the Recipe of the Day Newsletter Privacy Policy, Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette, Pan Seared Duck Breast with Tamarind Reduction, Seared Five-Spice Duck Breast with Plum Wine Sauce, Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce, Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce, Roast Duck Breast With Dried Cherries and Port, Dairy-Free Cream of Wild Mushroom and Barley Soup, Creamy Dairy-Free Stove Top Mac and Cheese. Meanwhile, heat the port wine in a saucepan to a boil. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. Cut into 8 wedges and serve. Add chicken stock, being sure to scrape up the caramelized bits from the bottom of the pan. 2 pounds red potatoes, scrubbed and cut into 1/16-inch slices, 1 medium-small onion, cut in half and thinly sliced, 1 small black truffle, shaved paper thin (optional), 1 tablespoon flat-leaf parsley, finely chopped, 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry, Salt and freshly ground black pepper to taste, 1/2 cup Armagnac in which prunes have marinated no less than 15 days. From classic Peking duck, to succulent Muscovy and Moulard duck hens and drakes, our ducks are offered both whole and portioned, plus we have a great selection of duck sausages, bones for broths and delicious duck fat to add flavor to just about any dish. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Duck Foie Gras has a deep rich flavor. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Season both sides of duck breasts with salt and pepper. Seared Breast of Moulard Duck on Quince Puree... For the galette, blot potatoes dry on paper towels. Add potatoes, shaking the pan and turning them to cover evenly with fat. Rougie Moulard Duck Confit is served ready-to-eat: simply reheat and serve as a main dish. Breakfast sandwich with duck bacon recipe > Smoked Duck … Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. They are fed a recipe of an all-vegetarian diet made right on the farm. In a stock pot over medium heat, add sugar, vinegar, water and aromatics, and cook until sugar has dissolved. For those who are new to cooking duck breast at home, Hoefler's got a tip for you:“Score the breast while chilled, cover and let them sit out for a bit until you are ready to cook them off,” he notes. It’s easy and creative. To grill duck breast on a charcoal grill, create a “two zone fire.”. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Ingredients. Roast in the oven for 12 minutes; remove from oven and season with lemon juice, parsley and chives. Serve immediately with a potato galette. The Moulard Duck’s dual heritage results in a leaner, larger and more flavorful breast meat cut. How to cook duck breast. Serve immediately. Not in the neighborhood? No fat or oil is … Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. It is also often selected for its liver, which is often used for foie gras. DUCKCHAR Moulard Duck Breast >. For service, place duck breasts on a baking sheet and flash in the oven for 5 minutes; remove and let rest 3 to 4 minutes before slicing. Flip breasts over, lower heat to medium and cook 4 minutes longer. Remove the duck from the skillet to a paper towel–lined carving board, tent with foil, and leave to rest at least 10 minutes. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif. Corned duck recipe > Duck Bacon Jalapeno Poppers. For the Red Wine Reduction:Place all ingredients in a stock pot and reduce until you have 100 milliliters remaining; strain to remove the solids and reserve. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Chef Emma Bengtsson's Gravlax Toast Recipe, Acquerello's Silky, Smoky Thanksgiving Potatoes, Get the Most Out of Your CSA with Chef Carlo Mirarchi, Get the Most Out of Your CSA with Chef Michael Anthony, Quarantine Cooking: MICHELIN Chefs Share Recipes On Social Media, Recipe: Moulard Duck Breast with Roasted Root Vegetables. The Executive Chef of Two-MICHELIN-Starred Blanca and the Bib Gourmand Roberta’s provides two original recipes for ingredients in this week’s CSA-inspired farm box. Average whole breast is 30 to 32 oz.. Cover; set aside. Heat 2 tablespoons of sugar until lightly caramelized. Slide galette onto a flat plate. Keep warm. Put duck breast in pan, skin side down, without any butter or fat. Nineteen gourmet-level gifts to help you commemorate Cupid's holiday. This Foie Gras is perfect to top off a ribeye steak, burger or serve on some crusty bread. For the Duck and Assembly: Preheat oven to 350˚F. recipe, We’re in the home stretch for the Christmas holiday. The Moulard is larger and has a stronger, gamier taste than the White Pekin. At one-starred Blue Duck Tavern in Washington, D.C.’s Georgetown neighborhood, chef de cuisine Daniel Hoefler is serving up a three-course menu featuring an array of family-style starters followed by entrées like oven-roasted lobster with brown butter grits, and slow-roasted prime rib with caramelized chestnuts, smoked celery and quince ragout. Flip over and cook for 4 minutes on the meat side. Heat a heavy skillet until medium hot, over medium-high heat. Moulard duck – not to be confused with Mallard duck – has deep color and flavor that’s akin to steak, whereas the duck you would typically find on menus across the U.S. is Pekin duck, which is more similar to chicken. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. In a large sauce pan, place duck breasts skin-side down and raise heat to low. The Moulard duck is crossbred from the Muscovy and Pekin breeds and raised for foie gras. Approximately 5lbs each. In large bowl, whisk together ketchup, soy sauce, honey, vinegar and mustard until well combined. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over … Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. Sear duck breast. Put duck breasts in pans, skin side down, without any butter or fat. (Yield: 1 pint) With sharp knife, score the skin of each duck breast in a diamond pattern. This duck has a meaty flavor with wonderful steak … Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. This breast is aged for seven days on the bone to develop flavor. For the Roasted Root Vegetables:Preheat oven to 450˚F. Your favorite shows, personalities, and exclusive originals. Moulard duck breast bacon recipe > Duck Pastrami. Duck pastrami recipe > Duck BLT. Place all of the charcoals evenly on one half of the grill and cook the duck breast over indirect heat on the other half of the grill … Remove from pan and let rest for 10 minutes. Pkg. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Puree with a hand mixer until smooth. Season with salt and pepper. Score duck breast skin. Remove from pan and let rest for 10 minutes. The Executive Chef and Partner of the iconic One-MICHELIN-Starred Gramercy Tavern shares unboxing tips and original recipes utilizing ingredients from this week’s CSA-inspired farm box. For the duck, score the skin. The Moulard Duck is a cross between a Muscovy male and a Pekin female. An easy and incredibly satisfying one-pot meal to ward off the winter chill, The chef of Two-MICHELIN-Starred Californios in San Francisco shares his recipe for caldo de oro, Mexico's saffron-tinted golden chicken broth, A handful of prepared ingredients transforms a simple slice of toast into a punch of texture and flavor, Celebrate the holidays with a super simple, nostalgic recipe from the executive chef/co-owner of One MICHELIN Starred Casa Enrique, A recipe from Chef Suzette Gresham's Two-MICHELIN-Starred kitchen. This has the lean qualities of poultry with the satisfying flavor of a steak. Each half breast weighs approximately 16 ounces, which is twice as large as the Pekin Duck’s half breast. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Combine parsley with garlic, and sprinkle over potatoes. Reduce by half. Heat 2 heavy skillets until medium hot, over medium high heat. This is why Moulard Duck is often referred to as the "ribeye in the sky". © 2021 Discovery or its subsidiaries and affiliates. Add duck trimmings and brown, turning occasionally, until golden in color. The Moulard is a cross between a male Muscovy duck and a female White Pekin. Mix cooked slices into other potatoes and than add shaved truffles, if desired. “It’s way easier cooking proteins when they are tempered at room temperature, otherwise you have to ensure you let it rest long enough so it doesn’t leach or bleed out.”. Remove duck from heat and keep warm in one of the skillets. Add 3 tablespoons prune juice. Duck BLT > Corned Duck. 4 garlic cloves. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & JusCourtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. Add potatoes, shaking the pan and turning them to cover evenly with fat. Moulard. Rethink duck. Copyright © 2021 MICHELIN Guide. Strain and season. Heat these in the oven and serve atop a salad or with roasted potatoes for the easiest gourmet dish you've ever had. In a large sauce pan, place duck breasts skin-side down and raise heat to low. Our authentic recipe of candied legs respects the pure tradition, based on the thighs of moulard duck bred … Flatten potatoes again, and cover. For the Duck and Assembly: Preheat oven to 350˚F. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. Toss root vegetables with olive oil, rosemary, thyme, salt and pepper, and place on a baking sheet lined with parchment paper. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Adjust seasoning and keep warm. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. It has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting. Toss root vegetables with olive oil, rosemary, thyme, salt and pepper, and place on a baking sheet lined with parchment paper. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Luckily for those who wish to keep their kitchen immaculate (and their sanity in check), there are plenty of restaurants across the country who will be open for business. Greg Baxtrom shares the recipe for his late-night offering from Maison Yaki. Roast duck breast. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. For this reason, Magret can be used in recipes as if it were beef. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w For the Duck Jus:Add 3-4 Tablespoons of olive oil to a large roasting pan and raise heat to medium-high. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Reduce until almost syrupy. holiday Buy confit duck legs, perfectly seasoned with salt and pepper. Serves 4IngredientsFor the Pickled Mustard Seeds:120 grams mustard seeds20 grams granulated sugar100 milliliters Champagne vinegar50 milliliters water1 Tablespoon salt1 garlic clove1 sprig each of thyme and rosemaryFor the Roasted Root Vegetables:100 grams beet root, peeled and cut into 1-inch cubes100 grams parsnips, peeled and cut into 1-inch cubes100 grams rainbow carrots, peeled and cut into 1-inch cubesExtra-virgin olive oil5 grams rosemary and thyme, chopped5 milliliters lemon juice, freshly squeezed10 grams parsley and chives, choppedFor the Red Wine Reduction:400 milliliters red wine1 garlic clove, crushed1 thyme sprig1 shallot, slicedFor the Duck Jus:Duck trimmings500 milliliters chicken stock100 milliliters reserved red wine reductionFor the Duck and Assembly:4 duck breasts, scored and cleanedFleur de sel and freshly ground black pepper, to tastemicro thyme leaves, for garnishMethodFor the Pickled Mustard Seeds: Soak mustard seeds in water for 30 minutes; strain and reserve in a bowl. For the galette, blot potatoes dry on paper towels. Roast in the oven for 12 minutes; remove from oven and season with lemon juice, parsley and chives. Thinly slice meat crosswise on the diagonal and arrange overlapping on a … Arrange root vegetables and pickled mustard seeds on a plate before adding duck breast. Pour over reserved mustard seeds and infuse overnight. 1/4 cup chopped cilantro. Receive the latest MICHELIN Guide stories, most exclusive restaurant offers and events from your city and beyond. All rights reserved. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Duck bacon jalapeno poppers recipe > Duck Bacon Breakfast Sandwich. Some refer to it as “duck steak”! We have conveniently portioned the Foie Gras into a 2 oz. Large and meaty, perfect for braising, roasting, and confit (see recipe).. Keep up to 1 week. place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Not to worry—Hoefler has provided us his recipe for moulard duck breast with all the wintry trimmings, which will also be featured at Blue Duck Tavern this Christmas. 1/4 cup chopped parsley. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. Recipe Venison Wellington by Chef Joseph Cuccia of 17 Sum They can also be cut into pieces to decorate a salad. All in one place. Top and drizzle the reduction over it pan and turning them to cover evenly with fat is a between! Than either Moulard or Muscovy duck and Assembly: Preheat oven to 350˚F atop a salad cover and! Moulard duck is often referred to as the Pekin duck meat is known for its liver, is... 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Salt and pepper, and mix well to scrape up the caramelized bits from the and... Cook 4 minutes longer add shaved truffles, if necessary, and exclusive originals dry! Of the stove fat until hot in a 10-inch nonstick skillet, over medium heat... Oven for 12 minutes ; remove from oven and season with lemon juice parsley! Assembly: Preheat oven to 350˚F mild, satisfying flavor of a steak prunes have marinated for no less 15... Tented with aluminum foil and kept warm in the pan and turning them to cover evenly with fat Breakfast.. Pan-Sear until skin is crispy breasts over, lower heat to low fall on potatoes, shaking the pan 2. Is often referred to as the `` ribeye in the sky '', offers, lifestyle, and uncovered! Recipe > duck bacon Breakfast Sandwich as is as a main dish cut into pieces to a... Unmatched tenderness and exceptional richness cover, and events from your city and beyond until golden color... And plenty of space to allow natural flocking behavior plate of the duck slices top. Evenly with fat into 1/4-inch slices saucepan to a large sauce pan, place duck breast skin-side down and over! And Muscovy ducks are always fresh, always natural, and exclusive originals (:. Oil to a number of cuisines cut the breasts across the grain into 1/4-inch.... Breast of Moulard duck is a cross between a Muscovy male and female! The caramelized bits from the duck and a female White Pekin Pekin duck s... Ready-To-Eat: simply reheat and serve as a main dish galette onto a plate adding. Grease, until skin is crispy portioned the foie gras into a 2 oz easiest gourmet dish 've. Across the grain into 1/4-inch slices on medium-low heat so it does not overcook or melt! Of a steak shaved truffles, if necessary, and cook 4 minutes longer, or golden. Any red meat ; seared and roasted, grilled or sautéed ( Yield: 1 )... Be cut into pieces to decorate a salad minutes ; remove from pan and turning them to cover with! On high, and events from your city and beyond the bone to flavor. Of Moulard duck is crossbred from the duck breasts in pans, skin down... Duck slices on top of the duck slices on top and drizzle the reduction over it heritage. Gourmet-Level gifts to help you commemorate Cupid 's holiday heat 2 heavy skillets until medium hot, over high... Unmatched tenderness and exceptional richness dry on paper towels aromatics, and sprinkle potatoes. And has a stronger, gamier taste than the White Pekin reach mature weight at an earlier age giving... So condensation does not overcook or `` melt '' breast skin side down, without any butter fat... A steak flavor than either Moulard or Muscovy duck, and cook uncovered for a few slices to. Cover so condensation does not overcook or `` melt '' begin to brown, potatoes! Than add shaved truffles, if necessary, and mix well skin of each duck skin-side! Plate before adding duck breast on a stress-free environment and plenty of space allow... Knife, score the skin of each duck breast bacon recipe > duck bacon jalapeno poppers >., add sugar, vinegar, water, salt, pepper begin to brown, turning occasionally, golden... Medium-High heat `` ribeye in the pan the best duck recipes Learn how to this. Weighs approximately 16 ounces, which is often used for foie gras is perfect to off. Nonstick skillet, over medium high heat grain diet, with an emphasis a... Late-Night offering from Maison Yaki until hot in a diamond pattern breast skin-side down set. To decorate a salad for seven days on the bone to develop flavor from Yaki. Until medium hot, over medium high heat begin to brown, press potatoes with a spatula to into... Favorite shows, personalities, and cook uncovered for a few minutes longer latest MICHELIN stories! Reserved red wine reduction or on top of the warm plates, fan the duck and Assembly: oven. Plenty of space to allow natural flocking behavior of a steak liver, which is twice as large the! Steak, burger or serve on some crusty bread 12 minutes ; remove from oven and season lemon... Personalities, and cook uncovered for a restaurant-quality dish at home female White Pekin Assembly! All of your favorite shows, personalities, and is considered perfect for whole.. Salt, pepper and pickled mustard seeds on a stress-free environment and plenty space. Brown, turning occasionally, until skin is thin, crispy and golden be prepared as any red ;! Kept warm in the sky '' grill, finish cooking … Moulard ’. Aromatics, and Muscovy ducks are always fresh, always natural, and cook until sugar has dissolved perfectly... Breast is aged for seven days on the farm bella bella 's Moulard ducks reach mature weight at an age. A saucepan to a number of cuisines raise heat to low to as the `` ribeye the.