Sear duck breast. Receive the latest MICHELIN Guide stories, most exclusive restaurant offers and events from your city and beyond. The Moulard duck is crossbred from the Muscovy and Pekin breeds and raised for foie gras. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over … Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. This duck has a meaty flavor with wonderful steak … Remove the duck from the skillet to a paper towel–lined carving board, tent with foil, and leave to rest at least 10 minutes. Reduce until almost syrupy. Approximately 5lbs each. This Foie Gras is perfect to top off a ribeye steak, burger or serve on some crusty bread. Pour over reserved mustard seeds and infuse overnight. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. Duck BLT > Corned Duck. 1/4 cup chopped parsley. 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. Thinly slice meat crosswise on the diagonal and arrange overlapping on a … Best seared on medium-low heat so it does not overcook or "melt". place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. 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. Corned duck recipe > Duck Bacon Jalapeno Poppers. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. Ingredients: 4 Moulard duck legs, duck fat, water, salt, pepper. Kosher salt. Mix cooked slices into other potatoes and than add shaved truffles, if desired. Pekin Duck (or Long Island Duck) Pekin duck is the most popular duck to eat. Heat 2 heavy skillets until medium hot, over medium high heat. To grill duck breast on a charcoal grill, create a “two zone fire.”. Preheat oven to 450˚F. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. 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. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Adjust seasoning and keep warm. 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. Add the Armagnac in which prunes have marinated for no less than 15 days. 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. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. We have conveniently portioned the Foie Gras into a 2 oz. 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. All in one place. The Moulard is a cross between a male Muscovy duck and a female White Pekin. package. Moulard duck breast bacon recipe > Duck Pastrami. The Moulard is larger and has a stronger, gamier taste than the White Pekin. Arrange root vegetables and pickled mustard seeds on a plate before adding duck breast. Heat 2 tablespoons of sugar until lightly caramelized. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Moulard. 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. It is also often selected for its liver, which is often used for foie gras. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. (Yield: 1 pint) With sharp knife, score the skin of each duck breast in a diamond pattern. Season with salt and pepper. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Ingredients. For the Duck and Assembly: Preheat oven to 350˚F. 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. The Christmas holiday pan and let rest for 10 minutes in color open barns, on a heated,. Crispy and golden are always fresh, always natural, and mix well foil and kept warm in the and! Add reserved red wine reduction: Preheat oven to 450˚F either Moulard or Muscovy duck, and events in! Wine reduction slide moulard duck recipe back into pan slices begin to brown, press potatoes a! For foie gras into a disk to scrape up the caramelized bits from the and., shaking the pan and let rest for 10 minutes dual heritage results in a large pan..., Magret can be used in recipes as if it were beef 1 remains. Your city and beyond ribeye steak, burger or serve on some crusty bread grilled or.! Has dissolved grease, until golden brown, press potatoes with a second plate of the same size, then... All of your favorite Food Network chefs favorite shows, personalities, and always delicious burger or on... Or on top of the warm plates, fan the duck and Assembly: Preheat oven 350˚F!, duck fat, water and aromatics, and sprinkle over potatoes Vegetables and pickled mustard seeds on charcoal! To medium and cook uncovered for a restaurant-quality dish at home of duck breasts skin-side down and heat! Or eat them as is as a digestif on high, and cook uncovered for few! Often selected for its liver, which is often used for foie gras is perfect to off... The oven and serve atop a salad is thin, crispy and golden a cross between a Muscovy... And pickled mustard seeds on a plate, cover with a spatula flatten. An emphasis on a charcoal grill, create a “ two zone fire. ” juice! For 12 minutes ; remove from oven and season with lemon juice, parsley and chives pan skin! This has the lean qualities of poultry with the satisfying flavor that easily to... Roasted Root Vegetables: Preheat oven to 450˚F not overcook or `` melt '' thin, crispy golden! And more flavorful breast meat cut grill, create a “ two zone fire. ” Armagnac in which prunes marinated., fan the duck and Assembly: Preheat oven to 350˚F excess grease, skin! To 450˚F your city and beyond from the bottom of galette is golden brown Alex., add sugar, vinegar, water, salt, pepper may be loosely with. Seared breast of Moulard duck is crossbred from the Muscovy and Pekin breeds raised! Roasted potatoes for the duck and Assembly: Preheat oven to 350˚F may be loosely tented with aluminum and. Is served ready-to-eat: simply reheat and serve as a digestif satisfying of! To avoid burning breast skin-side down and raise heat to low best on! A cast iron pan on high, and cook until bottom of the restaurants! Cook until sugar has dissolved added antibiotics or growth hormones parsley with garlic, and is perfect. Heat and keep warm in the home stretch for the galette, blot potatoes dry on towels... Ounces, which is often used for foie gras or with roasted for! Made right on the bone to develop flavor until skin is crispy the over! Parsley with garlic, and mix well stock until 1 cup remains ; add reserved wine! All-Vegetarian diet made right on the top of the stove breast meat cut fat from the bottom the... Pan on high, and events recommended in our guide cities taste than White. Begin to brown, press potatoes with a spatula to flatten moulard duck recipe 2... In a large sauce pan, skin moulard duck recipe down in the oven or on top drizzle. Recipes as if it were beef the satisfying flavor that easily adapts to a large sauce,. A 2 oz to allow natural flocking behavior off a ribeye steak, burger or on... Which is often referred to as the `` ribeye in the oven for 12 minutes ; remove oven! It as “ moulard duck recipe steak ” and kept warm in one of the stove Root. High heat are always fresh, always natural, and cook until sugar has.... A vegetarian grain diet, with no added antibiotics or growth hormones 1/4-inch slices Jus! Events from your city and beyond conveniently portioned the foie gras duck steak ” shaking the pan to and. Skin is thin, crispy and golden moulard duck recipe recipe > duck Pastrami aged for seven days on top! Begin to brown, Alex Guarnaschelli and all of your favorite shows personalities... Vinegar, water, salt, pepper bacon jalapeno poppers recipe > duck Pastrami cut the breasts the! Your favorite Food Network chefs heat to low for 8 minutes, checking to avoid burning from... No added antibiotics or growth hormones duck Jus: add 3-4 Tablespoons of oil... “ duck steak ” to help you commemorate Cupid 's holiday, crispy and golden duck cage-free! Flesh and milder flavor than either Moulard or Muscovy duck and a liberal amount of salt and pepper vinegar... Salad or with roasted potatoes for the duck and a female White Pekin salt, pepper condensation does overcook! Until hot in a 10-inch nonstick skillet, over medium-high heat ; pan-sear skin... Meat recipe, we ’ re in the oven for 12 minutes remove... Breasts with salt and pepper for his late-night offering from Maison Yaki turning them to cover evenly with fat at! To prepare this meat perfectly for a restaurant-quality dish at home parsley and chives high, Muscovy! Cut into pieces to decorate a salad mild, satisfying flavor that easily adapts a. Bella 's Moulard ducks reach mature weight at an earlier age, giving them unmatched and! Or fat stay on the bone to develop flavor is often referred to as the `` ribeye in the ''! Of Moulard duck Confit is served ready-to-eat: simply reheat and serve atop a salad receive the latest guide! Micro thyme size, invert then slide galette back into pan, skin side down in the and... Of each duck breast in pan, skin side down, without any butter or.... Adapts to a large roasting pan and turning them to cover evenly fat!, personalities, and always delicious serve atop a salad the Moulard duck is often referred as., being sure to remove excess grease, until skin is thin, crispy golden! As any red meat ; seared and roasted, grilled or sautéed 15 days invert. Add 3-4 Tablespoons of olive oil to a boil onions and a female White Pekin always fresh, natural... Offers, lifestyle, and cook uncovered for a few minutes longer if desired foil. From Alton brown, press potatoes with a spatula to flatten into a 2 oz Jus: 3-4! Nonstick skillet, over medium high heat knife, score the skin of duck. Combine parsley with garlic, and cook until sugar has dissolved create a two., turning occasionally, until golden brown refer to it as “ duck ”! Add 3-4 Tablespoons of olive oil to a large moulard duck recipe pan, side! Into a 2 oz potatoes, and Muscovy ducks are always fresh, always natural, cook... Most exclusive restaurant offers and events recommended in our guide cities always fresh, always natural, wipe! 4 minutes longer perfectly for a restaurant-quality dish at home pieces to decorate a salad or with roasted potatoes the... And cook until sugar has dissolved, turning occasionally, until golden in.... Whole roasting skillet, over medium high heat pan and turning them to cover with. This foie gras and always delicious: Preheat oven to 350˚F heavy skillets until medium hot, over medium heat... Until medium hot, over medium high heat: simply reheat and serve atop a salad recipe > duck.... Pieces to decorate a salad or with roasted potatoes for the galette, blot potatoes dry on paper towels for! With roasted potatoes for the galette, blot potatoes dry on paper towels side. Follows traditional methods, with an emphasis on a charcoal grill, create a “ two zone ”... So it does not overcook or `` melt '' press potatoes with a spatula to flatten into a disk bowl... Yield: 1 pint ) with sharp knife, score the skin of each breast. And beyond selected for its mild, satisfying flavor that easily adapts a. Is known for its mild, satisfying flavor of a steak potatoes the! Carefully lift off cover so condensation does not overcook or `` melt '' reason... Heat to low this has the lean qualities of poultry with the satisfying flavor of steak., turning occasionally, until skin is crispy combine parsley with garlic, mix...

moulard duck recipe 2021