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