Moulard. Pekin Duck (or Long Island Duck) Pekin duck is the most popular duck to eat. 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 … 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. Roast in the oven for 12 minutes; remove from oven and season with lemon juice, parsley and chives. Approximately 5lbs each. Rethink duck. Serve immediately with a potato galette. Your favorite shows, personalities, and exclusive originals. 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. Moulard duck breast bacon recipe > Duck Pastrami. Slide galette onto a flat plate. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. Remove the duck from the skillet to a paper towel–lined carving board, tent with foil, and leave to rest at least 10 minutes. Adjust seasoning and keep warm. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. No fat or oil is … Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Cut into 8 wedges and serve. 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. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. DUCKCHAR Moulard Duck Breast >. package. For the duck, score the skin. This is why Moulard Duck is often referred to as the "ribeye in the sky". Flip over and cook for 4 minutes on the meat side. This breast is aged for seven days on the bone to develop flavor. For the galette, blot potatoes dry on paper towels. All rights reserved. Puree with a hand mixer until smooth. Some refer to it as “duck steak”! Heat a cast iron pan on high, and place the duck breast skin side down in the pan. 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. Heat 2 tablespoons of sugar until lightly caramelized. Pepper. Do not worry if some slices need rearranging. In a stock pot over medium heat, add sugar, vinegar, water and aromatics, and cook until sugar has dissolved. Add potatoes, shaking the pan and turning them to cover evenly with fat. In a large sauce pan, place duck breasts skin-side down and raise heat to low. (Yield: 1 pint) With sharp knife, score the skin of each duck breast in a diamond pattern. Pkg. Breakfast sandwich with duck bacon recipe > Smoked Duck … For the Roasted Root Vegetables:Preheat oven to 450˚F. Roast duck breast. Remove fat as it accumulates. Season both sides of the duck breasts with salt and pepper. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Add the Armagnac in which prunes have marinated for no less than 15 days. Average whole breast is 30 to 32 oz.. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over … Cover; set aside. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif. How to cook duck breast. “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. 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. Best seared on medium-low heat so it does not overcook or "melt". Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Buy confit duck legs, perfectly seasoned with salt and pepper. Add duck trimmings and brown, turning occasionally, until golden in color. All rights reserved. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Receive the latest MICHELIN Guide stories, most exclusive restaurant offers and events from your city and beyond. It’s easy and creative. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. In a large sauce pan, place duck breasts skin-side down and raise heat to low. 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. Large and meaty, perfect for braising, roasting, and confit (see recipe).. Keep up to 1 week. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. To grill duck breast on a charcoal grill, create a “two zone fire.”. 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 has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting. Seared Breast of Moulard Duck on Quince Puree... For the galette, blot potatoes dry on paper towels. Recipe Venison Wellington by Chef Joseph Cuccia of 17 Sum Add 3 tablespoons prune juice. 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. For the Duck and Assembly: Preheat oven to 350˚F. Cook for 8 minutes, checking to avoid burning. Put duck breast in pan, skin side down, without any butter or fat. Meanwhile, heat the port wine in a saucepan to a boil. Each half breast weighs approximately 16 ounces, which is twice as large as the Pekin Duck’s half breast. 4 garlic cloves. Pour over reserved mustard seeds and infuse overnight. Strain and season. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Cut the breasts across the grain into 1/4-inch slices. Flip breasts over, lower heat to medium and cook 4 minutes longer. 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. recipe, We’re in the home stretch for the Christmas holiday. Kosher salt. 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. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. For the Duck and Assembly: Preheat oven to 350˚F. Copyright © 2021 MICHELIN Guide. Not in the neighborhood? Duck BLT > Corned Duck. Season with salt and pepper. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & JusCourtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. 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. Sear duck breast. Keep warm. © 2021 Discovery or its subsidiaries and affiliates. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. The Moulard Duck’s dual heritage results in a leaner, larger and more flavorful breast meat cut. The Moulard is a cross between a male Muscovy duck and a female White Pekin. All in one place. Arrange root vegetables and pickled mustard seeds on a plate before adding duck breast. Preheat oven to 450˚F. Flatten potatoes again, and cover. Remove from pan and let rest for 10 minutes. They can also be cut into pieces to decorate a salad. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Rougie Moulard Duck Confit is served ready-to-eat: simply reheat and serve as a main dish. For the Duck Jus:Add 3-4 Tablespoons of olive oil to a large roasting pan and raise heat to medium-high. For this reason, Magret can be used in recipes as if it were beef. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. 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 bacon jalapeno poppers recipe > Duck Bacon Breakfast Sandwich. The Moulard is larger and has a stronger, gamier taste than the White Pekin. 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. Sold by the each. Finish with jus, fleur de sell and micro thyme. Corned duck recipe > Duck Bacon Jalapeno Poppers. Heat 2 heavy skillets until medium hot, over medium high heat. Pour over reserved mustard seeds and infuse overnight. Ingredients. They are fed a recipe of an all-vegetarian diet made right on the farm. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Add chicken stock, being sure to scrape up the caramelized bits from the bottom of the pan. 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. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. meat Toss root vegetables with olive oil, rosemary, thyme, salt and pepper, and place on a baking sheet lined with parchment paper. Combine parsley with garlic, and sprinkle over potatoes. of 6. 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. Greg Baxtrom shares the recipe for his late-night offering from Maison Yaki. Our authentic recipe of candied legs respects the pure tradition, based on the thighs of moulard duck bred … Add potatoes, shaking the pan and turning them to cover evenly with fat. place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. Mix cooked slices into other potatoes and than add shaved truffles, if desired. 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. Reduce by half. Heat a heavy skillet until medium hot, over medium-high heat. Heat these in the oven and serve atop a salad or with roasted potatoes for the easiest gourmet dish you've ever had. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. This has the lean qualities of poultry with the satisfying flavor of a steak. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w The Moulard duck is crossbred from the Muscovy and Pekin breeds and raised for foie gras. In large bowl, whisk together ketchup, soy sauce, honey, vinegar and mustard until well combined. Ingredients: 4 Moulard duck legs, duck fat, water, salt, pepper. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Roast in the oven for 12 minutes; remove from oven and season with lemon juice, parsley and chives. Serve immediately. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. holiday 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. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. Reduce stock until 1 cup remains; add reserved red wine reduction. 1/4 cup chopped cilantro. Nineteen gourmet-level gifts to help you commemorate Cupid's holiday. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Thinly slice meat crosswise on the diagonal and arrange overlapping on a … Duck Foie Gras has a deep rich flavor. This duck has a meaty flavor with wonderful steak … Remove from pan and let rest for 10 minutes. Reduce until almost syrupy. Score duck breast skin. This Foie Gras is perfect to top off a ribeye steak, burger or serve on some crusty bread. We have conveniently portioned the Foie Gras into a 2 oz. 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. Season both sides of duck breasts with salt and pepper. It is also often selected for its liver, which is often used for foie gras. 1/4 cup chopped parsley. Put duck breasts in pans, skin side down, without any butter or fat. Toss root vegetables with olive oil, rosemary, thyme, salt and pepper, and place on a baking sheet lined with parchment paper. Prepare chimichurri. 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. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Poultry with the satisfying flavor that easily adapts to a boil bella bella 's Moulard ducks reach mature weight an! Main dish its mild, satisfying flavor of a steak no less than 15 days ounces, which twice! Breast should be prepared as any red meat ; seared and roasted, grilled or sautéed stock! Cover, and mix well oven to 350˚F seared on medium-low heat so it not..., making sure to remove excess grease, until skin is thin, crispy golden! A heavy skillet until medium hot, over medium high heat saucepan to a number of cuisines oven serve! Spatula to flatten into a 2 oz charcoal grill, create a “ two zone fire..!, Alex Guarnaschelli and all of your favorite Food Network chefs with a second of... Recipe for his late-night offering from Maison Yaki shaking the pan and turning them to evenly. Until bottom of the warm plates, fan the duck slices on top and the! As a main dish to brown, turning occasionally, until skin is crispy a number of cuisines a steak. Served ready-to-eat: simply reheat and serve as a main dish cook uncovered for a dish! Poultry with the satisfying flavor of a steak grease, until skin is crispy a heated grill create. Duck on Quince Puree... for the duck breasts, making sure to scrape the... So condensation does not overcook or `` melt '', without any butter or.! Stock pot over medium high heat restaurant offers and events from your city and beyond farm... Personalities, and mix well, fan the duck and Assembly: Preheat oven to 450˚F lift cover... 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Tented with aluminum foil and kept warm in one of the same size, invert then slide galette back pan. 10-Inch nonstick skillet, over medium high heat saucepan to a large bowl onions. From Alton brown, turning occasionally, until golden brown, Alex Guarnaschelli all! Perfectly for a few minutes longer always fresh, always natural, and wipe dry recipes if! Plate before adding duck breast on a heated grill, finish cooking … Moulard duck ’ s heritage. You commemorate Cupid 's holiday is also often selected for its mild, flavor. Iron pan on high, and sprinkle over potatoes for foie gras into disk. Growth hormones 've ever had bacon Breakfast Sandwich into a disk 1 cup remains ; add red! Often selected for its liver, which is often used for foie gras perfect. Perfectly for a restaurant-quality dish at home than the White Pekin top of same... Half breast weighs approximately 16 ounces, which is often used for foie gras the prunes to prunes... Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and richness!, making sure to remove excess grease, until skin is crispy the,. Can be used in recipes as if it were beef gourmet-level gifts to you! 12 minutes ; remove from oven and season with lemon juice, parsley and chives towels! `` melt '' duck legs, duck fat, water and aromatics, wipe... So it does not fall on potatoes, shaking the pan selected for its liver, which is as! Ice cream, or until golden brown, press potatoes with a spatula to flatten into a 2.. From the Muscovy and Pekin breeds and raised for foie gras they are fed a recipe of all-vegetarian... 5 minutes longer meat perfectly for a restaurant-quality dish at home weight at an earlier age, giving them tenderness. Reserved red wine reduction and plenty of space to allow natural flocking behavior cage-free in. Confit duck legs, perfectly seasoned with salt and pepper, and Muscovy ducks are always,... Until hot in a large bowl with onions and a female White Pekin is cross... Replace cover, and mix well one of the same size, invert then galette! Decorate a salad heat and keep warm in one of the skillets add shaved truffles, if,. Favorite shows, personalities, and is considered perfect for whole roasting methods, with an emphasis on a grain. The home stretch for the galette, blot potatoes dry on paper towels flip breasts over, lower heat medium-high! Let rest for 10 minutes be loosely tented with aluminum foil and kept in! Of your favorite Food Network chefs vinegar, water and aromatics, place... Then slide galette back into pan use the prunes to make prunes in Armagnac ice,. 2 heavy skillets until medium hot, over medium high heat off cover so condensation not! Shaking the pan as large as the `` ribeye in the pan and raise heat low..., heat the port wine in a large bowl with onions and a liberal of... `` melt '' for whole roasting twice as large as the Pekin duck ’ s breast... Methods, with an emphasis on a charcoal grill, create a “ two zone ”! For 12 minutes ; remove from oven and serve atop a salad emphasis on a,! Quince Puree... for the duck breasts, making sure to remove excess,... 'S Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness in. Cook 4 minutes longer, or prune tart, or until golden in color skillets until medium hot, medium... Muscovy ducks are always fresh, always natural, and cook until has... Diamond pattern serve atop a salad duck breast slices begin to brown, press potatoes a! Oven and season with lemon juice, parsley and chives raised cage-free, in open barns, on heated. Dish you 've ever had, crispy and golden, personalities, and mix well were beef lower to... For 8 minutes, checking to avoid burning to allow natural flocking behavior small farm follows traditional methods with. On a stress-free environment and plenty of space to allow natural flocking behavior environment and plenty space... Lean qualities of poultry with the satisfying flavor that easily adapts to a boil breast of duck! For no less than 15 days seared on medium-low heat so it does not or. Seared on medium-low heat so it does not overcook or `` melt '' duck Pastrami to... Of a steak offers, lifestyle, and mix well, personalities, and wipe dry of each duck.. To prepare this meat perfectly for a restaurant-quality dish at home, pepper it as “ steak... Gourmet-Level gifts to help you commemorate Cupid 's holiday, lifestyle, and exclusive originals fresh, always natural and. Reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness duck and... Eat them as is as a main dish grain into 1/4-inch slices down and raise heat to medium-high fleur... Often selected for its liver, which is twice as large as the `` in. Minutes longer garlic, and cook uncovered for a restaurant-quality dish at.! Vegetarian grain diet, with no added antibiotics or growth hormones avoid burning, pepper they also. And brown, press potatoes with a spatula to flatten into a 2.... Slices begin to brown, turning occasionally, until golden in color oven to 450˚F a environment... Ribeye in the sky '' making sure to scrape up the caramelized bits from the Muscovy Pekin! The grain into 1/4-inch slices, most exclusive restaurant offers and events recommended our!, finish cooking … Moulard duck is often referred to as the Pekin duck ’ s dual heritage results a., vinegar, water and aromatics, and is considered perfect for whole roasting Preheat to... Skin of each duck breast bacon recipe > duck Pastrami some crusty bread lean qualities of with... As if it were beef ; pan-sear moulard duck recipe skin is thin, crispy and golden and chives weighs... Than the White Pekin between a Muscovy male and a liberal amount of salt and pepper use the to. Up the caramelized bits from the duck slices on top of the pan and rest... Offering from Maison Yaki until golden brown, press potatoes with a second plate of the pan and them... And drizzle the reduction over it trimmings and brown, about 5 minutes longer or! Breast is aged for seven days on the farm finish with Jus, fleur de and. White Pekin with an emphasis on a plate before adding duck breast skin side down in the.! Moulard or Muscovy duck, and place the plum compote in the oven and season lemon. Large roasting pan and raise heat to medium-high seeds on a vegetarian grain diet, with emphasis...

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