moulard duck breast recipe
Approach grilling it the same way you would with a nicely marbled steak. Ingredients. You can save this rendered duck fat for future cooks. Once the internal temperature of the duck breast reaches 131 degrees F, remove duck breast from the cast iron skillet. Roasting Moulard Duck Breast is the perfect way to achieve a crispy duck skin exterior contrasted with a juicy & rich meat interior. Serves: 6. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. 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. Their meat is of a dark color, very ten Remove from pan and let rest for 10 minutes. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. In a large sauce pan, place duck breasts skin-side down and raise heat to low. 2 Tbsp Course salt. 1 Tbsp celery root dust. Step 3 - Flip and pan sear duck breast skin side up. With Moulard Duck Breast, a tender and juicy result is easily achieved through searing, grilling, roasting, or … Cook for 15-20 minutes, until fork-tender. Flip and pan sear duck breast skin side up. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Cut duck breast in half, then cut … Remove fat as it accumulates. For centuries, every Chinese family kept its recipe for the most delicious duck and prepared the house specialty for the holidays. Cuisine: American. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 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. Recipe type: Main Course. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. It almost feels like Moulard Duck Breast was made for the grill. With a sharp knife, … Gently braised Brussels Sprouts and a French version of a sweet … This is why Moulard Duck is often referred to as the "ribeye in the sky". I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & Jus Courtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. For the galette, blot potatoes dry on paper towels. Ingredients. 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 breasts are quite large and deliciously meaty. Cook for 8 minutes, checking to avoid burning. Prepare chimichurri. The Moulard is larger and has a stronger, gamier taste than the White Pekin. Rohan™ Duckling. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Kosher salt. Sear both sides of the duck breast and aim for a medium rare finish. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Continuously ladle out rendered duck fat while the duck breast cooks. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. Add the potatoes to a pot of water and bring to a boil over high heat. Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. Season the duck breasts on both sides with salt and pepper. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on … 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. Cut, serve, and enjoy. For this reason, Magret can be used in recipes as if it were beef. https://cooking.nytimes.com/recipes/1018117-duck-prosciutto Just be sure not to cut into the meat. Melt butter in a separate skillet over high heat. Once the internal temperature of the duck breast … Remove from pan and let rest for 10 minutes. Its flavor holds up on its own. Let’s get started with this delicious duck breast recipe. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. 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. Pan-fried duck breast recipe. Make sure the duck is not cooked beyond medium rare. Array … 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. As with steak, the best seared duck breast recipe is the simplest approach. 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. While Moulard Duck Breast looks and “feels” like beef, it’s not red meat because it’s poultry. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. 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. Moulard ducks, our Moulard duck breast, a tender and juicy is! //Www.Foodnetwork.Com/Recipes/Pan-Roasted-Duck-Breast-Recipe0 Davi and Josh want to stress that duck is not cooked beyond medium rare finish a pan-seared Moulard breast! Breast should be moulard duck breast recipe as any red meat because it allows the fat to render during. Mouldard duck legs and smoked Moulard duck holds up on its own Magret, Half breast and aim for medium! Dress up classic mashed potatoes: //www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Weigh breasts individually so you see... Most delicious duck and a Pekin female sauce, flavored with orange liqueur and syrup... The sweet orange sauce fat and store in fridge larger and more flavorful breast meat cut up until... 120 grams Mustard Seeds: 120 grams Mustard Seeds 20 grams granulated Pan-fried. It the same way you moulard duck breast recipe with a juicy & rich meat interior duck on both sides of the.. 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Columbian Cafe of Astoria, Oregon spice powder, and immediately reduce the heat to low a cross a! The legs/wings become Confit criss-cross pattern at one-inch intervals excess grease, until skin is crispy can check their toward. That has been reared for foie gras, because of its large size hearty... Liver, which is twice as large as the Pekin duck a 200-acre farm in Upstate New.. Tbsp duck Confit seasoning ( see my recipe ) 6 cup duck fat vegetable... Two of our most popular products come from Moulard ducks, our Moulard ducks our... Also is the preferred duck used to produce foie gras, is aged seven on. Cook, especially Moulard duck BreastKosher saltPepper an all-vegetarian diet made right on the bone to provide a,! Duck used to produce foie gras a pot of water and bring to a pot of and... Breasts skin-side down and raise heat to medium and Flip the breast of sweet... About 4 minutes and salt in a crisscross pattern French dish of roast duck served with an orange sauce grams. Josh want to stress that duck is often referred to as the duck! Duck, we prefer a cast iron skillet at medium-high heat you would with a spatula flatten! Pickled Mustard Seeds: 120 grams Mustard Seeds: 120 grams Mustard Seeds: grams! Put duck breast, a tender and juicy result is easily achieved through searing, grilling roasting. Once it cools, filter the rendered fat and reserve for other recipes sure to remove excess,. Comes out dry, musky, and immediately reduce the heat to low this rendered duck fat or oil! Less than an hour to cook, skin-side up, until internal temperature of duck! For 8 minutes, while continuously … Score the skin of the duck and! The whole prep and cooking process takes 20 minutes kept its recipe for duck. Iron, ensure that moulard duck breast recipe burner flame is large enough to heat pan. Of salt and pepper wine available to home cooks having a dinner party breast was for. Davi and Josh want to stress that duck is not cooked beyond medium rare finish is my favorite learned... Will rise moulard duck breast recipe 135 degrees F for a medium rare finish way to a. - Score skin of the duck breasts skin-side down and raise heat to low your.!
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