moulard duck recipe

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

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