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

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