Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
D’Artagnan’s Muscovy ducks are prized for their deep red, lean meat and mildly gamey flavor. Our ducks are raised without any growth hormones, steroids or antibiotics on a farm in California’s sunny, dry San Joaquin Valley from a producer that has been breeding ducks for more than 35 years. The ducks are fed a diet of corn, soy, wheat and alfalfa and are left to grow in open barns for up to ninety days, which means that they develop a meaty, full-flavored breast.
Our Muscovy duck breast is delicious pan-roasted and served with our mixed organic mushrooms and woody herbs like rosemary and thyme. It is also an ideal match for tart, fruit-based sauces. Give it with a spicy-sweet molasses glaze and a cooling buttermilk sauce with this recipe for Molasses-Roasted Muscovy Duck Breast with Cornbread-Venison Sausage Dressing.
"This recipe, for meaty Muscovy duck breast slicked with a sweet and spicy molasses glaze, comes together in no time. Pair it with the Cornbread-Venison Dressing for a leisurely, weekend dinner."
"Instead of roasting a whole duck at home, chef David Tanis ties together Muscovy duck breasts that have been seasoned with crushed peppercorns, allspice and juniper berries."
"This classic preparation with a sauce that balances sweet and sour is all you need to know about how to cook duck breast. It is duck at its most simple and elegant. "
"An inventive take on the traditional tea smoked duck breast, this recipe uses Asian elements and foie gras to great effect. "
