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.
A cross between a Muscovy drake and a Pekin hen, the Moulard duck is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution. Since Gascony, France is the heart of foie gras country, the Moulard duck is common in the cooking of the region.
This cross-breed of Muscovy and Pekin ducks boasts a delicious, juicy meat and a breast so big, it’s often referred to as a duck steak.
The size of the Moulard Magret, which is twice as big as regular duck breast, is attributed to the fact that it comes from stock raised to produce foie gras and that the ducks are corn-fed several times daily in the three weeks before processing. The meat is then aged seven days on the bone to develop a juicy meat with rich flavor and firm texture.
Prepare this Magret as you would any red meat; it works well seared and roasted, grilled or sautéed. The outer skin should be scored well before cooking to render and crisp the fat.
Try our signature dish for Magret à la D’Artagnan.
Or, for a gourmet meal in minutes, try grilling one of our pre-marinated Moulard Magret duck breasts, available in Mediterranean, Southwest and Teriyaki flavors.
"Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare at his restaurant in southwest France. When Ariane founded D'Artagnan, she spread the word to New York City's top chefs. The rest is history! "
"Duck breast tastes fantastic when grilled. Here, a sweet-tart marinade made with hoisin sauce and rice wine, takes no time to mix together, and your guests will rave."
"This dish is inspired by the outdoor tavernas near Israel’s foie gras-producing region, where food is often cooked over open coals. Here, cubes of fatty liver are grilled and served with fig jam. "
"Piment d'Espelette is a key ingredient in Chef Pascal Condomine's recipe for duck with pistachio. Piment, a relatively mild chile, comes from the Basque country in France."
"This is a complex soup with many layers of flavor and texture. A little goes a long way. "
