The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Muscovy duck, also known as Barbary duck, is prized for its deep red, lean meat and mildly gamey flavor. This thin-skinned duck has up to 40% less fat than its Pekin counterpart, and a larger breast.
Our Muscovy ducks are raised without any growth hormones, steroids or antibiotics on a small farm in California’s sunny San Joaquin Valley. 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. Muscovy duck breast is delicious pan-seared 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. Cook the breast to rare or medium-rare and serve it sliced over salad greens, in tacos or quesadillas, or over a bed of rice.
"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. "
