We like the tender and rosy meat of this unique duck because it tastes like a heritage-breed duck from France. It’s actually a Rohan™ duck, a proprietary hybrid of several breeds including the Heritage Mallard and Pekin, and is raised exclusively for D’Artagnan on a farm in NY State.
And because it is air-chilled, you get only meat, not water retained during processing. The flavor is pure, unadulterated duck, which lends itself to practically every duck recipe you can imagine.
We think these tender duck steaks are an elegant solution to weeknight dinner quandaries.
Quickly sear them in a hot pan, set aside to rest and assemble the supporting players. We like potatoes cooked in duck fat, but quinoa and sautéed kale work too.
You will have a magnificent dinner in 30 minutes.
Just the facts
- D’Artagnan exclusive
- Unique heritage crossbreed
- Humanely farm-raised in New York State to D'Artagnan's exacting standards
- Pure vegetarian diet including corn and soy
- No antibiotics, no hormones - ever
- Cage-free
- Air-chilled; no added water
- Sold in an uncooked state
- 4 single breasts in package
- 7-8 ounces each, on average
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
D’Artagnan is dedicated to finding farmers that share our vision of a more humane and sustainable way of rearing livestock. We look at scale and sustainability; working only with those farms that respect nature and focus on the best animal welfare practices.
The D’Artagnan Rohan™ duck is a proprietary hybrid of several duck breeds including the Heritage Mallard and the Pekin, and is raised exclusively for us on a farm in New York State.
With a flavor reminiscent of the Rouen duck, our duckling is named after the Rohan family of dukes and princes who lived in Brittany.
Like our other ducks, the Rohans are raised cage-free, and are never administered antibiotics, hormones, or steroids. Living in open barns with plenty of space and sunlight, the ducks eat a vegetarian diet of corn, soy and fresh, clean water.
The ducks are hand-processed on the farm in a USDA-inspected plant. A superior air-chilling process means that the ducks do not retain water, which can affect texture, taste and weight.
Score the fat side of the duck breast in a crosshatch pattern, but don’t cut all the way through to the meat. This will help the fat to render out and the skin to crisp.
Heat a dry pan until very hot – we like cast iron for this. Then place the fat side down for several minutes until the skin is seared brown. The fat that renders out will be used to cook the meat side when you flip the breast. And it can be used to sauté potatoes or leafy greens, onions or mushrooms while the duck breast rests.
