Moulard Duck Tenders
Frozen / 25 Pieces avg (2 lb avg total)
Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. This hybrid breed, known for its rich red meat, gives us the hearty magret, or duck breast, and the ample legs that become delicious duck confit.
Just the facts
- Hybrid breed of Muscovy and Pekin ducks
- Pure vegetarian diet includes corn and/or soy
- No antibiotics, no hormones
- Sold in an uncooked state
- Product of U.S. and Canada
- 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
The filet from the Moulard duck breast is called “aiguillette” in France. This narrow strip of duck breast is so tender that a chef usually removes it to enjoy in the kitchen, which is why you rarely see them served at restaurants. This secret cut is a delicious and fast-cooking morsel that deserves to be better known.
There are many ways you might cook duck tenders. Treat them like duck breast, and pan sear briefly, then glaze with balsamic or make a pan sauce to accompany. When simply seasoned and seared, these duck tenderloins can be served on a salad. Or bread duck tenders and fry them like chicken nuggets, for a more flavorful duck version of this classic comfort food.
Make brochettes - roll a single duck tender with a strip of zucchini cut lengthwise and skewer along with a cherry tomato, then grill quickly. This could also be done with a duck tender wrapped around a chunk of stone fruit like apricot or peach. Or skewer the aiguillette all by itself in an “S” shape, seasoned with your favorite spices, and pan sear or grill for duck yakitori. The package contains 25 duck tenders on average, and you should allow 3-4 per person.
Cooking & Serving
Cooking Methods: Sauté, Stir-Fry, Grill
Cooking Tips: Whether sautéed, grilled, or pan-fried, duck tenders should be cooked hot and fast so they don't overcook. Medium-rare to medium is the best temperature to enjoy them. Duck tenders are delicious in stir-fry, atop a salad, breaded and fried, or made into brochettes and grilled. The package contains 25 duck tenders on average, and you should allow 3-4 per person.