Moulard Magret Duck Breast
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Sometimes called 'duck steak' the magret (breast) of the Moulard duck is known for its rich flavor and dark red meat. Try it pan seared and find out why the French swear by the duck.
Just the facts
- Hybrid breed of Muscovy and Pekin ducks
- Pure vegetarian diet includes corn and/or soy
- No antibiotics, no hormones
- Aged seven days on the bone to intensify flavor
- Package contains one half magret duck breast
- Serves 2 as main course
- Sold in an uncooked state
- Product of New York 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
This product is very personal to Ariane, the founder and owner of D’Artagnan. Her father, a well-known chef in France, was the first to cook duck breast like a steak years ago in the family’s hotel-restaurant in Auch, France. Today, you will find it on menus around the world—and it should be on your table, too.
Known as magret in France, the meaty breast of the Moulard duck is a natural for this quick-and-hot style of cooking.
The “other red meat” is equally delicious when pan-seared or grilled, so experiment and find your duck groove. Either way, it is simple to cook succulent and spectacular duck breast at home. As always, we recommend you cook it rare to medium-rare.
Cooking & Serving
Cooking Methods: Pan-Sear, Pan-Roast, Sous Vide, Grill, Cure
Cooking Tips: Magret duck breast is best served medium-rare. Whether pan-searing, roasting, or grilling, score the fat layer before cooking to render and crisp. After resting, slice the magret against the grain in 1/4"e; slices before dressing with your favorite sauce.