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.
Which brings us to the topic at hand: duck breast. You will receive two whole Muscovy breasts, which will easily serve four people. So how will you cook them?
We love duck breast—of any type—pan-seared. It’s so easy to do, and while the meat is resting, you can whip up a mean pan sauce with wine, demi-glace, truffle butter and herbs.
Maybe throw some chopped mushrooms into the pan to soak up the fat and cooking juices. Your friends and family will consider you a culinary genius. As usual, we have to warn you: keep it rare. Medium rare at the most. Trust us, it's better that way.
Just the facts
- Raised humanely in open barns
- No antibiotics or hormones from birth
- Corn, soy, wheat and alfalfa diet
- 2 whole breasts per pack
- Sold in an uncooked state
- 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
Since day one, D’Artagnan has been dedicated to finding farmers that share our vision of more humane and sustainable methods of rearing livestock. By working only with farms that respect nature and focus on the best animal welfare practices, we can stand proudly behind all of our products.
The Muscovy (also known as Barbary) duck comes from the warmer climes of South America. This makes it perfectly suited to the Mediterranean climate in sunny Central California, where our duck farm is located.
For over three decades, the farm has followed the French humane breeding and husbandry traditions; ducks live in open, spacious barns that permit natural behavior.
The ducks never receive any growth hormones, steroids or antibiotics, and are allowed to reach full maturity. This is a crucial difference between our methods and those of the average farm.
Our duck farm allows nature to take its course, and grows the ducks out to 85 days on average, twice as long as industry standard. A more mature duck is a tastier duck. That, along with a balanced diet of corn, soy, wheat and alfalfa, contributes to the best possible flavor and yield.