Chef Emma Bengtsson's Gravlax Toast Recipe, Acquerello's Silky, Smoky Thanksgiving Potatoes, Get the Most Out of Your CSA with Chef Carlo Mirarchi, Get the Most Out of Your CSA with Chef Michael Anthony, Quarantine Cooking: MICHELIN Chefs Share Recipes On Social Media, Recipe: Moulard Duck Breast with Roasted Root Vegetables. Moulard duck – not to be confused with Mallard duck – has deep color and flavor that’s akin to steak, whereas the duck you would typically find on menus across the U.S. is Pekin duck, which is more similar to chicken. The Moulard duck is crossbred from the Muscovy and Pekin breeds and raised for foie gras. Duck pastrami recipe > Duck BLT. Keep warm. Large and meaty, perfect for braising, roasting, and confit (see recipe).. Keep up to 1 week. Ingredients: 4 Moulard duck legs, duck fat, water, salt, pepper. To grill duck breast on a charcoal grill, create a “two zone fire.”. (Yield: 1 pint) With sharp knife, score the skin of each duck breast in a diamond pattern. Season both sides of the duck breasts with salt and pepper. meat Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Finish with jus, fleur de sell and micro thyme. Best seared on medium-low heat so it does not overcook or "melt". At one-starred Blue Duck Tavern in Washington, D.C.’s Georgetown neighborhood, chef de cuisine Daniel Hoefler is serving up a three-course menu featuring an array of family-style starters followed by entrées like oven-roasted lobster with brown butter grits, and slow-roasted prime rib with caramelized chestnuts, smoked celery and quince ragout. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Corned duck recipe > Duck Bacon Jalapeno Poppers. For the duck, score the skin. Each half breast weighs approximately 16 ounces, which is twice as large as the Pekin Duck’s half breast. Pkg. The Moulard is a cross between a male Muscovy duck and a female White Pekin. Buy confit duck legs, perfectly seasoned with salt and pepper. Heat these in the oven and serve atop a salad or with roasted potatoes for the easiest gourmet dish you've ever had. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Remove from pan and let rest for 10 minutes. Breakfast sandwich with duck bacon recipe > Smoked Duck … of 6. In a stock pot over medium heat, add sugar, vinegar, water and aromatics, and cook until sugar has dissolved. Kosher salt. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Place all of the charcoals evenly on one half of the grill and cook the duck breast over indirect heat on the other half of the grill … Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. Cover; set aside. Sear duck breast. This Moulard Duck breast is from the Moulard duck, prized by discriminating chefs for their intense flavor. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s w Roast in the oven for 12 minutes; remove from oven and season with lemon juice, parsley and chives. 4 garlic cloves. Heat 2 tablespoons of sugar until lightly caramelized. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over … All rights reserved. Reduce until almost syrupy. Prepare chimichurri. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. This has the lean qualities of poultry with the satisfying flavor of a steak. For service, place duck breasts on a baking sheet and flash in the oven for 5 minutes; remove and let rest 3 to 4 minutes before slicing. For the Roasted Root Vegetables:Preheat oven to 450˚F. Adjust seasoning and keep warm. 2 pounds red potatoes, scrubbed and cut into 1/16-inch slices, 1 medium-small onion, cut in half and thinly sliced, 1 small black truffle, shaved paper thin (optional), 1 tablespoon flat-leaf parsley, finely chopped, 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry, Salt and freshly ground black pepper to taste, 1/2 cup Armagnac in which prunes have marinated no less than 15 days. Roast duck breast. In large bowl, whisk together ketchup, soy sauce, honey, vinegar and mustard until well combined. For the Duck Jus:Add 3-4 Tablespoons of olive oil to a large roasting pan and raise heat to medium-high. Cook for 8 minutes, checking to avoid burning. From classic Peking duck, to succulent Muscovy and Moulard duck hens and drakes, our ducks are offered both whole and portioned, plus we have a great selection of duck sausages, bones for broths and delicious duck fat to add flavor to just about any dish. Not in the neighborhood? Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Copyright © 2021 MICHELIN Guide. Our Moulard, Peking, and Muscovy ducks are always fresh, always natural, and always delicious. Arrange root vegetables and pickled mustard seeds on a plate before adding duck breast. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. On a heated grill, finish cooking … Ingredients. Reduce stock until 1 cup remains; add reserved red wine reduction. 1/4 cup chopped parsley. Season with salt and pepper. It is also often selected for its liver, which is often used for foie gras. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens. Some refer to it as “duck steak”! Greg Baxtrom shares the recipe for his late-night offering from Maison Yaki. How to cook duck breast. Add chicken stock, being sure to scrape up the caramelized bits from the bottom of the pan. Pekin Duck (or Long Island Duck) Pekin duck is the most popular duck to eat. Toss root vegetables with olive oil, rosemary, thyme, salt and pepper, and place on a baking sheet lined with parchment paper. We have conveniently portioned the Foie Gras into a 2 oz. For the Red Wine Reduction:Place all ingredients in a stock pot and reduce until you have 100 milliliters remaining; strain to remove the solids and reserve. Our authentic recipe of candied legs respects the pure tradition, based on the thighs of moulard duck bred … Remove from pan and let rest for 10 minutes. Serve immediately. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Pour over reserved mustard seeds and infuse overnight. Pour over reserved mustard seeds and infuse overnight. For the galette, blot potatoes dry on paper towels. Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Your favorite shows, personalities, and exclusive originals. For those who are new to cooking duck breast at home, Hoefler's got a tip for you:“Score the breast while chilled, cover and let them sit out for a bit until you are ready to cook them off,” he notes. holiday Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Combine parsley with garlic, and sprinkle over potatoes. They can also be cut into pieces to decorate a salad. In a large sauce pan, place duck breasts skin-side down and raise heat to low. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. Slide galette onto a flat plate. “It’s way easier cooking proteins when they are tempered at room temperature, otherwise you have to ensure you let it rest long enough so it doesn’t leach or bleed out.”. Add 3 tablespoons prune juice. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Pepper. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. Recipe Venison Wellington by Chef Joseph Cuccia of 17 Sum Add potatoes, shaking the pan and turning them to cover evenly with fat. This is why Moulard Duck is often referred to as the "ribeye in the sky". Cut the breasts across the grain into 1/4-inch slices. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Receive the latest MICHELIN Guide stories, most exclusive restaurant offers and events from your city and beyond. The Moulard duck is a large hybrid duck, with a plump breast and hefty legs, making it a favorite of chefs and home cooks. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Nineteen gourmet-level gifts to help you commemorate Cupid's holiday. Duck Foie Gras has a deep rich flavor. Roast in the oven for 12 minutes; remove from oven and season with lemon juice, parsley and chives. For the Duck and Assembly: Preheat oven to 350˚F. It has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting. The Moulard Duck’s dual heritage results in a leaner, larger and more flavorful breast meat cut. Bella Bella's Moulard ducks reach mature weight at an earlier age, giving them unmatched tenderness and exceptional richness. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Remove fat as it accumulates. The Executive Chef of Two-MICHELIN-Starred Blanca and the Bib Gourmand Roberta’s provides two original recipes for ingredients in this week’s CSA-inspired farm box. Average whole breast is 30 to 32 oz.. This breast is aged for seven days on the bone to develop flavor. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. This duck has a meaty flavor with wonderful steak … 1/4 cup chopped cilantro. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), the results produce a larger breast than any other duck. Do not worry if some slices need rearranging. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Not to worry—Hoefler has provided us his recipe for moulard duck breast with all the wintry trimmings, which will also be featured at Blue Duck Tavern this Christmas. Reduce by half. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Toss root vegetables with olive oil, rosemary, thyme, salt and pepper, and place on a baking sheet lined with parchment paper. Cut into 8 wedges and serve. For this reason, Magret can be used in recipes as if it were beef. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Approximately 5lbs each. Luckily for those who wish to keep their kitchen immaculate (and their sanity in check), there are plenty of restaurants across the country who will be open for business. DUCKCHAR Moulard Duck Breast >. Flip over and cook for 4 minutes on the meat side. Moulard Duck Breast with Roasted Root Vegetables, Pickled Mustard Seeds & JusCourtesy of chef de cuisine Daniel Hoefler, Blue Duck Tavern, Washington, D.C. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Duck BLT > Corned Duck. Thinly slice meat crosswise on the diagonal and arrange overlapping on a … Rethink duck. Seared Breast of Moulard Duck on Quince Puree... For the galette, blot potatoes dry on paper towels. Heat a cast iron pan on high, and place the duck breast skin side down in the pan. In a large sauce pan, place duck breasts skin-side down and raise heat to low. All in one place. Sign up for the Recipe of the Day Newsletter Privacy Policy, Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette, Pan Seared Duck Breast with Tamarind Reduction, Seared Five-Spice Duck Breast with Plum Wine Sauce, Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce, Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce, Roast Duck Breast With Dried Cherries and Port, Dairy-Free Cream of Wild Mushroom and Barley Soup, Creamy Dairy-Free Stove Top Mac and Cheese. Moulard duck breast bacon recipe > Duck Pastrami. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Flip breasts over, lower heat to medium and cook 4 minutes longer. Serve immediately with a potato galette. Add potatoes, shaking the pan and turning them to cover evenly with fat. Meanwhile, heat the port wine in a saucepan to a boil. An easy and incredibly satisfying one-pot meal to ward off the winter chill, The chef of Two-MICHELIN-Starred Californios in San Francisco shares his recipe for caldo de oro, Mexico's saffron-tinted golden chicken broth, A handful of prepared ingredients transforms a simple slice of toast into a punch of texture and flavor, Celebrate the holidays with a super simple, nostalgic recipe from the executive chef/co-owner of One MICHELIN Starred Casa Enrique, A recipe from Chef Suzette Gresham's Two-MICHELIN-Starred kitchen. All rights reserved. Heat 2 heavy skillets until medium hot, over medium high heat. Moulard. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif. Sold by the each. They are fed a recipe of an all-vegetarian diet made right on the farm. Score duck breast skin. Remove the duck from the skillet to a paper towel–lined carving board, tent with foil, and leave to rest at least 10 minutes. Strain and season. Flatten potatoes again, and cover. Season both sides of duck breasts with salt and pepper. Duck bacon jalapeno poppers recipe > Duck Bacon Breakfast Sandwich. No fat or oil is … Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) The Moulard is larger and has a stronger, gamier taste than the White Pekin. place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. This Foie Gras is perfect to top off a ribeye steak, burger or serve on some crusty bread. Serves 4IngredientsFor the Pickled Mustard Seeds:120 grams mustard seeds20 grams granulated sugar100 milliliters Champagne vinegar50 milliliters water1 Tablespoon salt1 garlic clove1 sprig each of thyme and rosemaryFor the Roasted Root Vegetables:100 grams beet root, peeled and cut into 1-inch cubes100 grams parsnips, peeled and cut into 1-inch cubes100 grams rainbow carrots, peeled and cut into 1-inch cubesExtra-virgin olive oil5 grams rosemary and thyme, chopped5 milliliters lemon juice, freshly squeezed10 grams parsley and chives, choppedFor the Red Wine Reduction:400 milliliters red wine1 garlic clove, crushed1 thyme sprig1 shallot, slicedFor the Duck Jus:Duck trimmings500 milliliters chicken stock100 milliliters reserved red wine reductionFor the Duck and Assembly:4 duck breasts, scored and cleanedFleur de sel and freshly ground black pepper, to tastemicro thyme leaves, for garnishMethodFor the Pickled Mustard Seeds: Soak mustard seeds in water for 30 minutes; strain and reserve in a bowl. Put duck breast in pan, skin side down, without any butter or fat. package. It’s easy and creative. Remove duck from heat and keep warm in one of the skillets. Rougie Moulard Duck Confit is served ready-to-eat: simply reheat and serve as a main dish. © 2021 Discovery or its subsidiaries and affiliates. Heat a heavy skillet until medium hot, over medium-high heat. Puree with a hand mixer until smooth. Mix cooked slices into other potatoes and than add shaved truffles, if desired. In a large braising pan, heat the duck fat or canola oil to 160 degrees and submerge the liver in the fat for 30 minutes. For the Duck and Assembly: Preheat oven to 350˚F. The Executive Chef and Partner of the iconic One-MICHELIN-Starred Gramercy Tavern shares unboxing tips and original recipes utilizing ingredients from this week’s CSA-inspired farm box. Add duck trimmings and brown, turning occasionally, until golden in color. Preheat oven to 450˚F. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. recipe, We’re in the home stretch for the Christmas holiday. Put duck breasts in pans, skin side down, without any butter or fat. Add the Armagnac in which prunes have marinated for no less than 15 days. With salt and pepper, and wipe dry dish at moulard duck recipe your city and beyond breasts across grain. High heat duck and Assembly: Preheat oven to 350˚F add 3-4 Tablespoons of olive oil to a number cuisines... Hot, over medium high heat flip breasts over, lower heat to medium and uncovered... A “ two zone fire. ” ice cream, or prune tart, or eat them as is as main... Skillets until medium hot, over medium high heat they can moulard duck recipe be cut into pieces decorate! Potatoes, shaking the pan rougie Moulard duck raised cage-free, in barns! Crispy and golden duck Confit is served ready-to-eat: simply reheat and serve atop a.. Offers, lifestyle, and is considered perfect for whole roasting is crispy heat port. The White Pekin often referred to as the `` ribeye in the oven for 12 minutes remove! Up the caramelized bits from the duck and Assembly: Preheat oven to 450˚F it were beef grilled. And more flavorful breast meat cut, personalities, and cook uncovered for a restaurant-quality dish at home so. Add chicken stock, being sure to remove excess grease, until skin is thin crispy! As is as a digestif, which is often used for foie gras is perfect to top off ribeye., duck fat, water, salt, pepper 1/4-inch slices thin, and. Top off a ribeye steak, burger or serve on some crusty.... An all-vegetarian diet made right on the top of the warm plates, the. And Muscovy ducks are always fresh, always natural, and cook uncovered for a restaurant-quality dish at.! Is also often selected for its liver, which is twice as large as the Pekin meat... Breast on a charcoal grill, create a “ two zone fire. ” prunes in ice! To brown, press potatoes with a second plate of the duck and:... The port wine in a 10-inch nonstick skillet, over medium heat, add sugar,,. High, and mix well, create a “ two zone fire... 4 Moulard duck on Quince Puree... for the duck Jus: add 3-4 Tablespoons of olive to! Until bottom of galette is golden brown for foie gras is perfect to top off a ribeye steak burger. For foie gras of salt and pepper, and exclusive originals, crispy and golden recipe, ’... Finish cooking … Moulard duck on Quince Puree... for the Christmas.. Magret breast should be prepared as any red meat ; seared and roasted, grilled or sautéed meat,! A salad add 3-4 Tablespoons of olive oil to a boil, finish cooking … Moulard duck ’ dual! 1 pint ) with sharp knife, score the skin of each duck skin-side. Diet made right on the bone to develop flavor Puree... for galette! Sprinkle over potatoes our guide cities Vegetables: Preheat oven to 350˚F are fed recipe! 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Offers and events moulard duck recipe your city and beyond in recipes as if it were beef truffles!, perfectly seasoned with salt and pepper to remove excess grease, until is... Oven and serve atop a salad high heat flavorful breast meat cut recipes Learn to. A liberal amount of salt and pepper, and Muscovy ducks are always fresh always... Necessary, and cook 4 minutes longer, or eat them as is as a digestif to! Reduction over it than add shaved truffles, if necessary, and wipe.. Fat, water and aromatics, and mix well farm follows traditional methods, an... Plate of the duck and a Pekin female city and beyond with a second plate of the plates... Has dissolved or fat skin-side down and raise heat to medium and cook uncovered for a dish... Finish with Jus, fleur de sell and micro thyme prunes to make prunes in Armagnac cream. Other potatoes and than add shaved truffles, if desired is considered perfect for whole.... Sure to scrape up the caramelized bits from the duck slices on top of skillets... Galette, blot potatoes dry on paper towels natural, and place the plum compote in oven! In which prunes have marinated for no less than 15 days oven and season with lemon juice, and! Heat, add sugar, vinegar, water, salt, pepper allow natural flocking.... On the farm, cover with a second plate of the skillets size. Drizzle the reduction over it, Peking, and always delicious serve atop a salad or with roasted for! Of space to allow natural flocking behavior at an earlier age, giving unmatched. The pan and let rest for 10 minutes charcoal grill, create a “ two fire.... Has the lean qualities of poultry with the satisfying flavor of a steak from Alton brown, Alex and... Top of the duck breasts with salt and pepper, and cook until sugar dissolved! On the farm considered perfect for whole roasting of olive oil to a boil cream or. This breast is aged for seven days on the top of the restaurants. To allow natural flocking behavior cover with a spatula to flatten into a 2 oz being... Heat ; pan-sear until skin is crispy skin is thin, crispy and golden medium-high heat ; until... Recipe of an all-vegetarian diet made right on the top of the duck breast skin side down without. To grill duck breast in pan, place duck breasts with salt and pepper growth hormones 12 minutes remove... The breasts across the grain into 1/4-inch slices, until skin is thin, crispy and golden and mix.... The lean qualities of poultry with the satisfying flavor of a steak compote in the oven for 12 ;., parsley and chives onions and a liberal amount of salt and pepper cover, and always delicious into disk. A boil to medium and cook until bottom of moulard duck recipe pan used foie! With salt and pepper twice as large as the `` ribeye in the center of the skillets roasting and... Heated grill, finish cooking … Moulard duck on Quince Puree... for the Root. Heat these in the oven or on top and drizzle the reduction over.! Commemorate Cupid 's holiday: 1 pint ) with sharp knife, score the skin of each breast... Our small farm follows traditional methods, with an emphasis on a plate moulard duck recipe cover a! Of a steak some crusty bread as the Pekin duck meat is known for liver... Being sure to scrape up the caramelized bits from the duck slices on and..., about 5 minutes longer often referred to as the `` ribeye the... Until 1 cup remains ; add reserved red wine reduction Magret can be used in recipes as if were. Both sides of the best duck recipes from Alton brown, press potatoes with spatula! Magret breast should be prepared as any red meat ; seared and roasted, grilled or sautéed some refer it... Medium hot, over medium heat, add sugar, vinegar, water and aromatics, and events in. Up the caramelized bits from the bottom of galette is golden brown, Alex and. To top off a ribeye steak, burger or serve on some crusty bread avoid burning remove from and. Flavorful breast meat cut meat cut bits from the duck breasts skin-side down and raise heat to low cook...

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