|Shopping cart is empty.|
|Shopping cart is empty.|
On The Menu
Looking for something else? Please select below:
Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. The Moulard Duck is a cross between a Muscovy male and a Pekin female. They are fed a recipe of an all vegetarian diet made right on the farm. Fossil Farms believes that birds should be able to spread their wings and socialize, that’s why our ducks are free roaming. With a great yield, Moulard Duck eats like a steak and has a deep red color. All of our Ducks are 100% naturally raised and are part of the “Never Ever Program”, where antibiotics, steroids and hormones are never used.
- Compatible with Apha-Gal Allergy, Paleo diet and many other dietary restrictions.
Moulard Duck Breast9 oz (average)$12.00Number:
This item is currently out of stock. Please call our office with any questions, 973-917-3155.
Shopping cart is empty.
Fossil Farms Seared Pekin Duck Breast
with Soft Cooked Duck Egg Risotto
Download printable .pdf file.
2 nine oz. Fossil Farms Magret Duck Breast
1 cup Arborio rice
1⁄4 cup white wine
2 tbsp butter
2 cups chicken stock
2 Duck Eggs (Can purchase these in the Fossil Farms Company Store & Retail Market in Boonton, NJ)
Directions for the Duck Breast
Open Duck Breast out of package and score skin on the bias. Place Duck Breast in cast iron pan skin side down and heat to medium. Cook skin side down for approximately 15 minutes or until fat has rendered from skin and is brown and crispy. Turn Duck Breast over onto meat side and continue to cook 3-5 minutes or until duck is at desired internal temperature. Let rest 10 minutes; slice and serve.
Directions for the Duck Eggs
Heat water in medium saucepot to 138 degrees. Add Duck Eggs in the shell and cook for 30 minutes, keeping the temperature constant with low heat and a thermometer or emersion circulator. Let eggs rest for 10 minutes.
Directions for Risotto
Bring chicken stock to simmer and reduce heat to low. In small sauce pot add 1 tsp butter and toast Arborio rice for 2-3 minutes. Add wine and reduce. When wine is reduced by half, add chicken stock 1 ladle at a time, stirring constantly. Continue by adding more stock and stirring at medium heat as liquid cooks off until all chicken stock is gone. Season to taste with salt and pepper and finish with butter.
After risotto is plated indent the top with a spoon to cradle the egg. Crack soft cooked duck over the rice.
Grilled Duck with Figs and Shallots by Michele Baldacci
Download printable .pdf file.
This dish is as delicious as it is messy in preparation. As forewarning, be sure not to cook this dish inside your house or you could get smoked out very quickly. I prefer to eat my grilled duck with a side of chick peas, but it’s also fantastic with roasted potatoes.
For the duck
2 Fossil Farms duck breasts
2 pinches of salt
2 tsp honey
2 dry figs
40 large cloves of shallots, peeled and sliced
4 tbsp. sugar
6 dry figs
1 tbsp. plus 1 cup water
1 lemon, juiced
Clean the duck breasts so that they are free of any cartilage. Score the fat in a crisscross diagonal across the skin of the birds. We do this because it allows the heat to reach the meat more easily.
In a small pot, add sugar and water. Stir quickly until the water is fully absorbed. Turn on the stove to medium heat. Add the sliced shallots and stir them into the sugar solution, then pour in the lemon juice and cover the pan. Blend the figs in a blender or food processor until they are almost pureed. Add figs to the marmalade with one cup of water. Let it cook on low heat for about an hour. The result should be a dense marmalade. Add more water while it’s cooking if needed.
Preheat the grill. Cook the duck breast for about 12 minutes on both sides. Three minutes, divided into four parts: the first three minutes on the skin, then flip it over. Pour the honey and salt on the cooked skin and cook for three more minutes. Repeat this twice. The fat of the breast will drip into the flame and produce a lot of flame. This helps create a crispy skin. When you’re done, set the breasts aside and cover them with aluminum foil. Let them rest for one minute. Slice them thinly on their shorter, horizontal side. Display the slices onto a plate and add a pinch of salt and drizzle with extra virgin olive oil. Serve with the shallot marmalade and two whole dry figs.
Espresso Rubbed Magret Duck Breast by Chef Mimi Woods of The Washington Inn
Download printable .pdf file here.
2 ea. Fossil Farms Moulard Duck Breast 9 oz.
1⁄4 cup chili powder
2 Tbsp. paprika
1 Tbsp. dry mustard
1 Tbsp. coriander
2 tsp. ginger powder
1⁄4 cup fresh espresso grounds
2 Tbsp. brown sugar
1 Tbsp. black pepper
1 Tbsp. oregano
￼1 Tbsp. salt
Add all ingredients in blender and mix until incorporated. Place extra rub in a sealed container.
Shiitake Bread Pudding
4 cups diced brioche, crusts removed
1⁄2 cup Shiitake mushrooms, sautéed
10 oz. half and half
1 tsp. thyme, picked and chopped
2 ea. eggs
1/3 cup dried cranberries
18 oz. heavy cream
1 tsp. parsley, chopped
1 Tbsp + 1 tsp sugar
1 tsp. salt
Lightly toast brioche cubes in oven to dry slightly. Let cool, mix with all other ingredients. Generously spray 4 oz. molds with cooking spray and fill with pudding mixture about 3/4 full. Bake in a water bath in a 325 degree oven for 25- 30 minutes.
Preheat oven to 450. Season Duck breasts with salt and pepper and score the fat. Place Duck in a hot pan to sear and render out the fat until crispy, then remove from pan. Coat Duck with Espresso Rub. Place back in pan and finish in the oven for 10 minutes until medium rare. Remove, let rest and slice. Serve with a side of sautéed spinach and Shiitake Bread Pudding.