Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), producing a larger breast than any other duck. This is why Moulard Duck is often referred to as the "ribeye in the sky". This Moulard duck breast has a meaty flavor with wonderful steak overtones.
Season with salt and pepper on the meat side only and place skin side down in a cold pan over a low flame. Slowly render the fat and remove fat as needed (save the fat for potatoes or eggs for the next morning), as you do not want to steam the duck in its own oil/fat. Finish cooking in the oven, skin side down. Cook to medium-rare; the duck breast will be tender, juicy and delicious with a crispy skin.