Moulard Duck Breast | Small 9 oz.

Moulard Duck Breast earns the nickname “Ribeye in the Sky” for its rich, meaty flavor and steak-like texture. Farmers cross a male Muscovy duck with a female Pekin duck to produce the Moulard breed. This cross creates a larger, meatier duck breast with bold flavor and tender texture.

Cook the breast skin-side down in a cold pan over low heat. Slowly render the fat and remove excess fat as needed. Save the duck fat for potatoes, vegetables, or eggs. Finish the duck in the oven until it reaches medium-rare. The result delivers crispy skin and juicy, tender meat.

Cooking Tips:

• Season the meat side with salt and pepper
• Start skin-side down in a cold pan
• Render the fat slowly over low heat
• Finish cooking in the oven
• Cook to medium-rare for best texture and flavor

Arrives frozen.