Remove from grill; let stand 5 minutes. In a cast-iron or steel skillet, place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Preparation. Jump to Recipe Print Recipe. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. They are fed a recipe of an all-vegetarian diet made right on the farm. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Pan-Seared Hudson Valley Moulard Duck Breast w/ Charred White Corn and Blueberry-Ginger Relish April 30th, 2013 by Rochelle Admin. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. The Moulard, or Mulard (“mule duck”) is a hybrid of female Pekins and male Muscovys. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. “I was eating duck all the time there, especially Moulard duck breast, which is a staple on French menus – kind of like rib eye is on menus in the U.S.” Between homemade meals, dinners at duck-only farm-to-table restaurants (where literally every dish was made of duck) and even late-night gatherings at friends’ apartments featuring regional wine and duck charcuterie, he was hooked. Magret duck breast, approximately 18 oz./500 g. Flour, 1 oz/30 g. Baking soda, a pinch. Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. Moulard Duck. Both are raised cage-free and fresh-frozen shortly after harvest. Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Season well, then set aside to bring the meat to room temperature. For the Duck and Assembly: Preheat oven to 350˚F. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Heat a large heavy skillet over moderate heat. 2 boneless Pekin or Moulard duck breasts (about 1 pound each) Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. Pour off the excess fat from the pan, and turn the breasts over. Grill breasts 9 to 12 minutes or until desired doneness, turning once and basting with additional teaspoon of the reserved Barbecue Marinade/Sauce during the last few minutes of grilling. You’ll be surprised at how easily you can whip up a delicious and perfectly cooked duck breast meal. This process is long to describe but easy to do so hang in there with me. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html Ground black pepper,a pinch. They are commonly raised for foie gras as well as meat, and the flesh is dark and strongly flavored like a Muscovy, but with a bigger fat layer like a Pekin. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast In a large sauce pan, place duck breasts skin-side down and raise heat to low. Pan-fried duck breast recipe. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. Duck breast is a versatile meat and can be used in numerous dishes. Set a large saute pan over medium heat. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. Score the skin of the duck breasts in a crisscross pattern. Remove the duck breasts from marinade. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. Plain duck breasts also make fantastic salads, luxurious sandwiches, and a satisfying main course with any green vegetable. Long Island ducks are sold frozen at HEB for $20-25 for the whole bird (depends on weight). Score fat on duck breast in criss-cross pattern at one-inch intervals. Potato, Glace de viande, 1 oz/30 ml. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts. Extra virgin olive oil, a few drops. The coating will have turned black. The Hen Duck Breasts have a net weight of 8 to 10 ounces per lobe and are Antibiotic Free. Blueberry preserves or jam, as needed. Slice breast … Get one of our Magret duck breast recipe | food network recipe and prepare delicious and healthy treat for your family or friends. Lay the duck breasts skin-side down in the hot saute pan and sear until golden brown and most of the fat had rendered from the skin, about 6 minutes. Ingredients. Recipe of Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette ... food with ingredients, steps to cook and reviews and rating. Preparation. Romaine Lettuce, as needed. Moulard Magret duck breast is the best we an get in the U.S., but my recipe below is for a regular Long Island duck available in every supermarket. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Print this Recipe. Crecipe.com deliver fine selection of quality Magret duck breast recipe | food network recipes equipped with ratings, reviews and mixing tips. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Warm dinner plates. per lobe. Serves 2 EASY. The Magret or Drake Breasts are much larger with a net weight of approximately 16 oz. Ingredients. Learn how to cook great Magret duck breast recipe | food network . And you get at least two more meals in addition to a meal with two breasts. This recipe is courtesy of David McAninch, from his book Duck Season. I love moulard magret duck breast, from D’Artagnan. Start with a larger duck breast. 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