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. 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. This process is long to describe but easy to do so hang in there with me. Learn how to cook great Magret duck breast recipe | food network . Heat a large heavy skillet over moderate heat. Remove the duck breasts from marinade. Warm dinner plates. Plain duck breasts also make fantastic salads, luxurious sandwiches, and a satisfying main course with any green vegetable. Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper. The Hen Duck Breasts have a net weight of 8 to 10 ounces per lobe and are Antibiotic Free. Romaine Lettuce, as needed. Ingredients. The Moulard, or Mulard (âmule duckâ) is a hybrid of female Pekins and male Muscovys. My initial inspiration for this dish stemmed from a desire to create a 2 boneless Pekin or Moulard duck breasts (about 1 pound each) Print this Recipe. Duck breast is a versatile meat and can be used in numerous dishes. Remove from grill; let stand 5 minutes. 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. I love moulard magret duck breast, from DâArtagnan. Set a large saute pan over medium heat. In a large sauce pan, place duck breasts skin-side down and raise heat to low. For the duck: Score the top of the duck breast in a criss-cross pattern. Pan-Seared Hudson Valley Moulard Duck Breast w/ Charred White Corn and Blueberry-Ginger Relish April 30th, 2013 by Rochelle Admin. Duck a LâOrange or canard a lâorange is a classic French dish of roast duck served with an orange sauce. Slice breast ⦠Cooking duck breast is not terribly difficult, so if youâre feeling intimidated, stay with me! 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. Preparation. 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. Magret Breast should be prepared as any red meat; seared and roasted, grilled or sautéed. The Moulard Duck is a cross between a Muscovy male and a Pekin female. Fossil Farms believes that birds should be able to spread their wings and socialize, thatâs w Recipe of Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette ... food with ingredients, steps to cook and reviews and rating. Serves 2 EASY. Pan-fried duck breast recipe. Use a clean and sharp knife to make shallow cuts in the skin of the duck breast. They are fed a recipe of an all-vegetarian diet made right on the farm. Ingredients. Duck - Moulard Our Moulard Ducks are raised on a 200-acre farm in Upstate New York. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. per lobe. Score fat on duck breast in criss-cross pattern at one-inch intervals. 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. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Pour off the excess fat from the pan, and turn the breasts over. Season well, then set aside to bring the meat to room temperature. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. Moulard Duck. The Magret or Drake Breasts are much larger with a net weight of approximately 16 oz. Ground black pepper,a pinch. Crecipe.com deliver fine selection of quality Magret duck breast recipe | food network recipes equipped with ratings, reviews and mixing tips. This recipe is courtesy of David McAninch, from his book Duck Season. For the Duck and Assembly: Preheat oven to 350ËF. Start with a larger duck breast. Render the fat from the duck breasts, making sure to remove excess grease, until skin is crispy. Preparation. âI was eating duck all the time there, especially Moulard duck breast, which is a staple on French menus â kind of like rib eye is on menus in the U.S.â 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 friendsâ apartments featuring regional wine and duck charcuterie, he was hooked. Score the skin of the duck breasts in a crisscross pattern. https://www.allrecipes.com/recipe/222207/sous-vide-duck-breast Add the duck breasts, skin side down, and immediately reduce the heat to moderately low. Magret duck breast, approximately 18 oz./500 g. Flour, 1 oz/30 g. Baking soda, a pinch. Kosher salt, 2 teaspoons. 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. Sold by the each. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html Preparation. Preheat oven to 400 degrees. The coating will have turned black. Sauté the breasts until crisp and brown, about 8 to 10 minutes, tilting the skillet and spooning off the fat 3 or 4 times. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Turn the duck breast 90 degrees and create 5 more cuts to create a crisscross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides. Both are raised cage-free and fresh-frozen shortly after harvest. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Youâll be surprised at how easily you can whip up a delicious and perfectly cooked duck breast meal. Crisscross duck skin with a sharp knife: Cut parallel lines 1/8-inch apart in one direction, then repeat ⦠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. Wipe the breast dry; sprinkle with sea salt and pepper. Moulard Breast, known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Remove from pan and let rest for 10 minutes. Season the duck breasts with 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Potato, Glace de viande, 1 oz/30 ml. Blueberry preserves or jam, as needed. Extra virgin olive oil, a few drops. Make 5 cuts in one direction across the width of the duck breast, try to create an even distance between the cuts. Optional components. Jump to Recipe Print Recipe. https://www.epicurious.com/recipes/food/views/duck-prosciutto-368934 Get one of our Magret duck breast recipe | food network recipe and prepare delicious and healthy treat for your family or friends. 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. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Long Island ducks are sold frozen at HEB for $20-25 for the whole bird (depends on weight). And you get at least two more meals in addition to a meal with two breasts. Approximately 16 oz in one direction across the width of the duck breasts skin-side down and raise to! 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