Moulard Duck Breast

Steak-Like Flavor, Chef-Grade Quality

Experience the rich, robust flavor of Moulard Duck Breast, a cut so prized in French cuisine it’s known as magret. Raised on a 200-acre farm in Upstate New York by Fossil Farms, these ducks are a unique cross between a Muscovy male and a Pekin female. Fed an all-vegetarian diet and raised under the strict "Never Ever Program" (no antibiotics, steroids, or hormones), this duck offers a deep red color and a meaty, steak-like texture that melts in your mouth.

Pre-trimmed for convenience, these breasts are perfect for home cooks looking to create a restaurant-quality meal. With a 4.9/5 star rating from over 60 verified reviews, customers consistently praise the tenderness and ease of preparation.

Sourcing & Quality Standards

• Origin: Raised on a 200-acre farm in Upstate New York.
• Producer: Fossil Farms, a trusted partner in premium poultry.
• Diet: All-vegetarian feed made right on the farm.
• Standards: 100% part of the "Never Ever Program" — no antibiotics, steroids, or hormones ever used.
• Breed: Moulard (Muscovy male x Pekin female), known for superior yield and flavor.

Cooking Tips for Perfect Duck Breast

Achieving crispy skin and juicy, medium-rare meat is simple with these chef-approved steps:

1. Score the Skin: Cut a criss-cross pattern into the skin to help render the fat and ensure crispiness.
2. Start Cold: Place the breast skin-side down in a cold pan, then turn on the heat. This slowly renders the fat without burning the skin.
3. Low & Slow: Cook on medium-low heat until the skin is golden and crisp. Flip to sear the other side briefly.
4. Don't Overcook: Aim for medium-rare to medium (135–140°F internal) for the most tender, juicy results.
5. Rest & Slice: Let the meat rest for 5–10 minutes before slicing against the grain. Save the rendered fat for roasting potatoes or vegetables!

Frequently Asked Questions

What makes Moulard Duck different from regular duck?

Moulard duck is a hybrid of Muscovy and Pekin ducks, resulting in a larger breast with a deeper red color and a richer, steak-like flavor. It has less gamey taste and more marbling than standard Pekin duck.

What is the "Never Ever Program"?

The "Never Ever Program" guarantees that the ducks are raised without the use of antibiotics, steroids, or hormones at any point in their lives, ensuring a clean, natural, and high-quality protein.

How should I store Moulard Duck Breast?

Keep the duck breast refrigerated at 32–40°F and use within 1–2 days of delivery for optimal freshness. It can also be frozen for up to 6 months if vacuum-sealed.

Is this duck breast pre-trimmed?

Yes, our Moulard Duck Breasts arrive pre-trimmed and ready to cook, saving you prep time and ensuring a consistent cooking experience.

What is the best way to cook duck breast?

For the best results, score the skin, start in a cold pan skin-side down to render the fat, and cook to medium-rare. This method ensures crispy skin and tender, juicy meat.

Where is this duck sourced from?

Our Moulard Ducks are raised by Fossil Farms on a 200-acre farm in Upstate New York, where they are fed an all-vegetarian diet.

Can I use the rendered fat for cooking?

Absolutely! Duck fat is a culinary treasure. Use it to roast potatoes, sauté vegetables, or sear other meats for an incredibly rich and savory flavor.

What do customers say about this product?

Customers rate it 4.9/5 stars, often calling it "restaurant quality," "tender and juicy," and "the best duck they've ever had."