What makes our Ducks at Hudson Valley so special? Since our start in 1990, we have utilized a cross breed between the Male Muscovy and the Female Pekin.This Moulard breed provides the optimal balance between size and texture while also benefiting the flavor and color creating a duck with exceptional characteristics. Our Magret Duck sets the standard with its mild gaminess and robust flavor. One taste and you can see why chef’s demand Hudson Valley Duck.
Hudson Valley duck farm is located in Ferndale, New York, on 200 lush acres in the Catskill Mountains.
The Moulard is a cross between the white farm duck, the Pekin, and a South American duck, the Muscovy. This item is a skin-on, whole Moulard duck breast larger than any other duck breast with wonderful steak overtones and a deep red color.
Please enjoy this duck breast for making both Asian and western dishes. Pan-sear the breast on its skin-side over low heat so that the fat can render (melt) out of the skin. This is the key to making the skin crispy.
[Brand]Hudson Valley Foie Gras & Duck Products
Start by trimming away any excess fat that extends beyond the edge of the meat.
Score the fat-side in a cross-hatch pattern, only cutting ¾ of the way through the skin. Season liberally with salt and pepper.
Place a skillet over high heat and immediately place the duck breast skin-side down in the dry pan. No fat or oil is needed.
Cook for about 8 minutes. Lower the heat to medium and flip the breast over, cooking for about 4 minutes.
The goal is to achieve medium-rare inside.
As the breast cooks, fat will begin to render and collect in the pan, and can be strained once or twice during the cooking process and reserved for later.
Let rest for five minutes, then slice into 1/8” pieces
This is a perishable item; store in freezer immediately upon receiving.