Duck Moulard- Magret - Black Angus

By: Black Angus Meat  09-12-2011

Isn't that spelt .. Mallard?
Not to be confused with Mallard, The Moulard duck (Cairina moschata X Anas pekin) is a cross between a Muscovy male and a Pekin female artificially bred to produce foie gras. Large moulard ducks are the foundation of Gascon cuisine, in the southwest of France. In the eastern United States and Canada, large and firm foie gras is produced from Moulard ducks. Moulards are especially prized for their large breasts, called magret, which are seared rare like a steak. Luxuriously rich and tender, Duck is also incredibly versatile. Serve it hot as an entrée, cold in a salad, or toss it into everything from pasta and risotto to gourmet pizza.


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09-12-2011

Duck Muscovy - Black Angus

Since they need no protection against cold weather, the Muscovy develops little fat and is by far the leanest domesticated duck, with 30 percent less fat than Pekin duck. Serve it hot as an entrée, cold in a salad, or toss it into everything from pasta and risotto to gourmet pizza, Muscovy duck is incredibly versatile. Originating in Brazil, The Muscovy duck (Cairina moschata) is raised for its well-flavored meat.