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*** 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 *** Pekin duck is technically red meat and like a fine steak, is best cooked no more than medium rare *** Since they need no protection against cold weather, the Muscovy Duck develops little fat and is by far the leanest domesticated duck, with 30 percent less fat than Pekin duck

Black Angus - Duck Moulard- Magret

Duck Moulard- Magret

The Fois Gras duck. If you know fois gras, you will be able to detect that flavour in this product. Because of its fatty build, this is the easiest duck to work with, for smoking, procuittio,confit,or just straight pan frying, the flavour is in the fat. The breast meat itself is very lean so please dont over cook.

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Black Angus Facts

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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Nutrition

Duck Moulard- Magret

Nutrition Facts
Serving Size (100 g)
Serving Per Container

Amount Per Serving
Calories 180 Calories from Fat 50
 
% Daily Value
Total Fat 6g
0.09%
    Saturated Fat 1.5g
0.08%
    Trans Fat --g
Colesterol 105mg
0.35%
Sodium 110mg
0.05%
Total Carbohydrate 0g
0%
    Dietary Fiber 0g
0%
    Sugars 0g
Protein 29g
Vitamine A 0%
Vitamine C 0.04%
Calcium 0.02%
Iron 0.15%
Additional information:
leg, without skin, raw. ESHA Research with access to USDA database.

Detailed Description

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 entre, cold in a salad, or toss it into everything from pasta and risotto to gourmet pizza.