Jan 10, 2024 · Mulard is a hybrid ⁤duck breed that is known for its tender and flavorful meat. This type of meat ‌is often‌ used in fine dining and is particularly popular in French⁢ cuisine. Some common dishes that‍ feature mulard meat ⁤include confit, foie gras, and breast ⁢fillets.

Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks (The Moulard is a cross between the White Pekin and the Muscovy duck.). On the table, moulards have a deeper, richer, beefier flavor.

Mar 21, 2025 · This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside. The cut of the breast usually comes from the mulard duck, a cross between the Pekin and the Muscovy duck.

Mar 21, 2025 · Canard braisé aux Montmorency is a traditional dish originating from Val-d'Oise, just north of Paris. The dish is made with a combination of duck, leeks, carrots, onions, turnips, celery, cloves, juniper berries, cinnamon, red wine, chicken stock, butter, sour cherries, sugar, salt, pepper, and bouquet garni.

This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside. The cut of the breast usually comes from the mulard duck, a cross between the Pekin and the Muscovy duck.

Apr 15, 2020 · Cooking magret de canard so that it is just rosé is a work of art but it is not difficult. If you follow our simple steps, you will be able to make exquisite French magret de canard in your home kitchen. Why not serve this with French onion soup as an appetizer? You’ll feel like you’re eating in Paris in no time!

Paul Welburn's stunning mallard recipe sees the crowns coloured in a pan before roasting in the oven to perfection, then glazed with a rich mixture of honey, star anise and juniper. The legs are cooked confit for a beautifully tender texture, and the birds are served with baby turnips, cavolo nero and a rich mallard duck sauce.

The duck breasts on French menus come from the mulard, the moullard duck, which is not to be confused with the mallard duck. The moullard is a cross between the canard de Pékin, the Pekin duck, and the Canard de Barbarie, the Muscovy duck.

In the middle of each nice plates turn out the moulds with the potatoes-apple mixture, topped with the slices of smoked duck magret, put around it the slices of roast duck magret and coat them with the sweet and sour sauce. And now, take a look at your guest faces ...

Jan 17, 2025 · Bird skin locks in moisture and only becomes more succulent with cooking. When it comes to waterfowl, their delicious fat renders and is nothing short of liquid gold. Few wild dishes compare to a plucked, skin-on duck breast cooked in its own fat to 130 F …