DescriptionThis is the rich, sweet, and exceptionally meaty breast of the Moulard duck the offspring of the Muscovy and Peking ducks. The magret breast is so large and plump that it is sometimes referred to as a "duck steak." And, in fact, it can be prepared any way that you would red meat. Grilling, sautéing, or searing and then roasting all bring out the magret's delectable gamy flavor and render the skin nicely crisp.
Moulard Duck Breast, Free Range, Fresh
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