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Moulard Duck Legs

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Description

The Moulard is a hybrid duck breed known for its rich red meat and depth of flavor. This duck is the traditional choice in the Southwest of France, where every cut has a purpose. Moulard duck magret is famous around the world, and the legs are commonly cooked down for hours in duck fat for duck confit (a must-have for cassoulet recipes). This method preserved meat for the winter season, as every well-provisioned root cellar would have clay pots full of duck leg confit submerged in fat. Try making confit at home (get plenty of duck fat) or cook duck legs low and slow; think braising recipes, moist roasting methods, and sous vide to break the meat down into tender morsels with robust flavor.

Moulard is a hybrid of Muscovy and Pekin ducks
Our ducks are raised cage-free in open barns
Pure vegetarian diet includes corn and/or soy
No antibiotics, no hormones
Aged seven days on the bone to intensify flavor
4 duck legs, serves 4
Average weight: 14 oz each
Sold in an uncooked state
Product of New York and Canada
For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Subscription Eligible

Cooking & Serving

Cooking Methods: Confit, Braise, Stew, Roast, Barbecue

Cooking Tips: Duck legs should be cooked slow and low for best results. Often braised, roasted, or a combination of the two, duck legs can also be cooked confit or sous vide then finished on the grill. Cooked then shredded duck leg meat makes a wonderful addition to soups, salads, pasta, and grain dishes.

Our Moulard Duck

The Moulard is a hearty hybrid of Muscovy and Pekin ducks, and is the traditional duck preferred in the cuisine of Southwest France. We work with New York and Canadian duck farms to provide us with Moulard duck. Both follow traditional methods to ensure a stress-free environment for the ducks. Our Moulard ducks are raised in open-air barns, on a bedding of wood shavings with ample sunlight, and plenty of space to allow for natural flocking behavior. The ducks eat a vegetarian diet of corn, soy, and fresh, clean water. The duck farms do their own hand processing in certified and inspected plants and use air-chilling to ensure the best flavor and the least amount of water retention.