Moulard ducks are a unique hybrid breed, created by crossbreeding a female Pekin duck and a male Muscovy duck. These ducks are prized for their rich, beef-like flavor and meaty texture. Moulard ducks are commonly used in French cuisine, particularly for foie gras and magret de canard (duck breast). The meat is dark, succulent, and boasts a robust, gamey flavor, making it an excellent choice for gourmet dishes. Their fat is highly prized for rendering, producing velvety duck fat perfect for confit or roasting vegetables.
Sold as whole ducks ranging 9 to 10 lbs each, vacuum-packed.
Origin: New York State
