Professional Chef and Owner of Nicholson Muir Distinguished Meats, James Muir gives his take on how to prepare a restaurant quality Moulard Duck Breast over the stove top. This recipe with will NOT disappoint!
Since their start in 1990, HV have utilized a cross breed between the Male Muscovy and the Female Pekin, This Moulard breed provides the optimal balance between size and texture while also benefiting the flavor and color creating a duck with exceptional characteristics. Our Magret Duck sets the standard with its mild gaminess and robust flavor. One taste and you can see why chef’s demand Hudson Valley Duck.
