84 © 2017 2019 MOULARD BONELESS BREASTS (MAGRET) Approx. 14/16oz Moulard breasts are the largest duck breasts available and have a richer flavor than other duck breasts. “Magret” is the French word for duck breast from a moulard breed duck that has been raised for foie gras production. BUTCHER INFORMATION: Prick or score the surface fat prior to cooking so it can more easily render out. COOKING/PLATING TIPS: Duck breasts are best when their fat is slow-rendered, and then the meat is seared to just medium-rare, but they can also be pan-roasted whole (fat-side down first). Care must be taken not to overcook them. Basting the breast in the rendered fat will help keep it moist. They can also be smoked. Duck is often paired with a fruit or wine based sauce. MENU TYPE: Medium Price Point. Though duck is most often found on Chinese, French & fine dining menus, many other European & Asian cultures have traditional duck dishes. MOULARD LEG QUARTERS Approx. 12/14oz These duck legs are traditionally used in confit, but they can also be roasted or braised. BUTCHER INFORMATION: Leg-thigh combo. COOKING/PLATING TIPS: Duck legs can be braised or roasted, and really excel in long, slow-cooking techniques, like traditional duck confit. Duck confit can be used hot or cold in a variety of different entrees, appetizers, and salads. MENU TYPE: Low Price Point. Duck legs are most often found on French & fine dining menus, but many other European & Asian cultures have traditional duck dishes where they could be used.