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Hudson Valley Moulard duck breast is a large, rich breast cut sold two to a pack, individually vacuum sealed and frozen. Moulard is the breed behind most restaurant duck: bigger and meatier than Pekin, with a thick skin that sears into crisp crackling and a deep, beef-like flavor. It suits cooks who are comfortable scoring skin and finishing in the oven, and it holds up against supermarket duck breast on size and fat. Expect it to shrink about 20 to 25 percent during cooking, so plan portions accordingly.
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This pack holds two Moulard duck breasts from the Hudson Valley brand.
The breasts may look large, but they shrink about 20 to 25% in size after cooking and searing.
The preferred method is to pan sear, then finish in the oven. Score the skin and sear over medium-high heat on both sides for about 1 to 2 minutes per side. Then move the breasts to a 350°F oven for about 15 to 18 minutes. A meat thermometer helps you check the internal temperature for the doneness you want.
