Is Moulard duck breast worth the price?

If you want a steak-like main course with less gaminess than supermarket duck, yes. At $74.90 at Amazon as of November 5, 2026, it is a splurge, and one breast serves about two people.

How is Moulard different from regular Pekin duck breast?

Moulard is a Muscovy-Pekin cross bred for a larger breast and deeper red, meatier meat. It tastes less gamey and eats more like steak than standard duck.

How should I cook it?

Score the skin, start it skin-side down in a cold pan over medium heat, and render the fat slowly. Finish to medium-rare, about 130°F, and rest it before slicing.

How long does it keep?

It ships fresh and should be used or frozen within 3 to 5 days. Freeze it if you will not cook it right away.

One pre-trimmed, skin-on breast per pack, averaging about a pound. It is sold by the pound, so the exact weight and price vary.

When is the price lowest?

Only one store lists it new, so there is no sale pattern to track. Watch the price history for dips rather than waiting for a seasonal sale.

Where is the Moulard Duck Breast cheapest?

At Amazon, for $74.90, as of our latest check.

What do buyers say about the Moulard Duck Breast?

Rated 4.9 out of 5 from 89 ratings. Buyers like: Extremely juicy, flavorful and cooks beautifully; Pre-trimmed and amazing taste; High quality and delicious; nothing left over.

Where can I buy the Moulard Duck Breast?

4 stores we checked sell it, including Amazon, D'Artagnan, Fossil Farms, Meat N' Bone.

Moulard Duck Breast

4.9

Best price now

$74.90at AmazonObserved at 11:52 PM

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Our take on the Moulard Duck Breast

A skin-on magret from a Moulard duck, the Muscovy-Pekin cross that gives French duck breast its deep red color and steak-like texture. This one comes from Fossil Farms in upstate New York, raised cage-free on vegetarian feed with no antibiotics or added hormones, and arrives pre-trimmed. It is sold fresh by the pound, one breast per pack, and should be cooked or frozen within 3 to 5 days. The best new price is $74.90 at Amazon as of November 5, 2026, with only one store listing it new, so there is no real price competition to compare against.

What reviewers say

Buyers rate it 4.9 out of 5 across 89 ratings and call it juicy, tender and easy to cook, with several saying it is the best duck they have had. The pre-trimming and restaurant-quality results come up often, including from first-time duck cooks.

Pros

Juicy, flavorful and cooks beautifully
Pre-trimmed with little waste
Tender, restaurant-quality results
Easy enough for first-time duck cooks

Cons

Sold by the pound, so weight and cost vary per breast
Fresh-only shelf life of 3 to 5 days limits planning

About the Moulard Duck Breast

Steak-Like Flavor, Chef-Grade Quality

Experience the rich, robust flavor of Moulard Duck Breast, a cut so prized in French cuisine it’s known as magret . Raised on a 200-acre farm in Upstate New York by Fossil Farms, these ducks are a unique cross between a Muscovy male and a Pekin female. Fed an all-vegetarian diet and raised under the strict "Never Ever Program" (no antibiotics, steroids, or hormones), this duck offers a deep red color and a meaty, steak-like texture that melts in your mouth.

Pre-trimmed for convenience, these breasts are perfect for home cooks looking to create a restaurant-quality meal. With a 4.9/5 star rating from over 60 verified reviews, customers consistently praise the tenderness and ease of preparation.

Sourcing & Quality Standards

Origin: Raised on a 200-acre farm in Upstate New York.

Producer: Fossil Farms, a trusted partner in premium poultry.

Diet: All-vegetarian feed made right on the farm.

Standards: 100% part of the "Never Ever Program" — no antibiotics, steroids, or hormones ever used.

Breed: Moulard (Muscovy male x Pekin female), known for superior yield and flavor.

Cooking Tips for Perfect Duck Breast

Achieving crispy skin and juicy, medium-rare meat is simple with these chef-approved steps:

Score the Skin: Cut a criss-cross pattern into the skin to help render the fat and ensure crispiness.

Start Cold: Place the breast skin-side down in a cold pan, then turn on the heat. This slowly renders the fat without burning the skin.

Low & Slow: Cook on medium-low heat until the skin is golden and crisp. Flip to sear the other side briefly.

Don't Overcook: Aim for medium-rare to medium (135–140°F internal) for the most tender, juicy results.

Rest & Slice: Let the meat rest for 5–10 minutes before slicing against the grain. Save the rendered fat for roasting potatoes or vegetables!

Frequently Asked Questions

What makes Moulard Duck different from regular duck?

Moulard duck is a hybrid of Muscovy and Pekin ducks, resulting in a larger breast with a deeper red color and a richer, steak-like flavor. It has less gamey taste and more marbling than standard Pekin duck.

What is the "Never Ever Program"?

The "Never Ever Program" guarantees that the ducks are raised without the use of antibiotics, steroids, or hormones at any point in their lives, ensuring a clean, natural, and high-quality protein.

How should I store Moulard Duck Breast?

Keep the duck breast refrigerated at 32–40°F and use within 1–2 days of delivery for optimal freshness. It can also be frozen for up to 6 months if vacuum-sealed.

Is this duck breast pre-trimmed?