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Collections: DUCK PROVISIONS
This breast of the Moulard Duck, with it’s vibrant red coloring is prized for its rich, beefy flavor. Pan-roast it to a beautiful medium-rare and pair with sides like you would a ribeye steak — fries, brussel sprouts, and creamed spinach. Save rendered fat for other cooking applications.
Suggested Preparation: pan seared peppered Duck Livers with balsamic, figs and greens
Want to know more on how to prepare our duck products? Read this article with information from the USDA.
Discover what makes our ducks so delicious. Read more.
Recipes You Can Try: