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Roger Willcoe
Moulard ducks are a hybrid cross of white Pekin hen and the Muscovy drake. They are grain fed several times daily in the few weeks before processing to produce an enlarged liver known as Foie Gras. This stimulates the natural tendency for these migratory birds to force feed themselves before extraordinarily long flights.
Moulard breast known as Magret, is aged seven days on the bone to provide a red, meaty flesh. Magret breast should be prepared as any red meat; seared and roasted, grilled or saut?ed. Outer skin should be scored well to render and crisp fat.
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