Moulard Magret Duck Breast

Chef Update

We have available both Pekin and Muscovy duck breast. As good as those are there is nothing quite like Magret (pro. mag-ray) Magret are the breasts that come off of whole Moulard ducks. These amazing breasts, that we get from Moulards (lit. Mule duck – a Pekin and Muscovy cross) are large and meaty with an incredible depth of flavor that is reminiscent of eating a really good steak with a duck finish. They are excellent smoked, and also make an outstanding “prosciutto”!

We carry the Magret breasts from the same source as the Moulard ducks. At about 2# per double breast pack the breasts off of a single bird can easily feed four. Once you’ve had the Moulard Magret you’ll see why many chefs are so excited about them.

Moulard Magret Duck Breast Overview

Moulard Magret is another prized component of the Moulard duck, specifically referring to the breast meat. Here's an overview of Moulard Magret duck breasts:

Size and Appearance:

  • Moulard Magret duck breasts are known for their generous size and thick layers of fat, which contribute to their rich flavor.

  • The breasts are typically larger and meatier compared to those of other duck breeds.

Meat Characteristics:

  • The meat from Moulard Magret duck breasts is highly regarded for its succulence and tenderness.

  • It has a robust, pronounced duck flavor and a texture that can be quite satisfying when properly prepared.

Culinary Uses:

  • Moulard Magret duck breasts are popular for various culinary applications, including pan-searing, grilling, and roasting.

  • The high-fat content in the skin makes it crisp up nicely when cooked, adding a layer of texture to the dish.

Preparation Techniques

  • One of the classic preparations for Moulard Magret duck breasts is pan-searing. This method involves crisping up the skin side first and then cooking it to the desired doneness.

  • The breasts can also be marinated, grilled, or roasted to bring out their full flavor.


  • Moulard Magret duck breasts are versatile and can be used in a variety of dishes, from simple sautés to elaborate recipes.

  • The rich flavor pairs well with both sweet and savory accompaniments, making it a favorite in gourmet cuisine