About Duck Meat
MUSCOVY DUCKS
Originating in the warm climate of South America, Muscovy ducks are a breed apart from the rest. They are the finest duck available and have a unique taste that is both meaty and flavorful. Naturally thin skinned, the breast meat is 99% lean. The skin of the duck has 50% less fat than that of the Moulard or Pekin varieties. Exoticmeatsales.com Muscovy ducks are raised in California by Grimaud Farms, an affiliate of the French company that is the world's largest producer of Muscovy ducks.
Exoticmeatsales.com Muscovy duck: Harvested year round at 12 weeks, to ensure consistency in weight and tenderness. Hens average 3 1/2 to 4 1/2 lb. and drakes average 6 to 8 lb. High in meat-to-bone ratio, with less weight loss after cooking than Pekin ducks. Excellent when roasted whole. Breasts are great to sauté or grill.
PEKIN DUCKS
Pekin ducks are the most popular commercially raised ducks on the market. They are also known as Long Island ducks because of the early proliferation of Pekin breeders in that region.
Exoticmeatsales.com Pekin Duck Meat is: Raised to 49 days, with an average weight of 5 to 5 1/2 lb. Fed a diet of grains without antibiotic growth hormones. Available fresh year-round. Lighter in flesh color and flavor than Moulard or Muscovy ducks. Best for roasting when whole. Breasts sauté and grill well, while legs are better to roast.
MOULARD DUCKS & MAGRET
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 feeding schedule 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 similarly to any red meat; seared and roasted, grilled or sautéed. Outer skin should be scored well to render and crisp fat.
FOIE GRAS
Livers are meticulously separated into grades of A, B, and C, depending on size, texture, and color. Moulard foie gras provides a significantly better yield than differently bred foie gras and works well for both sautéing and pate production. Produced in upstate New York, exoticmeatsales.com American foie gras is recognized by its oval shape and outstanding quality.
Originating in the warm climate of South America, Muscovy ducks are a breed apart from the rest. They are the finest duck available and have a unique taste that is both meaty and flavorful. Naturally thin skinned, the breast meat is 99% lean. The skin of the duck has 50% less fat than that of the Moulard or Pekin varieties. Exoticmeatsales.com Muscovy ducks are raised in California by Grimaud Farms, an affiliate of the French company that is the world's largest producer of Muscovy ducks.
Exoticmeatsales.com Muscovy duck: Harvested year round at 12 weeks, to ensure consistency in weight and tenderness. Hens average 3 1/2 to 4 1/2 lb. and drakes average 6 to 8 lb. High in meat-to-bone ratio, with less weight loss after cooking than Pekin ducks. Excellent when roasted whole. Breasts are great to sauté or grill.
PEKIN DUCKS
Pekin ducks are the most popular commercially raised ducks on the market. They are also known as Long Island ducks because of the early proliferation of Pekin breeders in that region.
Exoticmeatsales.com Pekin Duck Meat is: Raised to 49 days, with an average weight of 5 to 5 1/2 lb. Fed a diet of grains without antibiotic growth hormones. Available fresh year-round. Lighter in flesh color and flavor than Moulard or Muscovy ducks. Best for roasting when whole. Breasts sauté and grill well, while legs are better to roast.
MOULARD DUCKS & MAGRET
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 feeding schedule 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 similarly to any red meat; seared and roasted, grilled or sautéed. Outer skin should be scored well to render and crisp fat.
FOIE GRAS
Livers are meticulously separated into grades of A, B, and C, depending on size, texture, and color. Moulard foie gras provides a significantly better yield than differently bred foie gras and works well for both sautéing and pate production. Produced in upstate New York, exoticmeatsales.com American foie gras is recognized by its oval shape and outstanding quality.