DUCKCHAR Moulard Duck Breast

DUCKCHAR Moulard Duck Breast


We LOVE Samin Nosrat’s show SALT FAT ACID HEAT. It is informative, masterfully produced, and takes the viewer across the globe to search for and learn about the importance of the four most basic elements of cooking. Nosrat is one of the most talented chefs in the world and her cooking style is approachable and inviting. She can relate to Michelin Star Chefs and amateur cooks. Nosrat’s skill and charm inspired us to reflect on the importance of SALT, FAT, and HEAT with DUCKCHAR.


Nosrat  notes that salt, more so than any other ingredient, has the greatest impact on the flavor of the item you’re preparing. To put it simply, salt makes food tastes more like itself. This is so true with DUCKCHAR. Salt is the starting point for creating an amazing meal. Properly salting the duck breast prior to cooking is crucial in delivering a final product that meets your pallet’s needs. Additionally, failure to salt or undersalting, leads to missing out on DUCKCHAR’s flavor potential. And of course oversalting creates a bitter, undesirable taste that leaves your mouth grimacing.


Duck Fat is liquid gold. DUCKCHAR is cooked in its own fat and the fat creates that rich, unmistakable flavor. Fat is so vital with Moulard Duck. First, unlike most proteins, cooking oil is not added when you prepare DUCKCHAR. Moulard Duck cooks in its own fat. You score the duck fat in order for the to fat render off the breast. As it renders, you ladel it out with a spoon. The small amount of fat that remains in the pan provides the perfect oil for cooking the duck. Tip: save the rendered fat to apply to roasted vegetables and deliver the gift of duck fat to the main course’s supporting actors.


Moulard duck is like a premium steak. You don’t need to dress it up, just cook it to the correct internal temperature. It’s easy. Understanding your heat source is crucial for achieving a perfect cook. If you are cooking on the stove check to make sure your pan is heated to the correct temp. If it is too hot, the duck will burn. Too cool and you will not be able to sear the duck and create the desirable crispy finish.

Delicious food does not have to be overly complicated but it does require time and patience. If you ever have any questions about SALT, ACID, or HEAT and how it relates to DUCKCHAR, please reach out to us at

CookingDUCKCHARsalt, fat, acid, heat