3 Very Different Types of Duck
When we talk about Moulard Duck Breast, we're putting a big emphasis on the word, Moulard.
The Moulard Duck
The most versatile duck, the Moulard, arrives when a “Papa Muscovy” and "Momma Pekin” duck fall in love. In other words, it's a hybrid duck and with it, you get the best of both worlds. Moulard duck breast meat is particularly hearty with a bold and rich flavor that only the Moulard duck can deliver. DUCKCHAR's premium Moulard Duck Breast has a deep red coloring, texture, and cooking style that's almost identical to a top of the line steak. But it features a rich duck flavor twist that takes this cut of meat to the next level. Learn more about the Moulard's "parents" below.
Muscovy ducks are very big. And the Moulard owes all of its impressive size to this parent. Compared to a Pekin, the Muscovy's breast are much larger. In Europe, it's called a Barbarie. It's leaner than a Pekin duck and like the Moulard, its breast meat features a deep red coloring and very bold flavor that's very beef-like.
If there's duck on a restaurant's menu in the US, it's most likely Pekin duck. The Pekin's flavor is much more mild compared to the bold and rich taste of the Moulard duck. In short, it's not steak-like. While it's also lean, it's much more similar to chicken. We love Pekin duck becauseyou need it to make a Moulard duck!