Say Hello to Duck Steak!

Magret de Canard refers to the whole breast of a Moulard duck that has been raised to produce foie gras by Hudson Valley. These ducks are large and hardy and yield a duck breast larger than any other with excellent steak overtones and a deep red color. Cook similarly to a beef steak: cross hatch the fatty side of the duck, season, sear and finish in the oven.

One package includes two duck breasts with the skin on. Keeps up to 1 week in the refrigerator, 6 months in the freezer.