Cooking with Karl: "Ribeye in the Sky” Moulard Duck

A Lesson in Flavor: The “Ribeye in the Sky”

I was recently introduced to the Moulard duck—a hybrid of the Muscovy (male) and Pekin (female). What makes it special is the size of the breast—larger than most—which translates into a rich, satisfying entrée. It’s often called the “ribeye in the sky” for its deep, steak-like flavor.

The technique for preparing Moulard duck breast is straightforward, and the cherry and fig sauce truly brings it home. It’s an amazing dish—and surprisingly simple.

Here’s how to make it happen in your own kitchen. Give it a try.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2–3

Ingredients: Pan-Seared Duck Breast

• 1 lb Magret Moulard duck breast (order online from D’Artagnan)
• Kosher salt and 
• ground pepper

Directions

1. Bring duck to room temperature.
2. Season generously with salt and pepper.
3. Score the fat cap in a crosshatch pattern (do not cut into the meat).
4. Place duck breast, fat side down, in a medium-heat pan (no oil).
5. Render fat slowly for 5–7 minutes, draining excess fat.*
6. The fat side is done when it is a rich golden brown.
7. Flip and cook for 2–4 additional minutes.
8. Remove when internal temperature reaches 110–115°F.
9. Rest for 5–7 minutes (final temperature will rise to ~125°F).**
10. Slice against the grain and serve.

* Save that duck fat—it’s perfect for frying potatoes.

** Medium-rare is the goal. Don’t overcook.

Ingredients: Cherry & Fig Demi-Glace Reduction

• 4 oz demi-glace sauce (available in many stores)
• 1/4 C chopped dried figs
• 1/4 C chopped dried cherries

Directions

1. Heat prepared demi-glace in a saucepan.
2. Add chopped figs and cherries.
3. Add a splash of red wine or vinegar for acidity.
4. Simmer until slightly thickened.
5. Taste and adjust for balance—sweet, acidity, and richness.
6. Spoon over sliced duck and serve.