DUCK
Moulard ducks from Hudson Valley, New York, renowned for robust flavor, deep red color, exceptional size and texture, sought after by chefs globally. Learn More
Introducing the Moulard Duck
Moulard ducks are celebrated in the culinary tradition of Gascony, France, for their superior, unique flavor sought after by chefs worldwide. A hybrid of the Pekin and Muscovy breeds, Moulard ducks blend the mild flavor of domestic Pekin with the bold, gamey flavor of South American Muscovy. They produce high-quality, meaty, large duck breasts, known as magret, with a ruby red hue and steak-like texture. The legs are perfect for duck confit, and the foie gras is the ultimate indulgence.
The Whole Duck
Hudson Valley Duck utilizes the whole duck, ensuring that everything has a purpose. Through sustainable farm practices, they offer a full range of unique and delicious products, from the meaty Magret duck breast to buttery duck fat, with zero waste.
No part of the duck is wasted—the bones are used for rich stocks, the skin is rendered for crispy treats, the fat is perfect for cooking, and even the feathers are reused sustainably. This commitment to sustainability and zero waste ensures that every part of the duck is valued and utilized efficiently.
Duck FAQ
The Moulard is a hybrid between the white farm duck, the Pekin, and a South American duck, the Muscovy. The Pekin has a mild flavor; the Muscovy has a gamey flavor. Moulard ducks have a unique ability to store fat in the liver and are ground-foraging ducks similar to the Muscovy. Moulards do not fly and are not fans of open water, making them an ideal breed for producing foie gras.
Unlike most foie gras farms which raise ducks in individual cages to maximize efficiency, Hudson Valley Duck raises ducks cage-free to promote social interaction, exercise, freedom of movement and to minimize stress. Open spacious barns shelter Hudson Valley ducks from freezing conditions from September through May in the Catskill mountains and protect them from wild predators.
Small numbers of specially bred ducks are individually hand fed to produce Hudson Valley Duck signature foie gras. Their trained caretakers spend as much as four times as much time caring for each animal compared to other foie gras farms, resulting in superior product. The reaction of the ducks to hand feeding is best illustrated by their ease with the caretakers. The unique physiology of ducks facilitates the hand feeding procedure, as the throat of waterfowl is lined with tissue similar to the human palm, permitting them to eat live, wriggling fish without harm, or to accept the feeding tube.
Waterfowl are adapted to store fat in the liver when abundant food is available, particularly useful for migration and times of need. Whereas fat storage in the liver is problematic for mammals, it is a normal and reversible process for waterfowl.
