We’re going to break down each type of duck. And we aren’t saving the best for last. That’s why we’ll start with the Moulard.
The Moulard takes stage after a “Papa Muscovy” and Momma Pekin” duck fall in love or make the biggest biggest of their lives. In other words, the Moulard duck is a hybrid breed. While folks in the US don’t cook with Moulards, this breed is very popular elsewhere across the globe, especially in Europe.
Read MoreValentine’s Day is here! And if you don’t have reservations already, you’re screwed. If you don’t think fast and call an audible, your significant other or Tinder date may shout all or a combination of these phrases at you.
Read MoreAmerica! There’s more than one type of duck. Yes. You’ve been missing out BIG TIME! Plenty of duck cuisine lovers don’t know about this distinction because generally, only one type of duck is available in the US. The most important breeds can be broken down into 4 ducks: Mallard, Moulard, Pekin, and Muscovy.
Read MoreWe love helping people to experience new and delicious foods that they already like (even if they haven’t tried them, yet.)
Read MoreWednesday is here. It is the middle of the week. Steve in accounting has already gone through the usual workplace sayings. On Monday, “he had a case of the Mondays.” On Tuesday, he told you we almost made it to humpday and today he is going to tell you that we are halfway there. Every week, like clockwork, Steve gives you the play by play of where you are in relation to the week. It is time to make a change. It is time to block out Steve.
Read MoreWednesday is here. It is the middle of the week. Steve in accounting has already gone through the usual workplace sayings. On Monday, “he had a case of the Mondays.” On Tuesday, he told you we almost made it to humpday and today he is going to tell you that we are halfway there. Every week, like clockwork, Steve gives you the play by play of where you are in relation to the week. It is time to make a change. It is time to block out Steve.
Read MoreTake a look at the graphic above. Are you thinking what we’re thinking? Looks like your grill’s new bestie is duck. Okay, besties don’t cook one another. But still... Duck and red hot grills seem like a perfect match.
Read MoreIn just about every city across the US, diners enjoy amazing duck entrées at restaurants ranging from casual to fine dining. But why don’t these same diners cook their favorite duck recipes from the comfort of their own homes? The answer to that question depends.
Read MoreAt DUCKCHAR we are entering the New Year full of enthusiasm and excitement as we can continue to grow. We resolve to enter the year with a clear and open mind, one that's always ready to try and learn new things. New experiences are what make life and the day to day interesting, whether it is traveling to a new place, making new friends, or trying different foods.
Read MoreSeasons change. Winter’s here. And depending on location, it may be very cold. At DUCKCHAR we embrace ever-changing seasons to find positives in the cold. We’re partial to snow and are really excited about the ski season.
Read MoreJuicy, tender ribeye. Carne asada flank steak. The perfect burger (and fries). Ribs (nuff said). We can all agree that red meat is delicious. But, when it comes to whether we should be eating it... that’s another story.
Read MoreIt’s Tuesday. What’s for dinner? Tacos.
Tuesday is supposed to be exciting. But, it’s not. Instead, an empty feeling has taken ahold of you. What was once an exciting break from the week made up of Corona’s, cilantro and friends is no more. Chicken, steak, and fish just aren’t getting the job done.
Read MoreYou have a hearty piece of duck breast in front of you, but you don’t know what to do it with it. It’s like staring at a giant, uncut diamond. It’s all yours. You know you’re rich. But what’s the next step. Luckily for you, getting the duck breasts ready is a lot easier than transforming that rock into a perfectly faceted gem.
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