How to Score Moulard Duck Breast
Prep Time
15 min
About Scoring Moulard Duck Breast…
Scoring duck breast is important. This scoring step is what creates the crispy and delicious skin that duck is renowned for. DUCKCHAR Moulard Duck Breast is a lot bigger than a typical duck breast. As a result, the duck breast skin is much thicker and scoring requires extra attention. Don’t worry. Scoring Moulard Duck Breast is still easy.
Moulard Duck Breast Scoring Technique
Step 1
To get started, place Moulard Duck Breast in the freezer for 10 minutes. Chilling the duck breast makes the skin firmer. When the skin is firmer, it’s easier to cut parallel scoring lines closer to one another.
Step 2
Choose a sharp knife to score Moulard Duck Breast. We rely on an 8 inch chef’s blade but any sharp knife you’re comfortable with will do the trick.
Step 3
Cut parallel width-wise scoring lines into the skin. Avoid cutting into the duck breast meat with your scoring lines. If you can see the meat through the scoring lines, you’re cutting too deep. Angle the blade slightly - about 30 degrees - as you cut the scoring lines. Scoring at an angle creates even more surface area for the duck fat to render out. This technique makes it easier to achieve crispy duck skin.
Step 3
Score another set of parallel cuts in the opposite length-wise direction to create crosshatch marks.
