Ernest Soulard Duck Breast
Boneless and cleaned, these duck breasts from Ernest Soulard is delicious and juicy. There are two beautifully plump pieces in a pack, perfect for a filling meal.
TASTING NOTES FROM THE CURATOR
Ernest Soulard ducks are always of high quality, and these duck breasts are no different. It comes to you with skin on, bones off, and inner fillet removed, ready to cook.
It’s taken from the Moulard duck, a crossbreed of the Peking duck and the Muscovy duck. This duck is known for its fatty, plump, and hefty constitution. It’s very meaty, and very juicy, with a creamy and tender texture.
PREPARATION AND PAIRINGS
There are so many ways to cook and prepare duck breast. Here’s a relatively easy one, that’s sure to be a hit at the dining table:
- • Thaw your duck breasts, and pat them dry with a paper towel.
- • With a sharp knife, score the duck skin. Make sure you only slice the skin, and not the flesh. Season the duck breasts with salt and pepper on both sides.
- • In a pot of boiling water on high heat, cook some ratte grenaille potatoes for 15-20 minutes, until a fork poked into the potatoes slides in easily. Drain the potatoes in a colander.
- • On a smooth and clean surface, use the bottom of a ramekin or a glass to gently smash the potatoes. Set aside.
- • Sear your duck breasts. Make sure you use a cold and dry skillet, and only turn on the heat once the duck breasts are in. Start with skin-side down. Cook for 12-15 minutes.\
- • Flip the duck breasts over, and sear the other side. Note: the moment you flip it, immediately sprinkle salt onto the now-exposed skin. This will make sure it stays crispy.
- • Transfer your skillet into a preheated oven at 400F, and roast for 4 minutes for medium rare, and 6 minutes for medium. Let rest on a cutting board, skin-side up for 10 minutes.
- • Combine red wine, chicken stock, orange juice, and honey in a small pot, and reduce by half over medium heat. This will be your sauce.
- • On the same skillet used to sear your duck breasts, fry your smashed potatoes with the remaining duck fat, until golden brown. Season with salt, pepper, and rosemary.
- • Serve by slicing the duck breast into nice even slices, and drizzling your sauce over it. Serve with the smashed potatoes, and a side of arugula salad.
HEAD ABOVE WATER, CONSTANTLY PADDLING
It was in the mid-1930s that Ernest and Constance Soulard begin what would be an incredibly successful endeavor. They convert stables into abattoirs, and Ernest works hard and patiently, the difficulty of the post-war period weighing down on everyone. They’re eight children help their mother pluck and gut the ducks that Ernest will bring home every day, getting them ready to sell.
When things had died down after the war, the family eventually invests in new equipment and new standard-compliant buildings. Ernest shifts his focus to the farming of Barbary duck and pigeons, and important point in the company’s history. The company grows even bigger, and in 1974, Ernest hands over the reins to their son, Joel, who is ambitious and determined. With his family giving full support, he pushes through with international growth, and the first export-certified building in France.
Today, the company remains faithful to its founder’s spirit and passion for quality. Watching carefully the changing consumer habits, and customer expectations, they remain, 80 years later, still top of the game.
Your cut of duck comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.