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.
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:
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.