Mulard duck Recipes - AFTouch-Cuisine
Ah, the Mulard duck! This hybrid waterfowl, born from a cross between the Barbary duck and the common duck, has become one of the undisputed stars of French tables. And rightly so, its generous meat, pronounced flavour, and culinary versatility make it an ingredient of choice for anyone wishing to impress their guests around a well-laden table.
Contrary to what many imagine, the Mulard does not originate from Périgord or Béarn, but rather from south-western France, where breeders progressively refined this breed to exploit its particular qualities. Sterile by nature, the Mulard cannot reproduce, which explains why it must be created each year. This scientific detail has not prevented gastronomes from embracing it with enthusiasm, especially from the 1980s onwards, when producers began promoting it as a premium alternative to the classic duck.
What truly distinguishes the Mulard is its ability to produce exceptional foie gras without sacrificing the quality of its meat. Unlike the Barbary duck, raised essentially for its liver, the Mulard offers a perfect balance between these two gastronomic treasures. Its meat is leaner than that of domestic ducks, yet more flavourful, with subtle notes that faintly recall game.
In the kitchen, the Mulard comes in various forms, each revealing a different facet of its culinary potential. The aiguillettes, those fine fillets of meat taken along the breastbone, are perfect for a Magret de mulard campagne lotoise where the meat is savoured pink at its heart. The duck hearts, these tender and juicy pectoral muscles, offer an intense and memorable bite in Coeurs de canard gavés rôtis. And then there are the tortillons, those small rolls of rolled or worked meat, as in our Tortillons d'aiguillettes de canard grillés or Tortillons de canard mulard rôtis, which bring texture and elegant presentation to your plates.
The Magret de canard aux asperges is indeed one of our signature recipes, and Dubarry was not mistaken in complimenting it generously. As Dubarry tells us in his comment on this recipe, the distinction between the different parts of the duck really does matter for anyone who wishes to truly master the art of cooking this bird.
To succeed with your Mulard preparations, a few fundamental principles: respect the cooking of the magret (two to three minutes per side, depending on thickness), let the meat rest for a few minutes after cooking, and never forget to slice against the grain. The Mulard is also a perfect opportunity to explore unexpected flavour pairings, with red fruits, mushrooms, gentle spices, or dried fruits.
Discover our recipes and let yourself be guided by the natural generosity of this fine bird. The Mulard deserves a few hours of attentive care to offer you a meal you will remember for a long time.
