Cured Duck Breast

Hudson Valley Magret Moulard Duck Breasts

Slowly cured in the same process used to make our Culatello, Coppa, and Bresaola. Minimal processing and ingredients are used to allow the natural flavors of the duck to shine. All-natural certified humane duck breasts.

Ingredients: Hudson Valley Duck Breast, Trapani Sicilian Sea Salt, Red Wine, Telicherry Black Peppers, Sodium Nitrite and Nitrate

Breasts vary in weight 10-13 oz

MEET GREG, MASTER SALUMIERE
Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, to train under the best salumiere in the world. 

Discovering the protected secrets of Italian Salumi and utilizing superior quality spices, meats, and curing methods rooted in the old world. Greg has been uniquely bringing another level of Italian quality meats to the US and making them available for you to enjoy from the comfort of your own home.

How to Slice our Cured Duck Breast:

Our cured duck breast can be sliced in both lengthwise and along the bias. If you choose to slice the duck with a knife, we recommend slicing the duck breasts very thin along the shorter end of the breast. If you have a slicer, you can also slice the cured duck breast on the lowest setting of your slicer.

For the best flavor, serve at room temperature. You can also get creative by dicing the cured duck breast, saut̩ing it, and adding it to a dish.

The Duck can be stored for a few months in the refrigerator, wrapped in plastic wrap and in a container. Food savers are always best. You may see some mold growth, but when this happens, you can take a damp paper towel and wipe it off.