Moulard duck

Moulard (also Mulard) is a sterile hybrid duck breed crossing Pekin (the white commercial duck) with Muscovy (a distinct South American species with darker meat and richer fat). The hybrid produces a duck that's significantly larger than either parent breed, with rich dark meat and the fat-storage capacity that makes it suitable for both foie gras production and cured-duck specialties. The cured-duck universe is centered on French southwest production — magret séché (cured duck breast, salt-cured and air-dried into a prosciutto-style format), confit de canard (duck leg slow-cooked and preserved in its own fat), rillettes de canard (shredded duck preserved in fat), and various pâté preparations.

Moulard meat is darker red than domestic chicken or pekin duck, with a richer flavor that suits cure-aging. The American specialty market (D'Artagnan particularly) has popularized Moulard duck products since the 1990s — magret séché is now widely available in US specialty channels.