Poultry
Moulard
S tier
Moulard is the common English spelling of mulard—the Muscovy × Pekin hybrid used for magret and foie gras. Expect a broad, meaty breast with a thick fat cap, deep flavour, and legs that confit into silky shreds. American and UK menus often print Moulard when sourcing French-style hybrid duck. Cook magret skin-side down until fat renders and skin is mahogany, then flash the flesh side. One breast can serve two if restaurant-sized. Moulard bridges fatty Pekin richness and Muscovy depth in a single commercial hybrid package.
Also known as: Moulard, Moulard duck
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History
Hybrid mule ducks entered systematic French poultry production.
English-language markets adopted the spelling Moulard for imported and domestic hybrid ducks.
Chefs popularised moulard magret on fine-dining menus.
Moulard remained the default premium hybrid duck name in many English menus.