Poultry
Mulard
S tier
Mulard is the sterile hybrid of Muscovy drake and Pekin-type duck, bred for large size, thick breast, and exceptional fattening for foie gras and magret production. Meat is rich, the breast enormous, and the fat cover substantial—central to southwest French duck industry economics. Score and render carefully; magret mulard is a steakhouse-scale portion. Legs are prime confit material. When foie is produced, the rest of the bird still yields outstanding table meat. This is industrial-gastronomic hybrid excellence, not a pure species breed.
Also known as: Mulard, Canard mulard
Track this ingredient
Characteristics
Preparations
Traits
History
French producers hybridised Muscovy and common ducks for size and fattening performance.
Mulard became the backbone of commercial magret and foie gras duck production.
Southwest France scaled mulard systems for national and export markets.
Mulard remained the dominant hybrid for premium duck products in foie regions.