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The Moulard is a hybrid cross of Pekin duck and Muscovy duck (called Barberie in France). This "cross" results in a very large duck with a unique flavored meat, albeit not gamey. The Moulard's foie gras has the best cooking yield of all duck livers. Do not confuse the Moulard duck with the Mallard duck which is a very lean wild duck.
The breast from the Moulard duck, called Magret, is the best tasting duck breast "period". Magrets are sometimes aged up to 7 days to augment the flavor. The legs and the gizzards are ideal for making confit. Virtually every part of the Moulard duck is edible.
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