Moulard Double Breast Duck Chop

Large succulent chops from Hudson Valley's corn fed Moulard ducks. These chops are nicely surrounded by fat and include a small section of breast bone.

Cover the chops with breading made of bread crumbs, fresh rosemary and salt and pepper, then saute until the crust is crunchy but the meat is still rare.

Last up to one week in the refrigerator, 9 months if frozen.

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