Cooking with Karl

A lesson in flavor: the 'ribeye in the sky'

Karl shares simple technique for preparing rich Moulard duck with cherry-fig sauce

Published April 24, 2026 - 6:01 a.m. Modified April 27, 2026 - 9:09 a.m.

Karl Gerhard smiling in a promotional image for his cooking column.

I was invited to Sérénité Restaurant and Culinary Institute to take part in a “Culinary Experience for Educators.” My role was to demonstrate Bananas Foster – the dessert course – after the group prepared cherry and fig Moulard duck with roasted root vegetables.

It also happened to be the night I was introduced to the Moulard duck, a hybrid of the Muscovy (male) and Pekin (female). What makes it special is the size of the breast – larger than most – which translates into a rich, satisfying entrée. It’s often called the “ribeye in the sky” for its deep, steak-like flavor.

And now I understand why.

This was also my first time preparing Moulard duck breast. The technique is straightforward, but the cherry and fig sauce is what truly brings it home. Could I eat this every day? Absolutely. It’s that good – and surprisingly simple.

Here’s how to make it happen in your own kitchen. Give it a try. As always, I urge you to eat fresh, dine local and be happy.

Pan-seared duck breast

Ingredients: 1 pound Magret Moulard duck breast (order online from D’Artagnan), Kosher salt and ground pepper

Seared steak in a stainless steel pan. — Pan-sear a scored Moulard duck breast until medium-rare, then serve it sliced with a rich cherry and fig demi-glace sauce.

Directions: Bring duck to room temperature. Season generously with salt and pepper. Score the fat cap in a crosshatch pattern (do not cut into the meat). Place duck breast fat side down in a medium-heat pan (no oil). Render fat slowly for 5-7 minutes, draining excess fat.* The fat side is done when it is a rich golden brown. Flip and cook for 2-4 additional minutes. Remove at 110-115 degrees internal temperature. Rest 5-7 minutes (final temp about 125 degrees).** Slice against the grain and serve.

*Save that duck fat – perfect for frying potatoes. **Also, medium-rare is the goal. Do not overcook.

Cherry and fig demi-glace reduction

Grilled steak with roasted vegetables on a white plate. — Simmer demi-glace with dried figs and cherries, adding a splash of wine or vinegar, until thickened and balanced, then serve over duck.

Ingredients: 4 ounces demi-glace sauce (available in many stores), 1/4 cup chopped dried figs, 1/4 cup chopped dried cherries.

Directions: Heat prepared demi-glace in a saucepan. Add chopped figs and cherries. Add a splash of red wine or vinegar for acidity. Simmer until slightly thickened. Taste and adjust for balance – sweet, acid and richness. Spoon over sliced duck and serve.