Hudson Valley Duck
Ferndale, New York — in the Catskills
- Moulard ducks — a Pekin × Muscovy cross prized for the biggest, meatiest breast (the "magret").
- Raised cage-free in open barns on 200 acres in the Catskills; no added antibiotics or growth hormones.
- Duck breast is cooked like steak — medium-rare is the classic. Most common customer question at the stand.
- Two duck salamis: one made with pork fat, one no-pork — always check before recommending to someone avoiding pork.
- Dog treats are real dried duck — yes, they're just for dogs.
Markets
- WEDUnion Square
- FRIUnion Square
- SATUnion Square · Inwood · 82nd St · Pleasantville · McCarren · Fort Greene · Grand Army Plaza
- SUN79th Street (Natural History Museum) · Columbia · Jackson Heights
The story
The stand is the farmers-market arm of Hudson Valley Farms, a duck farm working 200 acres in Ferndale, NY since the 1980s. They raise Moulard ducks — a cross between Pekin and Muscovy — sheltered in open, cage-free barns, fed a diet of grains and vegetables with no added antibiotics or hormones. Everything at the stand comes from ducks raised and processed on the farm.
What we sell
- Fresh cuts — breast (regular & petite), legs, whole duck, ground duck, liver
- Sausage — hot links
- Cured & smoked — smoked breast, ham, bacon & bacon ends, prosciutto (whole and sliced), salami with pork, salami no pork
- Cooked & confit — confit legs, rillettes, sous vide breast, sous vide split duck
- Duck fat — small and large tubs
- Dog treats — heart treats and jerky
Customer FAQ
How do I cook a duck breast?
Score the fat side in a crosshatch (don't cut into the meat), start it fat-side-down in a cold pan, and render low and slow until the skin is deep golden — most of the cooking happens on that side. Flip, finish briefly, rest, and serve medium-rare like a steak. Save the rendered fat.
What do I do with duck fat?
Roast potatoes — the single best answer. It has a high smoke point and makes anything crispy taste better: vegetables, eggs, popcorn. Keeps for months in the fridge.
What's a Moulard? Is it different from other duck?
It's a cross between Pekin (the common eating duck) and Muscovy. Moulards are bigger and meatier, with a thick, steak-like breast — that's the "magret" you see on French menus.
What's confit / rillettes?
Confit legs are slow-cooked in duck fat until spoon-tender — just crisp them in a hot oven or pan and they're done. Rillettes are shredded confit packed in fat: a spread for bread or crackers, like a rustic pâté.
Is this the foie gras farm?
The farm is part of Hudson Valley Farms, which is well known for foie gras — though the market stand is about the duck: breasts, legs, charcuterie, and fat. The ducks are raised cage-free in open barns and hand-fed. Customers with deeper questions about foie gras production can be pointed to the farm directly — don't debate it at the stand.
Is duck red meat or white meat?
Duck breast eats like red meat — it's rich, dark, and best medium-rare — even though duck is poultry. Legs are made for slow cooking or confit.
Farm site: hudsonvalleyfoiegras.com · Stumped by a question? Text Peter.