Suggestions for cooking muscovy duck needed

[savingdogs]

So we are attempting to do the raise-your-own-protein thing and the ducklings seemed most cost effective given our situation. I'm also raising some ducklings for eggs at the same time. But when it comes time to pull some of the fruits of our labor from "freezer camp" I want it to come out worthy of the giving up of the life of these little birds.

Any great duck recipes out there? I'm open to any and all suggestions as I will have probably 10 to prepare. We might skin some instead of pluck them so would be especially be interested in recipes for duck without the skin.

We once ate muscovy duck in a fancy restaurant, roasted and thinly sliced and served on a salad. I would especially love a recipe for how to prepare that if anyone knows.

 

[tamlynn]

ooo! I'll be watching this thread. My parents raise Muscovys to sell, but have never eaten one themselves. My dh is interested in trying one this summer when we go visit, so any and all tips are appreciated.

 

[patandchickens]

I've never cooked muscovy but have repeatedly been told that it behaves more like wild duck than like 'regular' fat storeboughten duck... the only way I know to cook wild duck, but it's a good one, is to drape it with bacon all over before roasting. Mmm

Good luck, have fun,

Pat

 

[ohiofarmgirl]

one of the meat guys over on byc posted this site for cooking duck:

http://www.mapleleaffarms.com/48

we dressed some of our 'scovies. i believe it was Turkey Steve who said 'there aren't enough hours in the day to pluck a muscovy'... so we skinned ours. however Bourbon Red plucked his - the trick, he said, was to let them soak in water (with a little dish soap) for a full 60 seconds at about 160*. he plucked without any problem - but he's a pro and we didnt have a lot of time that day.

i found the meat to be rich and delicious...and kinda like what beef would taste like if it were poultry.

we havent had the steaks/breasts yet, but we used this method to make carnitas with some of the legs and wings:
http://www.rickbayless.com/recipe/view?recipeID=218

and then i cooked down the carcasses for stock and made a rich pasta dish based on a recipe for venison+cream sauce.

so far so good!

you might want to check the BYC meat site for more info - i'm remembering someone said there is a optimum slaughter age -- where there are the least amount of feathers and the males done get 'gamey.'

good luck!

 

[Wifezilla]

Someone on BYC uses the breast meat like steaks and then uses the thighs and legs to make sausage. I bet you could google "byc duck sausage muscovy" and it would pop up.

 

[savingdogs]

Thanks! I've bookmarked all those suggestions for when it is time to cook!