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Steve, we looked at your web site. Love your pics! We also are raising rabbits. Californian and Californian/New Zealand cross. Just starting with the rabbits for meat. We are trying to be as sustainable as possible, here, too. The ducks are great but we thought it would be nice to have a...

Our older bird was not tough at all! I cut half of the breast up into 1 1/2 inch pieces, shook them in a plastic bag with Italian seasoned breadcrumbs, garlic powder, salt and pepper, and baked them for about 20 minutes at 350degrees. The kids gobbled them up! The other half, we ground up and...

We may build a plucker down the road. This is our first year with Muscovies, but honestly, they are so tasty skinless (and not greasy at all!), that we have only skinned them so far. I have plucked other, smaller, water birds/ducks and do not really want to do multiple Muscovies by hand, LOL...

We had Muscovy duck for a big family dinner this weekend. I roasted them in oven bags with a sauce of pureed cranberry sauce, orange juice, and a couple of tablespoons of cornstarch. They were tender and delicious (they were whole, skinless birds). The oven bags kept the meat from drying out...