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I made some italian sausage last night using muscovy breast and bacon. I thought the bacon was a good idea. It was my 1st try so we will see how it tastes.

In france the muscovy and the pekin are both used in the Label Rouge system of pastured poultry. In Asia the commercal meat duck farms breed the two species together and sell the hybrids. I would say its a tie between muscovy and pekin.

I posted my attempt at a grow-out journal. https://www.backyardchickens.com/forum/viewtopic.php?id=311110 I could have processed at 12 weeks, but my ducks are a specific meat-breed of muscovy. I didn't weigh a finished carcass since I cut them up as I processed, but the taste was great.