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Well, we had to pop a couple of Welsh Harlequin boys (kept breeding my Muscovy hens) so we tried some legs for dinner on Sunday. I was quite excited about comparing them with Muscovy meat. Truth be told, they were a bit lighter in colour, but not much difference in flavour, although I think...

Yes, that works, but I think for only the higher temp foods like confit or turkey legs. If you want rare or medium rare, you do need to keep the temp withing one degree of accuracy or your rare could turn out medium rare instead. love your idea of flash browning on a hot wood fire!

So, I posted everything on the wrong thread! So, here it is - with all the steps to making tender Muscovy breast https://www.backyardchickens.com/t/643526/free-cornish-x-worth-it/50#post_8705734 Plated

These are the bags you get for a vacuum sealing machine. But, if you don't use really high heat, I believe you can use heavy duty ziplock bags, carefully removing all the air. I only put a "TINY' pinch of salt in, since this type off cooking tends to enhance any seasonings. "Depending on the...

Yup, boned and stuffed is really wonderful - I do it to the hens since we sell most of the drakes. Cooked nice and slow in a dutch over it really does make a wonderful tender bird. Although the link is how to bone a chicken, its exactly the same for duck, and I use a similar stuffing.

This is the duck breast \ This is the Sous-Vide water bath - you can see the temp I set at just around 134 F And the duck in the bath - it went in at 9:00 am I will take more pics after it's done tonight, the skin crisped with a torch, then sliced and plated!

Well, this is a lengthy article, but it explains how this method works. It's truly amazing. http://en.wikipedia.org/wiki/Sous-vide This is the Sous Vide website - I have the smaller oven, about the size of a bread machine ($325)...

Okay, yes, I make foolproof Muscovy EVERY time. The thing is, I have a Sous-Vide (water bath) and cook the breasts at 138 f for about 10 hours. I know that sounds like a long time, but the meat comes out medium rare, and tender as the finest filet. The way to do it is to vacu-seal the breast...

You can buy it on D'Artagnan, and it's pricey! http://www.dartagnan.com/51188/Muscovy-Duck.html

So, himself learned how to sex day olds. Now he's planning on raising the males for sale since they bring more. I guess he'll take the female babies to the auction. That way we won't have to spend so much raising a bunch of babies that won't sell as adults.

Another group who loves them! We started 3 years ago and we now have 22 birds. We will be selling 3 drakes this weekend since we have five and the incubator is full. We can't do natural brooding, since we lost over a dozen ducklings to hawks last year. We sell all the large drakes - we have a...