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I don't agree. The slaughterhouses that I have seen were well run. And as to hunting.... depends on your aim. I once had roadkill moose that was NOT dispatched quickly (the folks that hit it didn't have a gun in the car). That meat was VERY STRONG and extremely difficult to make edible.

Oh... we usually age the meat for 1 to 3 days in the fridge before cooking. A brine is nice, but not needed.

No, not a factor at all. And most of the muscovy I eat is 9 month to over a year of age male. Not draining the flesh properly (improper bleeding) can make the meat a bit unsightly since it can leave engorged blood vessels. However, I haven't noticed a difference in taste. In improperly...

1 year isn't that old. You can roast it like a turkey, or piece it out. The breasts are huge... so nice to make homemade pastrami. Or cook them anyway you want... any recipe that calls for a super lean beef steak should work. Most duck meat recipes are NOT what you want, because regular...

They are excellent cooked. The key is to cook low and slow.