Assuming the same feed and husbandry, there is a difference between Muscovies and Mallard-derivative ducks on fat content Muscovies are leaner and easier to dress. Mallard-derivative ducks, on the same feed regimen, will vary accoording to breed and strain. Muscovies are a meatier bird. The idea behind a mule duck is to try to get the fast growth and superior fat of a mallard-derivative Pekin on the superior meat qualities of the muscovy.
Depending on how you raise them and when you slaughter them, you can have a leaner or fatter bird. Part of it is to consider that the place, especially of mallard-derivative ducks, in the natural world is cold water. They're built to swim in cold water in the middle of January and be totally content. So, yes, they're fattier, but with the right cooking, they're delicious. Part of the trick with eating ricker meat, is to eat less of it, savor it.
The fat of ducks and geese, though, is supremely useful. In our fridge we always have a bowl of fat from skimmings that we use as the pan grease for the rest of our cooking in lieu of corporate oils. Goose fat is an outstanding treat: fried eggs, potatoes, root vegetables--yummy!
The meat structure on a duck or a goose is different thatn on a chicken or turkey, and one's carving technique needs to reflect that. The breast is sat on a perfectly plate-like breast bone. After--or before--cooking one removes in ind of like fileting a fish, and it produces two well-formed steaks that are thn sliced horizontally, on a bias, and then served like a good steak. If one tries to carve it like a turkey or duck it makes te whole thing seem slight. It would be like trying to carve a stake over the top.
The preparation of goose is the most difficult slaughtering in the poultry spectrum. It can be downright tough. Our goose and duck is sold at $7.99/lb. $5.99/lb is actually a bargain. Those people worked really hard for that goose; they're undervaluing their time input, as many do. Chances are they'll get out of it soon enough, figuring out that $5.99 is not worth their time. Corporate goose can be had for a few dollars a pound, but they're green geese that shrink to nothing in the oven. Here's a link to
D'Artagnan, a more profit-driven business that sells goose equivalent to what one would get from us. You'll notice that it averages about $16.50/lb to represent the work and input.
