Eating muscovy ducks?

cutechick2010

Songster
9 Years
Aug 22, 2010
354
19
128
Illinois 20 chicken years
I was just wondering if anyone has experience they would like to share about raising and eating muscovies? I have read in one place that they are great, very lean meat similar to veal and not greasy like the Pekins. But a friend of mine told me that the ones she has done were very dry and didn't taste all that thrilling. Does anyone have any experience here to share?
 

Baymule

Crowing
11 Years
Jul 1, 2010
2,145
494
306
Northeast Texas
https://www.backyardchickens.com/t/130753/muscovy-keepers-share-your-pics

Here is a link to over 3,000 posts of Muscovies. Enjoy!!
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jdywntr

Songster
10 Years
Oct 31, 2009
3,215
215
243
Somerville, AL
Muscovy are delicious. If they were dry, they were probably overcooked. I processed my first drake at about 5 months old and the others about 2 months later. None were dry or tasteless. I plucked my first, by hand, what a nightmare. I skinned the others, very quick, you lose the fat but my hubby has cholesterol problems so no biggie.

I cooked the breast like I would a thick filet. Season with salt and pepper, sear on both sides then into the oven to finish. I think (its been a while) I did 400 degrees for maybe 20 minutes. You don't want a well done breast and I usually ended up somewhere between med-rare and medium. The breast meat was huge, never weighed but probably 1-1.5 lbs per breast.

I'm waiting for my birds to reproduce so I can put some in the freezer! I do have a hen that decided to start setting at the beginning of the month so December ducklings for me.
fl.gif
 

cutechick2010

Songster
9 Years
Aug 22, 2010
354
19
128
Illinois 20 chicken years
Muscovy are delicious. If they were dry, they were probably overcooked. I processed my first drake at about 5 months old and the others about 2 months later. None were dry or tasteless. I plucked my first, by hand, what a nightmare. I skinned the others, very quick, you lose the fat but my hubby has cholesterol problems so no biggie.

I cooked the breast like I would a thick filet. Season with salt and pepper, sear on both sides then into the oven to finish. I think (its been a while) I did 400 degrees for maybe 20 minutes. You don't want a well done breast and I usually ended up somewhere between med-rare and medium. The breast meat was huge, never weighed but probably 1-1.5 lbs per breast.

I'm waiting for my birds to reproduce so I can put some in the freezer! I do have a hen that decided to start setting at the beginning of the month so December ducklings for me.
fl.gif

Oh, that is interesting, I thought you were supposed to slow cook them to avoid them being tough/chewy? I am kicking myself now, there were several at the auction when I went on Monday, but the prices were going so high I didn't even bother raising my hand! The reason was that the dang meat guy was there bidding on everything... Not only did that irritate me because he drove all the prices up, but that guy is incredibly abusive to any animal he touches. I wind up with a headache from grinding my teeth every time I have to see it.
he.gif
 

kuntrygirl

Reduce, Reuse, Recycle
11 Years
Feb 20, 2008
22,031
794
461
Opelousas, Louisiana
Muscovy are delicious.  If they were dry, they were probably overcooked.  I processed my first drake at about 5 months old and the others about 2 months later.  None were dry or tasteless.  I plucked my first, by hand, what a nightmare.  I skinned the others, very quick, you lose the fat but my hubby has cholesterol problems so no biggie.

I cooked the breast like I would a thick filet.  Season with salt and pepper, sear on both sides then into the oven to finish.  I think (its been a while) I did 400 degrees for maybe 20 minutes.  You don't want a well done breast and I usually ended up somewhere between med-rare and medium.  The breast meat was huge, never weighed but probably 1-1.5 lbs per breast. 

I'm waiting for my birds to reproduce so I can put some in the freezer!  I do have a hen that decided to start setting at the beginning of the month so December ducklings for me.  :fl



Oh, that is interesting, I thought you were supposed to slow cook them to avoid them being tough/chewy? I am kicking myself now, there were several at the auction when I went on Monday, but the prices were going so high I didn't even bother raising my hand! The reason was that the dang meat guy was there bidding on everything... Not only did that irritate me because he drove all the prices up, but that guy is incredibly abusive to any animal he touches. I wind up with a headache from grinding my teeth every time I have to see it. :he


How much were they going for?
 

MANNA-PRO

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