Eating Muscovy?

[chicksbestfriend]

Quote:
I have a previously frozen, now thawed, muscovy in my fridge that I'd like to make for my DH's birthday dinner tomorrow. It was brined before freezing. Could I put the duck in the marinade first thing (6:30) in the morning and pull it out just before roasting at 2 pm, or should I marinate from tonight until 2 pm?

Thanks!!

Sorry, I have never eaten a frozen duck, only fresh. If it was brined before freezing, I would think that the morning soak in the marinade and roasting at 2 would be fine. Good luck.

 

[NotAFarm]

Thanks!

 

[Steve_of_sandspoultry]

We love our Muscovies!

Duck sausage

This is one of our fav duck dishes.

Here is one of our fav's for Muscovy breast. The main thing with cooking Muscovy is don't over cook or it will be tough.

Breast of duck with blackberry demi-glace

Ingredients

6 duck breasts
1/2 pint fresh blackberries
1/2 cup port wine
1 tbsp cane syrup
1 bay leaf
1 tbsp minced garlic
10 black peppercorns
6 fresh basil leaves, torn
4 sprigs fresh thyme
6 fresh sage leaves, torn
1/4 cup port wine
1 tbsp minced purple shallots
1/2 tbsp minced garlic
1 cup demi glace
salt & pepper to taste
louisana hot sauce to taste

In a large mixing bowl combine duck, 1/2 cup port, syrup, bay leaf, garlic, peppercorns, basil, thyme, sage, salt & hot sauce. add duck and toss to coat well with marinade. let sit at room temp for at least 4 hours. in a large cast iron pan heat oil (we use olive or peanut) saute' duck breasts until light brown until internal temp gets to 140F, medium rare. Don't over cook or they will be tough. remove an keep warm.
Pour of all but one tablespoon of drippings, saute' shallots and garlic 2 minutes, add blackberries and remaining wine and reduce by half, pour in demi glace and reduce by 1/4. season with salt & pepper. to serve slice each breast and top with a generous portion of blackberry sauce

Demi glace 1 quart
2 quarts beef, veal, or game stock
1/2 cup white butter roux
1 ounce tomato sauce

divide stock into two saucepans and bring to a low boil. in one add the roux and wisk. as it thickens at tomato sauce and the other pan of stock slowly and cook down until you have a quart.

We serve with wild rice. Also, we found the port wine to be a little to sweet to our taste, we liked it better with a light blush type wine. Don't cook this with the windows open unless you make enough for anybody that will smell you cooking it. Enjoy!

Steve in NC

 

[pringle]

All these recipes are making me hungry!!!!

 

[WestKnollAmy]

These recipes are making me excited!

I can't wait to try all these new things with our duck meat. I know we are going to raise some Muscovy, too but only eat extra drakes. We just wanted to try mule meat to get an idea of different flavors and quantity (breast meat, legs and thighs).

 

[D'Angelo N Va.]

Ok, I am taking that recipe out to the ducks and showing them..and what will happen if they don't start laying soon.

 

[chicksbestfriend]

D'Angelo N Va. :

Ok, I am taking that recipe out to the ducks and showing them..and what will happen if they don't start laying soon.

 

[Captain Carrot]

This is how I roast a whole young Muscovy...


I preheat the oven to 220 C or 425 F

I put slices of onion, orange zest and bay leaves inside the cavity

I massage some oil into the duck getting into all nooks and crannies, then I sprinkle and rub into the skin paprika, salt, pepper garlic and thyme.

The duck is placed into a roasting tin with a little oil and roasted at 220 C 425 F for 30 minutes.

The duck is then basted and the oven turned down to 180 C or 350 F and cooked for a further hour or so, or until juices run clear.


This works perfect every time for me, giving me delicious crispy skin and moist breast and legs.


I also made some duck burgers once with left over meat from 4 ducks....

I took off the breasts, thighs, wings and legs from 4 ducks. I then cut off as much meat as I could from the necks and carcass. I then minced/ground the meat as well as 4 livers and hearts. I mixed in salt, pepper, thyme, onion, parsley and breadcrumbs.

My plan was to make burgers from this mix and freeze them. However my GF told me it looks kind of like Steak Tatar, so I had a little taste of the raw mix. Man was it good. I ate half of it with some crusty white bread.

The remaining burgers tasted really good too.