Good muscovy duck recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by apbgv, Oct 23, 2009.

  1. apbgv

    apbgv Chillin' With My Peeps

    697
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    Jan 13, 2007
    Iowa
    We had a bunch of our muscovies processed. Planning on fixin one this wknd. Anyone got any favorite recipes?
     
  2. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    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
     

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