The meat is INSANE. I think it honestly is my new favourite meat. I braised her for two hours in the oven with naught more than wine, thyme, water, carrots and onion and she came out more beautiful than she started. Plus she made 1/3rd of a beautiful pillow and about a cup of rendered duck fat. Does anybody know if this is a good amount for a medium sized Muscovy female, "pullet" age? Anyway....
Here she is:
I made homemade pappardelle to toss her with in her own boiled-down gravy from the pot with butter, cheese, parsely and a couple more thyme leaves.
My husband said I made a most excellent first duck, but I think the gorgeous Muscovy meat had something to do with it. The flavour was just compltely different than most duck, but still duck. It was sortof gamey but not, a nice dark gorgeous colour and even though I skinned her and rendered it, plenty of fat was left there (even though Muskys are low fat!) to flavour her beautifully and make one of the most gorgeous gravies you've ever seen.
This is also the first meal I've made from an animal I've bred, hatched, killed, gutted, plucked, rendered and cooked.... all by myself!! (well, I didn't breed her by myself... but with two ducks)
Here she is:
I made homemade pappardelle to toss her with in her own boiled-down gravy from the pot with butter, cheese, parsely and a couple more thyme leaves.
My husband said I made a most excellent first duck, but I think the gorgeous Muscovy meat had something to do with it. The flavour was just compltely different than most duck, but still duck. It was sortof gamey but not, a nice dark gorgeous colour and even though I skinned her and rendered it, plenty of fat was left there (even though Muskys are low fat!) to flavour her beautifully and make one of the most gorgeous gravies you've ever seen.
This is also the first meal I've made from an animal I've bred, hatched, killed, gutted, plucked, rendered and cooked.... all by myself!! (well, I didn't breed her by myself... but with two ducks)