We have raised both Muscovy ducks (for three years) and other varieties, runners, buffs, and Cayuga's. This past year we increased our Muscovy hens from three to five and have hatched well over 150 ducklings, even after losing hatches to late snows. We raised out over 100 ourselves for meat purposes. We process the drakes at 9-12 pounds and hens 5-7 pounds. We skin and completely de-bone and average well over 2 pounds meat per duck. We absolutely love Muscovy duck meat, it tastes like a fine beef. You will need to add oil to the pan to fry or cook because they are extremely lean. We use it for everything we would use beef for.
As for the hens flying, just clip the ends of their wing feathers. As long as you don't cut to far toward the wing meat (if you get to deep, the will start to bleed) it is not painful to them. It is the same principle as cutting your finger nails.
To keep them from scratching as much (they will get you no matter what) pick them up at the base of their wings and hold them as if they were flying. The wing joint is extremely strong, if you get hit by a big drake wing, you'll understand. Don't pick them up by their legs as you can easily displace their hip joint as they are weak there.
As for the hens flying, just clip the ends of their wing feathers. As long as you don't cut to far toward the wing meat (if you get to deep, the will start to bleed) it is not painful to them. It is the same principle as cutting your finger nails.
To keep them from scratching as much (they will get you no matter what) pick them up at the base of their wings and hold them as if they were flying. The wing joint is extremely strong, if you get hit by a big drake wing, you'll understand. Don't pick them up by their legs as you can easily displace their hip joint as they are weak there.
