Raising & Processing Muskovy Ducks

[crperdue]

I posted my attempt at a grow-out journal.

https://www.backyardchickens.com/forum/viewtopic.php?id=311110

I could have processed at 12 weeks, but my ducks are
a specific meat-breed of muscovy.

I didn't weigh a finished carcass since I cut them up as
I processed, but the taste was great.

 

[Red Maple Farms]

Quote:
A rule of thumb I use is multiply the live weight times 0.7 to get the carcass weight (without neck and giblets). The neck and giblets add about a half a pound.

The 8.2 pounder was close to 12 pounds live.

 

[Red Maple Farms]

Quote:
To me, a sauted breast tastes like filet mignon.

Save the duck fat; it is great to fry potatoes and vegetables in. Duck fat on the internet is $10 per pound, by the way.

 

[Funky Feathers]

I roast mine like a Thanksgiving turkey. Yum!

 

[Funky Feathers]

I skin mine so I don't have to pluck them. This is a carcass of one I just did today, an older duck, 2-3 years old. Did I do a sloppy job? Does the meat look tough?

This is the drake, am I guessing right on his age?

 

[Red Maple Farms]

Quote:
Well, the drake is over a year old, that is for sure. Lots of caruncles on that one.

Looks like you did a fine job. I can't tell you if the meat is tough or not by looking at it. Let us know how it works out.

 

[KatyTheChickenLady]

so for those in the know, are muscovies the preferred meat duck?

 

[crperdue]

In france the muscovy and the pekin are both used in the Label Rouge system of pastured poultry.

In Asia the commercal meat duck farms breed the two species together and sell the hybrids.

I would say its a tie between muscovy and pekin.

 

[Steve_of_sandspoultry]

They are great meat ducks.

Duck sausage

Duck breast

Steve

 

[Raiquee]

Those duck breasts look delish

So does the sausage, which is a great way to use up those "bits and pieces" or maybe meat that would be tougher otherwise.

Are Scovies good layers too? Aka dual purpose or mainly meat birds?