Well--it appears overnight that a raccoon ripped the head and crop off one of my breeder Muscovys. Nothing else was damaged and it was a fresh kill when I found her this morning just after dawn. I decided to skin and dress the rest. The meat was so dark I was tempted to saute just a taste...salt, pepper a hint of garlic powder- OMG--That was some of the finest meat I have EVER experienced. It was more on the order of steak or venison rather than duck. I have saved the breasts and legs for later and have to find a good recipe. Now I guess I am eyeing up my extra drake...hmh...
That's too bad the raccoon got your duck. How old was it? I have been lucky so far with mine. They've been locked up in the pen all winter. So they have only been free ranging a couple of times so far. I got 4 ducks last fall and 3 are drakes. People always ask me if we eat them but we don't so far. How did you cook it, in butter? I don't think I've ever had duck before.
I keep hearing how great muscovy meat is. With my luck, I would get some and fall in love and be unable to do the deed I am so glad you were able to salvage the meat. At least that way its life wasn't wasted.
Quote:We skin ours, make duck sausage from the leg 1/4 and you can cook the breasts all kinds of ways, on the grill, saute, bake- slice them thin for a really good stir fry. stop stop I'm getting hungry!!!!!! Steve in NC
Marissa was a really sweet hen--I just did not see that she was out last night. I did not want to waste her life and I have reconcilled doing the deed --but she was my first duck of my flock I've eaten. I did just saute the meat in butter and cooked it medium rare. Usually I would roast the whole duck in an oven--but I this was an unexpected occassion. I have heard that it was so hard to pluck them--I just skinned the carcass. It was such a waste--I hate varmints.
