I butchered our extra Muscovy drakes and skinned them. I let the meat rest in the frig for 48 hours. The drakes were 6 months old and I was a little disappointed in how small the breasts were; I read to butcher them early (4-6 months old) and that Muscovies have huge breasts of meat. Each duck was about 1.5 pound of meat in breast and thighs. So I cooked the first duck's breasts and thighs with a light coating of shake -n-bake in the oven for 18 minutes at 375 degrees. The meat was very tough! I am not a picky eater and can usually chow things with a sense of pride because I made it. It was not so with the breasts. It like very chewy steak that was overcooked. Should I have cooked the meat with less temperature or less time? I still have the other duck, now frozen but don't know what to do.