The taste of Muscovy?

[2manyhats]

I agree with you all on the dietary advice not adding up. I'm leaning more toward whole foods of all kinds. I'm not doing the "fat free" "low sugar" stuff. I am making more of my desserts and meals at home from scratch and raising our own meat, eggs and veggies. I figure a well balanced diet with fewer processed foods is the way to go. In my 41 year lifespan, they have changed the eating rules so many times that I figure they have no clue. Eat of the abundance God has given with everything in moderation.

Back to the topic. I have never eaten duck. We are near butchering on 8 Rouen Muscovey ducks. Any advice on prep for a first try?

 

[sandspoultry]

Quote:
On the taste of the Muscovy it's more like beef.

We skin ours now as it's soooo much faster. We take the breasts and freeze them and the leg 1/4's debone and save for duck sausage, that's pretty much all the meat there is on a duck anyway.

For cooking the breasts we use a recipe from the The Encyclopedia of Cajun & Creole Cuisine
by John D. Folse. If anybody likes to cook this is a great book with lots of different recipies.

It is so good. It's basicly pan sear the breasts and make a sauce with shallots, spices, port wine and blackberries (of all things) pour over the duck and serve with wild rice. As the locals say around here "it's slap yo mama good"

If anybody is interested in the whole recipe I can write it down tonight and post it.

Steve in NC

 

[SandraMort]

I thought it tasted like slightly gamy lean beef.

 

[farmgirlie1031]

I tried it at a resturant because mine are too small to eat at the moment. To me it tasted like beef. It was really tasty.

 

[keeperofthehearth]

It is so good. It's basicly pan sear the breasts and make a sauce with shallots, spices, port wine and blackberries (of all things) pour over the duck and serve with wild rice. As the locals say around here "it's slap yo mama good"

Ohhh,that does sound good! I'm not one to use many recipies but I would love that one. Sounds like one I'd use for guests for sure. Please do post it, Steve. I will watch for it. Thanks!​

 

[greyfields]

I remember being terrified the first time I ate duck. Now I can't get enough of it. Especially teh skin.

 

[keeperofthehearth]

I'm beginning to think that spring is a long time away. I may just have to buy a processed duck or two to tide me through.

 

[keeperofthehearth]

Greyfields, do you dry pluck yours or scald first? We had trouble getting a ridge of sml feathers off the edge of the wing. We're going to want to keep the skin on for the most part.

So, if one were to enjoy duck meat over chicken would that be considered heretical on a Chicken site?

 

[PassthePeace1]

Quote:
On the taste of the Muscovy it's more like beef.

We skin ours now as it's soooo much faster. We take the breasts and freeze them and the leg 1/4's debone and save for duck sausage, that's pretty much all the meat there is on a duck anyway.

For cooking the breasts we use a recipe from the The Encyclopedia of Cajun & Creole Cuisine
by John D. Folse. If anybody likes to cook this is a great book with lots of different recipies.

It is so good. It's basicly pan sear the breasts and make a sauce with shallots, spices, port wine and blackberries (of all things) pour over the duck and serve with wild rice. As the locals say around here "it's slap yo mama good"

If anybody is interested in the whole recipe I can write it down tonight and post it.

Steve in NC

I would love the recipe. BAM!!!

 

[greyfields]

Quote:
I'll tell you exactly what I do.... go to a processor and let them deal with it. :0