I grew these ducks myself. Our ducks are expected to dress out at approximately 5-6 lbs. You will receive an equal full share of Muscovy Duck
Muscovy should be prepared as you would other game-meat – this one is best served rare to medium rare. You’ll want to roast it hot and fast at a reasonably high temperature: 475 degrees, basting often, from 11 to 15 minutes per pound. Allow the internal temperature to reach 155 – 165 degrees for a rare to medium-rare result. 1/3 of the way through the cooking you should cut off the breast meat and continue roasting the rest. Immediately before serving, sear the breast (skin side down) for a minute or two.
The meat pairs well with sweet/tart combinations, such as tart dried cherries, pomegranate molasses, orange, clementine, lemon, and honey, or any combination of those. They also take well to somewhat unusual spices such as dried coriander, star anise, or allspice. Great dishes to serve alongside are winter vegetables such as squash, parsnips, carrots, celeriac, or turnips. You can par-cook and then add the vegetables to the roasting pan around the bird for a simple, but supremely elegant, one pan meal.
The choicest part of the Muscovy is the breast. When the duck is done, transfer it to a carving board and neatly carve away half of its breast. Place the breast half skin-side up on the board and cut it slightly on the bias, as with London broil. The thighs may be carved off the bone into thin slices.
Initially bred in South America, Muscovy is not actually a duck but a large perching waterfowl. It’s by far the leanest domesticated waterfowl at market and cooks in less time while providing a crispier skin. Long a holiday favorite in France, Muscovy is becoming very popular here in the United States.
Loaded with big flavor, big value, little fat, and a unique taste, it’s exceptionally lean and tender and responds well to simple seasoning. Due to a higher meat to bone ratio, the average 4 lb. Muscovy hen has a higher yield and 50 percent more breast meat than other waterfowl. A larger bird will provide even better value with about the same amount of bone but far more meat.
Muscovy breast meat is 98 percent fat free and the skin has far less fat than the Mallard or Pekin… it even has less fat and calories per pound than turkey.