Muscovy duck, also known as Barbary duck, is prized for its deep red, lean meat and mildly gamey flavor. This thin-skinned duck has up to 40% less fat than its Pekin counterpart, and thus, renders much less fat in cooking. Muscovy ducks also have a higher meat-to-bone ratio and a larger breast than Pekin ducks of the same weight.
Raised on a small farm in California’s sunny San Joaquin Valley, our Muscovy ducks never receive any growth hormones, steroids or antibiotics. They are fed a diet of corn, soy, wheat and alfalfa and are left to grow in open barns for up to ninety days.
The flavorful and tender meat of the Muscovy duck is delicious when basted with our earthy truffle butter and served with mixed organic mushrooms. It is also an ideal match for tart, fruit-based sauces, or a glaze of lavender honey or plum sauce.
"Floral lavender and sweet honey make a perfumey glaze for whole roasted Mucovy duck. "
"Whole roasted duck, with its crisp, golden skin, is addictive. Even more so when served with a prune, apple and sage stuffing. "
"This traditional Puglian braised duck is perfumed with fennel seeds and a sweet wine, Aleatico di Puglia. Herby, red vermouth also works."
"Jim Leiken, of Daniel Boulud's DBGB Kitchen, cures then poaches whole, Muscovy duck and ser ves the tender meat in a warm broth and a fragrant herb oil."
