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 a larger breast.
Our Muscovy ducks are raised without any growth hormones, steroids or antibiotics on a small farm in California’s sunny San Joaquin Valley. The ducks are fed a diet of corn, soy, wheat and alfalfa and are left to grow in open barns for up to ninety days. Muscovy duck breast is delicious pan-seared and served with our mixed organic mushrooms and woody herbs like rosemary and thyme. It is also an ideal match for tart, fruit-based sauces. Cook the breast to rare or medium-rare and serve it sliced over salad greens, in tacos or quesadillas, or over a bed of rice.
"This recipe for meaty Muscovy duck breast slicked with a sweet and spicy molasses glaze, comes together in no time. Pair it with the Cornbread-Venison Dressing for a leisurely, weekend dinner."
"Instead of roasting a whole duck at home, chef David Tanis ties together Muscovy duck breasts that have been seasoned with crushed peppercorns, allspice and juniper berries."
"This classic preparation with a sauce that balances sweet and sour is all you need to know about how to cook duck breast. It is duck at its most simple and elegant. "
"An inventive take on the traditional tea smoked duck breast, this recipe uses Asian elements and foie gras to great effect. "