Whole Muscovy Duck, Female
A favorite among our chef clients, the Muscovy duck has full-flavored red, lean meat and a generously-sized breast. Enjoy these qualities at home, with a simple roasted duck for dinner.
Just the facts
- Raised humanely in open barns
- No antibiotics or hormones from birth
- Corn, soy, wheat and alfalfa diet
- Serves 2 people
- Sold in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Muscovy duck, also known as Barbary duck, is prized for its deep red, lean meat and mildly gamey flavor.
Things we like about Muscovy duck: it is thin-skinned, with up to 40% less fat than its Pekin counterpart. So while cooking, it will render less fat; a good thing to keep in mind while preparing it.
Also in its favor, Muscovy duck has a higher meat-to-bone ratio and a larger breast than a Pekin duck of the same weight. This means that you are getting more meat for your money.
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.
Cooking & Serving
Cooking Methods: Roast, Poach, Smoke
Cooking Tips: Using a fork, prick the skin all over before roasting a whole duck to help the fat render. Add aromatics like shallots, citrus, garlic, and/or herbs to the cavity for flavor. Using a rack or vertical roaster in a shallow roasting pan will allow the skin to crisp nicely. Save the precious rendered fat for another use.