This past year we added Muscovy ducks to our existing flock. Muscovy’s are known to be great meat and laying ducks, along with excellent insect eaters, especially flies.
My first attempt at cooking Muscovy didn’t turn out too well. The Muscovy is actually a very different breed than your typical domestic ducks.
The huge layer of fat that you find on a Peking, does not exist on the Muscovy. I tried cooking it low and slow, which you typically due to render the fat. Instead it ended up being overcooked and a little dry.
This time, Eric found me a great website www.honest-food.net
Here is the specific link to the roasting wild water fowl. I roasted mine at about 500 degrees for around 30 mins until it reached just over 140 degrees internally.
http://honest-food.net/2013/12/24/roast-wild-duck-recipe/
While the duck cooked, I grabbed some fresh kale from the garden and cooked it up with olive oil, onions, garlic, salt, pepper, and crushed reds.
I also cooked up a 50/50 mix of yukon golds and russets. I mixed in some butter, fresh goat milk (from a friend of mine), salt and pepper.
Although there wasn’t a huge amount of leftover fat, there was enough to make a quick gravy. I used duck fat, beef stock, salt, pepper, and a generous squeeze of lemon. The duck fat made it so rich.
Dinner is served! I love Sundays, which we have turned into “Comfort Food Day”.
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