COOKING MUSCOVY DUCK RECIPES
ROAST MUSCOVY DUCK RECIPE - NYT COOKING
Provided by Craig Claiborne And Pierre Franey
Total Time 1 hours 30 minutes
Yield 2 - 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees.
- Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
- Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
- Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
- Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
- Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
- Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.
BRAISED MUSCOVY DUCK RECIPE - FOOD.COM
I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies are very low in fat; you will barely notice any in the finished dish. The nutritional information will show a high fat content because it only recognizes the Mallard-type ducks found in grocery stores.
Total Time 12 hours 15 minutes
Prep Time 15 minutes
Cook Time 12 hours
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and would probably be wonderful with spaetzle.
Nutrition Facts : Calories 990.8, FatContent 83.5, SaturatedFatContent 28, CholesterolContent 160.6, SodiumContent 514.3, CarbohydrateContent 29.9, FiberContent 6.6, SugarContent 19, ProteinContent 28.4
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The Muscovy duck (Cairina moschata) also known as Barbary duck must be a big bird because its breasts are huge—we're talking a couple inches thick here, people. I'm not one to be picky, but the last duck breast I ate was kind of on the small side. It tasted really good; kinda mild but still more flavor than chicken. The Muscovy breast meat, on the other hand, has a strong meaty flavor and a deep, dark, rich color. Muscovy should be cooked like red meat. And by that, of course, I mean medium rare. Once you cook it past medium rare, it gets tough as hell.
The Muscovy duck is native to South America and the southern part of North America. The wild, or feral, ducks are naturally stronger tasting than domestic ones. The Moulard duck, which is used to make Foie Gras, is the sterile offspring of a male Muscovy and a female Pekin duck. The breast meat of the Moulard is called a Magret, and it is very tasty, probably because of its intense diet—it's force-fed in order to enlarge its liver.
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