The :PTO: Winter 2018 show results are here!

Processed Some Ducks on Sunday

Processing for your own freezer and cold storage, canning and pickling....
User avatar
Killerbunny
Poultry Guru - pullet level
Posts: 3653
Joined: Sat Dec 12, 2015 12:04 pm
Location: Brockville
x 4066

Processed Some Ducks on Sunday

Post by Killerbunny » Wed Dec 07, 2016 5:30 pm

Tried to BBQ one once and set fire to the deck!
3
:iheartpto:
Beltsville Small White turkeys.
Trio of Blue Columbian Wyandottes
Mutt chickens for eggs
RIP Lucky the Very Brave Splash Wyandotte rooster.
RIP little Muppet the rescue cat.
:turkey:

:bat:

Canard
Newly Hatched Chick
Posts: 46
Joined: Mon Feb 08, 2016 11:46 am
Location: Peterborough
x 48

Processed Some Ducks on Sunday

Post by Canard » Mon Dec 12, 2016 2:26 pm

Yes, I don't think I would dare BBQ one. Thanks for the comments everyone! We roasted the Muscovy on Saturday for dinner. Rubbed a little olive oil, fresh rosemary, raw garlic, pepper and some salt on it. Roasted it at 475 for about 45 minutes. It turned out well. There was a slight pink still to the meat which was perfect. The breast skin was great. Sorry, I didn't take pics of the roasted bird.
2

User avatar
scottishpet
Newly Hatched Chick
Posts: 42
Joined: Thu May 11, 2017 2:11 pm
Location: Prince Edward County
x 51
Contact:

Re: Processed Some Ducks on Sunday

Post by scottishpet » Wed Jan 17, 2018 7:52 pm

Chris I read that Muscovy tastes like beef. Is this true? I also read that some folks skin them like a rabbit. I thought it would make them dry when cooked. This breed is very interesting and I would love to give them a try.
0

Canard
Newly Hatched Chick
Posts: 46
Joined: Mon Feb 08, 2016 11:46 am
Location: Peterborough
x 48

Re: Processed Some Ducks on Sunday

Post by Canard » Wed Jan 24, 2018 2:15 pm

The meat is very dark and beef like. I wouldn't go as far as to say they taste like beef. They are very tasty however. Give them a try. I have skinned them whole and roasted them but they can dry out. Bacon is your friend..! I often pluck the breasts and fillet them off with the skin on. I love pan seared duck breast cooked to medium rare. I use the rest in soups/stews and sometimes crock pot the quarters. I have also BBQed them and smoked them and they turn out great.
0

User avatar
Skinny rooster
Head Chicken
Posts: 1143
Joined: Sat Dec 12, 2015 2:02 pm
Location: Gatineau
x 1830

Re: Processed Some Ducks on Sunday

Post by Skinny rooster » Wed Jan 24, 2018 2:31 pm

Job looks good, 30 to 40 minutes sounds good too, takes me forever even just doing small bantams.
0

User avatar
Killerbunny
Poultry Guru - pullet level
Posts: 3653
Joined: Sat Dec 12, 2015 12:04 pm
Location: Brockville
x 4066

Re: Processed Some Ducks on Sunday

Post by Killerbunny » Wed Jan 24, 2018 2:37 pm

Muscovy carcass makes wonderful stock!
0
:iheartpto:
Beltsville Small White turkeys.
Trio of Blue Columbian Wyandottes
Mutt chickens for eggs
RIP Lucky the Very Brave Splash Wyandotte rooster.
RIP little Muppet the rescue cat.
:turkey:

:bat:

Post Reply