Processed Some Ducks on Sunday
- Killerbunny
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Processed Some Ducks on Sunday
Tried to BBQ one once and set fire to the deck!
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Beltsville Small White turkeys.
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Processed Some Ducks on Sunday
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.
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- scottishpet
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Re: Processed Some Ducks on Sunday
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.
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Re: Processed Some Ducks on Sunday
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.
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- Skinny rooster
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Re: Processed Some Ducks on Sunday
Job looks good, 30 to 40 minutes sounds good too, takes me forever even just doing small bantams.
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- Killerbunny
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Re: Processed Some Ducks on Sunday
Muscovy carcass makes wonderful stock!
0
Beltsville Small White turkeys.
Mutt chickens for eggs
RIP Stephen the BSW Tom and my coffee companion.
RIP Lucky the Very Brave Splash Wyandotte rooster.
RIP little Muppet the rescue cat.