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Whole Roast Muscovy Duck ~ 1 four-pound Muscovy Salt, if desired Freshly ground pepper 1 teaspoon peanut oil 1/3 cup coarsely chopped celery 1/3 cup coarsely chopped onion 1/3 cup coarsely chopped carrot 1/2 bay leaf 1/2 teaspoon thyme 1 clove garlic, crushed 1/3 cup dry white wine 1/2 cup chicken broth 2 tablespoons butter.
Twin Oaks Farm
Roasted MUSCOVY duck - very EASY and delicious! I crosshatched the breast cooked for 1 hr brst-side-down, as called for in this recipe, but next time I will roast Brst-side-up, as there wasn't that much grease after all and I'd like it to soak through the meat. The Muscovy meat tastes almost like STEAK!