We raise Muscovy ducks. They are raised slowly, over a 70-90 days on pasture supplemented with organic soyfree grains. The result is an incredible meat probably one of the best I ever had. And can be compared to Roast Beef.
Many duck recipe are quite complicated and can be intimidating. So here is a simple one
Start by getting the duck out of its bag and rinse it under cold water, pat it dry inside out then rub the duck with our Grey Sea salt and lemon and olive oil and black pepper.
Preheat your oven to 325F and in a roasting pan Place 1/3 rough cut celery, 1/3 rough cut carrot & 1/3 rough cut onion with no peel.
Cook it until the breast meat and leg meat read 160 °F or medium. That’s right you do not want to cook a Muscovy duck until well done like a chicken or turkey.
*** Note: on cooking time, if you get a larger duck, like 5 or 6lb, will be longer than a 4lb one so it is very important to check the temperature after about 45 minutes of slow roasting
*** Note: all temp/time are for a conventional oven and do NOT work for convection oven.
Once the cooking time done I take the duck out of the oven, cover it with foil and let it stand for 15 to 30 minutes ... then carve it ...
In the meantime “deglaze” the bottom of the pan. Then add all the contents into a larger stock pot, add water and low boil for 4 to 12 hours. This will create the best tasting soup / sauce stock you will ever have after to strain the liquid out.
Et voila ... Bon appetit ...