Giant Muscovy

I removed all of the meat and made Tinga de Pato, cut up all of the skin and made cracklings and the carcass is in the stock pot. Everything turned out yummy! I'll try some of the above recipes on the next batch.

Thanks for the neat ideas! I butchered two drakes yesterday. One was a gift for my Polish dentist who is country girl at heart. The other is in the fridge waiting for brine today. yesterday I made cracklings from the neck skins (very chewy) in the rendered fat mixed with olive oil. I also rolled 1 inch chunks of the livers in bacon and made rumaki which I then ate with a really spicy German mustard. This was really yummy. Another thing I noticed is that the oild from the feathers is a great moisturizer for you hands!

Hello all, this is my first post. I raise Muscovy ducks, among other things, and I have 6 big drakes I will be butchering as soon as the weather improves. I plan on making prosciutto from the breasts, confit from the legs, thighs and upper wings, an Asian stuffed preparation with the feet and pate stuffed necks(thanx to Ruhlman for this suggestion!) I am looking for other suggestions for recipes, especially with the offal. I have heard of dishes using the intestines but have been unable to find any recipes. Thanks -jason in San Diego Also, if anyone is interested in fresh muscovies in the San Diego area send me a message.