Muscovy duck

A race apart

Muscovy Duck : So easy to cook!

Originating in the warm climates of South America, the Muscovy duck is a breed in a class of its own.  In this climate, it needs no fat for protection against the cold weather and therefore is by far the leanest domesticated duck breed.

  • Muscovy duck breast is 90% lean meat.
  • The skin of this duck has 50% less fat and fewer calories than the Moulard or Pekin varieties of ducks
  • Muscovy ducks have less fat and less calories per pound than turkey
  • A Muscovy duck has the highest yield of any duck available and 50% more breast meat than other ducks

Here is what the National Research Institute for Agriculture [INRA] says about the Muscovy duck:

“[Muscovy] Duck meat is lean (breast meat contains only 2% lipid), and rich in polyunsaturated fatty acids.  However, unlike chicken meat, duck meat is a red meat.”
 
And how easy to cook!!!!  You may use any one of hundreds of exotic recipes.  However, try our recipe of cooking a 3kg duck in the oven in a closed pot at 95degrees C (200degrees F) for 9 hours [or 3 hours per kg], without adding any liquid or seasonings.  The meat simply falls off the bones and has a rich, distinct flavour.  The less heat the more nutrition!
 
We use certified organic food – free of chemical fertilizers, pesticides, genetically modified grains [GMO’s], steroids, antibiotics, growth hormones, colouring agents, animal by-products, medicated feed, chemically extracted meal or synthetic roughage.  We don’t hurry Nature:  we grow our ducks for 100-120 days compared to 45-75 days for most Pekin ducks.  This allows our birds to fully mature.  Feed is carefully selected, blended and milled at the farm for a balanced diet. 

1. Institut National de la recherche agronomique (INRA), 37380 Nouzilly, 1995, Prod. Anim., 8 (2), 117-125.