Last month, my Dad gave me two Muscovy ducks - both drakes. About 10 days ago, our interns, Courtney and Julie, and I butchered them. On Sunday, we celebrated the end of irrigation season by barbecuing the ducks and making lamb stew over the campfire. The ducks were incredible!
I've only eaten duck a few times, and I suspect it wasn't well prepared when I had it. This time, it was done perfectly. It has the look and texture of beef, but a flavor that is unique. Our youngest daughter, Emma, love it, too - she ate as much as I did!
We're considering adding Muscovy ducks as our primary poultry enterprise. We still have a lot to learn, but if the flavor and quality of the ducks we had for dinner on Sunday evening is any indication, they'd be a great addition!