Nola Lewis wrote:Is anyone doing Muscovy? I just started with a straight run of 10, pretty sure there are 4 boys. I don't want to try to pluck, so I'm thinking instant pot and then smoker, what do y'all think? I ve read that they are mostly not fatty, no like ducks? I've never eaten either.
Skandi Rogers wrote:any bits under the fat will make a nice gravy
Flora Eerschay wrote:Kc Simmons, the difficulty in cooking was for me that it gets too hard easily. But I figured it out. After third attempt...
As for plucking, I think there is machine that does it? Mine looked as if the feathers were burned too.
If you can, it's better to keep the skin. You can use it to cover some veggies and cook them in the oven.
The meat is better cooked in water, separeted from the fat.
Deboning took a while too, but it was worth it because I could do more different things - from the bones, and then meat, skin etc.
Also, I never had so much of a carcass. Looked as if they cut right behind the head.