butchering ducks

butchering ducks

by Nancy
(Girard, PA, USA)

I have been raising Muscovy ducks for a few years. I usually sell the young ducks to a co-worker to butcher.

I just finished butchering seven ducks for myself. I was wondering how old can you let a Muscovy duck get before you butcher them? and do you have any recommendations on cooking?

I had some Pekin ducks before and they were so greasy! the Muscovy's are not. Any suggestions would be great!



Muscovies can be butchered at 10 weeks although you can eat them later than that if you wish but I wouldn't leave them longer than 16 weeks.

Greasy birds really depend on what they have been fed and how they are cooked in the end.

If you are cooking Muscovies once skinned there is very little oil or grease and the flavor is very good. The are also very good smoked.

If you are worried about greasy ducks when cooking them, then place them on a wire trivet and prick with a fork all over to release the oil as it cooks.

Cutting off the Parson's nose also helps to reduce the oil.

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