[goosepimple]

Just took 14 Muscovy males (not alive) for processing as 'oven ready', in other words the whole bird and was charged £8 each.  He said £4.50 on the phone and when I got there he said that was for Mallards and these were 'farmyard duck' and in fact the price was the cheaper end of the farm duck category. 
 
My eyes nearly popped out so he gave me a bit of discount as I am bringing in another 12 in 2 weeks and another 10 in the new year. Had tried to phone the only other place that processes them around here but they just aren't phoning me back so don't have a comparison.  He did say it was cheaper for breast meat only and cheaper again if I get rid of the waste (ie the rest of the duck).  These are all for Christmas presents and I am selling some (at a higher rate now!). 
 
I have someone who can take the breast meat off for next to nothing so, unless it's really worth doing the whole bird, I'll go for that.
 
Anyone had a whole Muscovy male duck before - is there good meat other than breast meat?
 
 

[SallyintNorth]

I've eaten Muscovy and love it. 

Muscovies being so extremely well insulated, they take a lot of plucking.   I can see why anyone would charge a lot to prep the whole carcase.  He was naughty to quote one price then put it up - maybe he hadn't realised they were Muscovies?  Or perhaps hadn't prepped a Muscovy before?  He still should have done the first batch as per his quote, though.

The legs and wings are tasty, yes, but even though there's more meat on a Muscovy than a Mallard-sized duck, I found it took a bit of cooking - long and slow - to soften up the tendons and make it other than tough and stringy.  I wouldn't cook and serve them alongside roasted breast, they wouldn't get enough cooking.

The concern I'd have about 'breast only' is does it mean no skin? The crackly skin is part of the joy of eating duck breast, to me - and certainly confers a lot of the flavour.  If they are removing the skin to reduce the amount of work then I'd think you'd cook it sliced in stir fries or cubed in sauce, rather than as straight 'duck breast'.

Also of course you'll always get better flavour and texture if you can cook on the bone.

I wonder if anyone could do a proper 'crown' of Muscovy?  Ie, all the breast, breast skin and breast bone, removing the legs and wings and back end bones.  They'd only have to pluck the breast (ather than the entire carcase) but you'd still have all the flavoursome bone and skin around the breast.

I'd have thought it would be possible, and with a Muscovy drake, worth it, to skin the legs.  They'd still be very tasty and have quite a bit of meat casseroled. 

[goosepimple]

Sally I'm licking my lips reading all this, you are obviously a Muscovy connesieur. 
 
I spoke to a couple of different fellas at this place and I did say Muscovy and that they were big ducks so I did get shirty this morning hence he gave me a 'wee discount' but the gamekeeper's wife I know thought he was totally playing at it - I'll let him know that when I collect them.  You only do this sort of thing once and then you find other ways etc. 
 
Gamekeeper has an apprentice young lad who can take the breast meat off - it may be worth me asking him to keep the skin / feathers on and do that bit myself (if possible to do it after breast removal) - maybe it'll be an start for me - I was surprised how unaffected I was at taking them to the shop to be processed (although I did apologise to one who had been a favourite).
 
Looking forward to the weekend roast and it is nice to see a nice full freezer at this time of year - thanks Sally.

[MAK]

I process one at a time when their wings have crossed - males first then the females. A quick immersion on boiled water then plucking is ver quick. I cut off the wing tips, head and feet at the knee joint before plucking.
When it comes to drawing the bird I cut the bottom and work the connective tissue loose at the top end. Once the intestines are out then it is easier to pull the liver and heart with no liver dammage. We clean and keep gizzards ( for salads with walnuts) and the livers are frozen until we have enough for a pate.
I take the legs off from above the hip socket , dislocate the lfemu then cut out all the hip socket meat cutting down to the parsons nose. This gives a large leg joint.
The breats ( with skin) can be cut off the carcuss down to the wing joint and I then cut the wings off.
I slow cook wings and legs in fat, garlic. onion and pepper corns and will use the fat stock to cook white beans( see cassoulet). legs are roasted off till crisp as I finish cooking the beans with our own toulouse sausage in the oven.
The carcus and neck and heart are cooked for the dog ( 3 meals from the "off the bone" meat).
So 3 meals fro the dog, 2 breast dinners for us.One massive casoulet with the wings and thighs and sausage for 2.( Keep the fat for confit cooking). One gizzard salad for 2 people and the liver will make pate.
So worthwhile processing ones self but if you have lots of ducks to do you may want a team to help you.

[goosepimple]

Yes, I'm beginning to think I might be able to do this and it would be worthwhile if I could get what you are getting there Martin, best to see it done in the flesh so to speak, thanks for that.