Muscovy duck

[Plinsc]

I slaughtered and put into brine on Thursday, cooked in sous vide for about 6 hours and finished on the grill.
Next time I’ll slaughter on weds, brine till Friday morning, and sous vide for longer time to hit that 137 IT, I was only at 100 when I put on grill.
Then just sear them quick.
There was nothing picture worthy just finding the way to not tough duck as this was a little tough.
Muscovy, not being a duck but a waterfowl, aren’t as greasy or even have as much fat as ducks so I may try buying the spray duck fat to put on the meat.
After I find my method I’ll wander into smoking first then sous vide.
I’m wide open to any suggestions or methods others use!

 

[clifish]

I slaughtered and put into brine on Thursday, cooked in sous vide for about 6 hours and finished on the grill.
Next time I’ll slaughter on weds, brine till Friday morning, and sous vide for longer time to hit that 137 IT, I was only at 100 when I put on grill.
Then just sear them quick.
There was nothing picture worthy just finding the way to not tough duck as this was a little tough.
Muscovy, not being a duck but a waterfowl, aren’t as greasy or even have as much fat as ducks so I may try buying the spray duck fat to put on the meat.
After I find my method I’ll wander into smoking first then sous vide.
I’m wide open to any suggestions or methods others use!

Keep use updated on this, I have a couple Long Island ducks in the freezer. I usually put them on the rotisserie and smoke. Would be interesting to see how SV could play with these.

 

[Plinsc]

wife made the soup and is going to can it, that should soften the meat chunks even more.
She cans deer and other creatures I drag home from the woods with me.
It really makes venison tender so I’m betting it would on the Muscovy also.