Muscovy duck recipe

This duck is amazing and SUPER easy to make. Just rub on the seasonings and throw it in the oven. I used a Muscovy duck, but any duck works for this recipe. I find a savory duck is far more popular in a group dinner rather than the sweet duck you usually have. The day before... Rub 2 tsp. Seasoning Salt 1/2 tsp. Accent 2 tsp. Minced Garlic 1 tsp. Pepper 2 tsp. Paprika into the skin and the cavity of the duck. *Add a halved lemon or orange inside the duck for added flavor(optional) Keep the…

Looking for a super-simple duck confit recipe? You’ve come to the right place. If you’re familiar with duck confit (pronounced con-FEET), you already know that it practically melts in your mouth, is loaded with flavor, and can elevate even the most urbane dishes to gourmet status. But duck confit doesn’t just taste great – it can also be a health-promoting dish that is rich in belly-flattening, disease-fighting monounsaturated fats.

Making a roulade is not complicated, as this duck breast recipe from game expert Tony Caggiano proves. There’s delicious, smoky, cheesy goodness inside, paired with the earthly flavors of sage, and the nutty sweetness of roasted garlic, all wrapped up in an easy-to-make entree.

Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms! Amazingly Delicious and Beautifully served dish for any special occasion! #duck #duckrecipes #roastduck #roastedduck #easyrecipes #easymeals #craftycookingbyanna

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Muscovy duck is the leanest of all domesticated duck breeds, yet tender and full-flavored. This technique makes it even leaner by first rendering the fat from the skin (which also makes it deliciously crisp). If you don't find Muscovy duck in stores, order it online from dartangnan.com or grimaud.com.

The Muscovy duck (Cairina moschata) also known as Barbary duck must be a big bird because its breasts are huge—we're talking a couple inches thick here, people. I'm not one to be picky, but the last duck breast I ate was kind of on the small side. It tasted really good; kinda mild but still more flavor than chicken. The Muscovy breast meat, on the other hand, has a strong meaty flavor and a deep, dark, rich color. Muscovy should be cooked like red meat. And by that, of course, I mean medium…

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