To those of you who asked about roasting Muscovy Duck Here is a very basic way of doing it Take your duck thoroughly wash and pat dry. Cut the duck down the back bone so that it is butterlyed I used for seasoning salt, pepper, herbs de porvence, ground coriander, fresh rosemary, cubed butter place on top of th duck and either honey or brown sugar oven set at 475 for about 1hr still the duck starts to brown Added orange juice covered the roasting pan and lowered the temp to 425 so that the duck would now steam cook till tender Cooked duck till fork tender that you could actually pulled it apart. Place on platter cover with foil to let it rest then bring to the table and craved meat from there---absolutely no left overs
Posted on: Wed, 07 Aug 2013 21:44:07 +0000
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