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"I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies..."

Ingredients: pepper, dried apricots...

"Good for hunters. If you don't have a hunter handy, order duck from your butcher. Just lovely served with creamy mashed potatoes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: salt and pepper, sugar, water...

"I got this recipe from the weekly circulars here in Germany. It is so easy, and your guests will think you are a four star chef when they taste it! It is a done deal in less than 45 minutes. Definitely a keeper!"

Ingredients: coconut milk, pepper...