Braised Muscovy Duck

Submitted by firefly68

"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 are very low in fat; you will barely notice any in the finished dish. The nutritional information will show a high fat content because it only recognizes the Mallard-type ducks found in grocery stores."

 

• Ready In: 12hrs 15mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 whole duck, Muscovy
• 1 1⁄4 cups beer, dark
• 2 onions, cut up
• 2 carrots, cut up
• 2 apples, cut up
• 1 cabbage, small head, cut up
• 1⁄2 cup dried cherries
• 10 dried apricots
• 2 tablespoons soy sauce
• 1 teaspoon pepper, freshly ground

directions

1. Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and would probably be wonderful with spaetzle.

Reviews

[mrschmitz1992]

I had an 8lb duck. Cooked it at 200 degrees per recipe. Put in a LaCruex. Checked it after 6 hours. If you think you can’t kill something twice, try this recipe. Look elsewhere for a recipe.