Muscovy Duck ( Catch Clean & Cook ) with the Iguana Man

Published on April 18, 2022
Duration: 48:20

This video details the humane harvesting and preparation of invasive Muscovy ducks in South Florida. It covers effective netting techniques using bread as bait, a traditional Caribbean method for cleaning and de-scenting the meat with lime and baking soda, and a slow-cooked curry duck recipe. The hosts highlight Muscovy duck as a lean, rich, and viable organic food source, comparing its flavor to mutton.

Quick Summary

Muscovy ducks are harvested using nets and bread bait, then cleaned with a Caribbean method using lime, baking soda, flour, and vinegar to remove gamey odors. The lean, dark meat tastes similar to mutton and is ideal for slow-cooked dishes like Trinidadian curry duck.

Chapters

  1. 00:00Intro: Invasive Muscovy Ducks in Florida
  2. 03:15Hunting Strategy: Netting Ducks
  3. 14:04Processing: Scalding and Plucking
  4. 19:52Cleaning & Marinating: Caribbean Style
  5. 22:28Cooking: Traditional Curry Duck
  6. 25:53Tasting & Review: Muscovy Duck Flavor

Frequently Asked Questions

How are Muscovy ducks harvested for cooking?

Muscovy ducks are humanely harvested using long-handled nets, often lured with bread as bait. The process focuses on utilizing invasive populations as a sustainable food source.

What is the best way to clean wild Muscovy duck?

A traditional Caribbean method involves cleaning the meat with lime juice, baking soda, flour, and vinegar to remove any 'gamey' scent and impurities effectively.

How does Muscovy duck taste compared to other duck?

Muscovy duck meat is described as lean, dark, and rich, with a flavor profile and texture more similar to mutton or goat than typical commercial duck breeds.

What is the process for cooking Muscovy duck curry?

The meat is marinated, then cooked 'low and slow' for over two hours in a Trinidadian-style curry sauce, made by 'burning' curry powder in oil and adding water for a thick gravy.

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