Muscovy drake breast fillet


At 2 years old, this Muscovy drake was a tough old bird—literally, just look at that big white tendon in the center in Pic1 and those tendon sheets on the outside in Pic3. Such birds are normally used for stew or soup.

At over 8 lbs. dressed-out weight he was also the biggest duck I've ever seen in my kitchen. Unlike some other duck breeds, Muscovies have a lot of good red meat on them, including that beautiful breast fillet. This breast fillet was HUGE, almost 3 lbs. Even just one side of it makes a good a meal for two.

This is all ultra lean red meat that compares favorably with the best steak you can find. No wonder Muscovy breast sells at more than $20 per pound. I refused to defile that fillet by stewing it to death, even if it did come from an older bird. I found a way.

Just to show how tough this bird was, I cooked the rest of this bird in a crockpot, in an overnight acid bath  of rhubarb. That came out good too, but of course that meat was nowhere near rare anymore.


part 1: double-seared + low-temp


This is a thick steak, almost a roast. Treat it as such. Sear, simmer, sear again. Sear at high temperature, simmer at lower; the lower the better. That of  course also means it will take longer.


Pic1: these breast fillets are huge, that is the lid of my 8-qt. crockpot
Pic2: double-seared
Pic3: double-seared Muscovy breast fillet


This is what you need for 2 servings:


part 2: onion-wine sauce


 This is the same older bird as above. This time, I went for pan-frying with a long low-heat simmer and something extra. Again, the extended time of very low simmering is the key to success.

Onion and Red Wine Sauce is one of my favorites. Reduce this further to a thick syrup to get Onion Confiture.



Pic4:  sear with onions
Pic5: simmer in wine sauce
Pic6: served with potatoes and onion-wine sauce


This is what you need for 2 servings: