The Muscovy duck (Cairina moschata), hailing from the warm climates of South America, demonstrates extraordinary adaptability, thriving even in temperatures as low as 10°F. This remarkable resilience led to its domestication in North America and the formation of feral populations in parks. While their natural coloration is brown-black with faint hints of pale wing coloring, domestic Muscovy ducks often exhibit white feathers. The male, known as the drake, typically weighs between 12 to 15 pounds, whereas the smaller female, or hen, averages 8 to 10 pounds. Both genders sport a distinctive caruncle—a fleshly, bulbous growth—on their heads, lending them a unique appearance. Unlike their noisy counterparts, Muscovy ducks produce a low hiss (in drakes) or a flute-like pip (in females).

Muscovy ducks are renowned for their adept flying skills and preference for perching in trees, making them effective pest controllers. They enjoy a diet consisting of mosquitoes, spiders, slugs, and various insects, making them valuable assets in poultry barnyards.

Often dubbed Barbarie or Barbary ducks, Muscovy ducks are highly prized for their thin-skinned, low-fat meat. Their meat boasts a deep red hue and a subtly gamey flavor reminiscent of roast beef or veal. Despite their slightly higher initial cost per pound compared to other duck breeds, Muscovy ducks offer a superior meat-to-bone ratio, resulting in more meat with less fat content—up to 40% less fat than the Pekin breed. Moreover, their lean composition results in less fat rendering during cooking, positioning them as a healthier alternative to turkey.

The popularity of Muscovy duck meat is steadily growing in the United States, echoing its longstanding acclaim in European cuisine.