Let’s breakdown the Muscovy. Why haven’t you heard of it? Well, it’s easier to find Muscovy on a menu in Europe where it’s also known as a Barbarie.
The Muscovy is a BIG duck. This important size characteristic is a reason why the male Muscovy is crossed with a female Pekin to produce our favorite duck: the Moulard. Just like the Moulard, the Muscovy yields larger (and very delicious) breasts meat relative to the Pekin - the duck breed typically found on an American menu.
Read MoreWe’re going to break down each type of duck. And we aren’t saving the best for last. That’s why we’ll start with the Moulard.
The Moulard takes stage after a “Papa Muscovy” and Momma Pekin” duck fall in love or make the biggest biggest of their lives. In other words, the Moulard duck is a hybrid breed. While folks in the US don’t cook with Moulards, this breed is very popular elsewhere across the globe, especially in Europe.
Read MoreAmerica! There’s more than one type of duck. Yes. You’ve been missing out BIG TIME! Plenty of duck cuisine lovers don’t know about this distinction because generally, only one type of duck is available in the US. The most important breeds can be broken down into 4 ducks: Mallard, Moulard, Pekin, and Muscovy.
Read More