Playback speed
×
Share post
Share post at current time
0:00
/
0:00

How To Cook A Boneless Muscovee Duck!

My friend Ross McKnight of Backwater Foie Gras Farm has gifted me a duck he specially deboned for me, I'm axin' y'all, how would YOU cook it for Sunday dinnah tomorrow, cher!

First off, we’ve made a nice salt, peppercorn and sugar brine.

  • 4 cups water

  • 1/4 cup kosher salt

  • 1/4 cup black peppercorns

  • 2 tblsp brown sugar

We’re also making some fresh herb butter to baste or stuff under the skin before cooking.

  • 1 cup Amish Roll butter, melted

  • 2 Tblsp Fresh diced basil

  • 1 Tsp fresh diced/rubbed Thyme

  • 1 Tblsp fresh rubbed rosemary

Ross of Backwater Farmstead who raised the bird suggested to make a bread or corn bread based stuffing mix, layer on the flesh side of Daffy, here and then roll it into a bun and tie it off with baker’s twine.

I ain’t sold on that, completely, yet, so I’m asking my readers for any tips or recipé’s y’all may have for preparing this beautiful bird our friends gifted to us.

To get a fresh duck of your own, check out Backwater Farmstead, today!

The New Christendom Daily is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

The New Christendom Daily
The New Christendom Daily
Authors
Mike Church