How To Cook A Boneless Muscovee Duck!

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!