Muscovy ducks are native to Mexico and Central and South America and are raised on specialty farms in the U.S. They are heavier than other ducks, with a higher proportion of breast meat and much less fat. It is recommended that you cook the bird to a rare or medium-rare state, as the duck may be too dry if you cook it until well-done.
Instructions
1. Preheat the oven to 475 degrees Fahrenheit.
2. Cut the wing tips and second wing joints from the duck, leaving the main wing bones intact. Set the cut-off pieces aside.
3. Remove as much fat from the cavity of the duck as you can and rub it onto the outside of the bird. Discard any excess fat.
4. Season the cavity and the outside of the bird with salt and pepper. Brush one tsp. of oil onto the duck using the pastry brush.
5. Place the duck breast-side up in a roasting pan. Add the wing tips to the bottom of the pan.
6. Bake the duck for 30 minutes.
7. Remove the pan from the oven. Drain any fat and discard. Add the chopped celery, onion, carrot, bay leaf, thyme and garlic around the duck. Replace the pan in the oven.
8. Bake 15 minutes longer for a medium-rare duck; at 30 minutes, the bird will be well-done.
9. Remove the duck from the pan and place it onto a warm platter. Drain the pan drippings into a small container.
10. Place the pan with the vegetables on the stove on medium heat for a few minutes, stirring occasionally. Add the wine and increase the heat to bring it to a boil for one minute.
11. Add the chicken broth and pan drippings and cook for five minutes on medium heat, stirring.
12. Strain the broth. Use the spoon to press the solids against the strainer to extract more liquid. Pour the broth into a gravy boat.
13. Heat 2 tbsp. of butter in a small saucepan until it is light brown but not burned. Pour it over the duck. Serve the gravy boat of broth alongside the duck.
Tags: duck minutes, gravy boat, medium heat, outside bird, wing tips