Why Cook with Muscovy Duck?
If you’re looking to branch out from the usual chicken dinner while still keeping things healthy and family-friendly, pastured Muscovy duck is a fantastic choice. These Muscovy hens are raised on non-GMO feed, free from corn and soy, and are leaner than standard duck breeds. Yet, they offer a deliciously rich, meaty flavour that sits somewhere between chicken and beef.
The skin, when appropriately rendered, becomes beautifully crisp, and the fat that collects in the pan is perfect for roasting the vegetables, which is truly a treat!
For families who enjoy duck regularly, or plan to make it a new favourite, we also offer 10-pack whole bird bundles to keep your freezer well stocked.
When’s the Best Time to Cook a Whole Muscovy Duck?
Roasting a whole duck does take a bit of time, but most of it is hands-off, making it perfect for:
- Sunday dinners, when you want a slower, more nourishing meal
- Holidays or special occasions when presentation and flavour matter
- Meal prepping, because one duck can stretch into sandwiches, wraps, or salads for later
Time-Saving Tip: Dry-brine the duck and prep the stuffing the night before, so it’s ready to go straight into the oven the next day.
Ontario Roast Pastured Muscovy Duck with Maple-Apple Glaze
What You'll Need
For the Duck:
- 1 whole pastured Muscovy duck hen (3 to 5 lb)
- Sea salt and freshly ground black pepper
- 1 small apple, quartered (Empire or Cortland are best!)
- 1 small onion, quartered
- 2 cloves of garlic, smashed
- 1 sprig of fresh rosemary and thyme
- Zest of ½ a lemon or an orange (optional)
For the Maple-Apple Glaze:
- 2 tbsp of maple syrup
- 1 tbsp of apple cider (or dry cider)
- 1 tsp of apple cider vinegar
- 1 tsp of Dijon mustard
- Pinch of cinnamon or allspice (optional)
Optional Roasting Pan Add-ins:
- Chopped Ontario root vegetables (carrot, parsnip, rutabaga)
Key Tips for a Tender, Juicy Duck:
- Score the skin: Lightly score the skin in a crosshatch pattern to help fat render and crisp the skin without drying the meat.
- Use low heat: Roasting at 325°F (163°C) gives the duck time to stay juicy while the fat slowly renders.
- Let it rest: After roasting, rest the duck for 10-15 minutes before carving to keep juices in the meat.
- Drain excess fat: Every 30 to 45 minutes, carefully pour off the fat from the pan (save fat for roasting veg later).
Step-by-Step Instructions
- Prep the Duck with Optional Dry Brine:
- The day before roasting (or at least a few hours ahead), pat the duck dry and rub it generously with salt. Then place it uncovered in the fridge to help dry the skin. This will help improve browning and crispiness.
- Stuff and Season:
- Preheat the oven to 325°F (163°C). While the oven is warming up, season the inside and outside of the duck with pepper and a bit more salt if needed. Stuff the cavity with apple, onion, garlic, herbs, and citrus zest. Then gently score the breast and thigh skin with a sharp knife.
- Roast the Duck:
- Set the duck breast-side up on a rack in a roasting pan. Roast uncovered for 2 to 2½ hours, or until your thermometer reads 165°F (74°C) in the thickest part of the thigh. You can baste the bird with the pan juices here and there, and take the time to pour off the rendered fat as needed.
- Glaze:
- In the final 15 to 20 minutes, brush the duck with maple-apple glaze every 5-7 minutes to build a rich, glossy finish. To make the glaze: combine all glaze ingredients in a small pot, bring to a simmer, and stir for 2-3 minutes.
- Rest and Serve:
- Let the duck rest loosely tented with foil for 10 to 15 minutes. Once rested, carve and serve with roasted vegetables, wild rice, or fresh salad greens. Spoon some pan drippings over for extra richness!
Complementary Sides
- Roasted Ontario root vegetables (carrots, parsnips, rutabaga)
- Wild rice or quinoa pillaf
- Simple green salad with citrus vinaigrette
- Steamed green beans or asparagus
- Lightly sautéed mushrooms with garlic