Poultry
Muscovy
S tier
Muscovy (Cairina moschata) is not a true mallard-type duck but a distinct species with leaner meat, less subcutaneous fat, and a beefier, steak-like breast prized as magret in many kitchens. Skin still crisps, yet the flavour is deeper and less greasy than Pekin, with excellent roasting and grilling performance. Score lightly, cook breast medium, and treat large drake breasts like individual steaks. Legs confit well despite lower fat overall. Muscovy is the cook’s duck for red-wine sauces, cherries, and pepper crusts without drowning in rendered fat.
Also known as: Canard de Barbarie, Muscovy
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History
Muscovy ducks were domesticated in South America long before European contact.
Spanish and Portuguese trade spread Muscovy into Europe, Africa, and Asia.
French farms adopted Muscovy (canard de Barbarie) for lean meat and crossbreeding.
Chefs elevated Muscovy breast as a premium alternative to fatty white ducks.