Muscovy ducks were illegally released into Florida, and now this non native species can be considered a nuisance due to their large populations, competition with native species, damage to property, and transmission of disease. In this episode we remove 25 nuisance muscovy ducks from a property, and try a recipe from our vietnamese friend who has a duck farm. Recipe below. Be sure to like and subscribe to our channel to make sure you don't miss any new episodes!
Crisp Roast Muscovy duck
Ingredients
6 lb duck
2.5 oz ginger
4 shallots (peeled)
1 bun green onions
2 cinnamon sticks
3 star anise
2 tsp honey
Marinated sauce:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp ground black pepper
2 tsp garlic powder
1/4 cup soy sauce
3 tsp honey
2 tsp cooking wine
Directions
1. cut ginger into slices. Cut shallots in halves. Cut green onions into 2 inches long. Set aside.
2. In a small bowl, whisk together all the "Marinated Sauce" ingredients until smooth. Set aside.
3. Rub the duck with smashed ginger and wine mixture to eliminate the duck smell, if desired. Rinse and pat dry with paper towel. Apply generous amount of the "Marinated Sauce" mixture into the duck belly. Then place in the rest of ginger slices, shallots, and green onions. Sew up the duck's belly hole with a bamboo skewer. Marinate for at least 4 hours or overnight without covering in the fridge.
4. Preheat oven to 350F
5. Bring water to a boil on high heat. Place in 2 cinnamon sticks, 3 star anise, and honey. Bathe the duck in the hot mixture for 7-10 minutes. Remove the duck and place in a rack. (Not shown in video due to tech difficulties but part of recipe)
6. Bake for 1 hour and 15 minutes.( Turn the duck over every 30 minutes.) Remove from oven, let cool before slicing
-Best if served with a sauce

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