Originating in South America, the muscovy duck is leaner and gamier in taste than the Pekin. The meat is deep red, and the breasts are full-fleshed and plump, perfect for a quick sauté. Small females may be roasted. Male breast meat is used in sautéed preparations, but the legs tend to be tough and are better used in braises and confits. Muscovy ducks are used for the production of foie gras both in the United States and France.
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