Store whole muscovy ducks in your freezer until you're ready to use them.
Duck is a very versatile meat and whole ducks are wonderful when roasted, braised, baked, smoked, or cut into legs and breasts. Duck breasts are often pan roasted after their fat has been rendered out. Duck legs have an even stronger flavor. They can also be roasted, but are even better suited to slower cooking methods like braising and confit.
Ingredients often used with duck include apples, ginger, Szechuan peppercorns, lemon juice, soy sauce, wild mushrooms, oranges, rich & fruity red wines, green onions, spicy chilies, honey, cilantro, star anise, thyme and berries. It can be served sweet, savory, tangy, smoked or spicy.
How to Cut Up Poultry - after cutting the meat off of the duck carcass, don't throw the bones away. They can be used to make delicious duck stock - duck stock recipe.
How to Render Duck Fat - for many duck breast recipes, the first step is rendering out the duck fat so that the meat is leaner and the skin crisps. Save the duck fat for use as a cooking fat (instead of oil or butter).