What is the difference between muscovy duck and domestic duck? From where? How to eat nutrition?

Muscovy duck, also known as quail geese, musk ducks and red-billed geese, is said to have a breeding history of more than 300 years and is a rare famous, special and excellent product at home and abroad. So, what's the difference between Muscovy duck and domestic duck? Where did it come from? How to eat nutrition?

What's the difference between Muscovy Duck and domestic Duck?

Muscovy duck is a kind of duck family poultry which is like goose and duck, and its weight is bigger than duck and smaller than goose. Different from the domestic duck, the figure is narrow at the front and back, with a long oval shape, a large head, a short neck, a short and narrow mouth nail, a well-developed mouth and claws, a broad and plump chest and a long, thin tail, unlike a domestic duck with hypertrophic buttocks. There are red or black sarcomas at the base of the mouth and around the rims of the eyes, and the males extend wider. The wing feathers are strong, long to the tail, and the tail feathers are long and slightly warped upward. Muscovy duck feathers are white, black and black-and-white three colors, a few are silver-gray. With different feather colors, there are also some differences in body shape and appearance.

Where do Muscovy Ducks come from?

Muscovy duck is mainly produced in Yangxin County, Hubei Province, the suburbs of Fuzhou and Longhai, and is distributed in Fuqing, Putian, Jinjiang, Changtai, Longyan, Datian, Pucheng and other cities and counties, as well as producing areas in Jiangsu, Zhejiang, Shanghai and Anhui. The main producing areas of northern Fujian are in Gutian County, raising black muscovy ducks, and male ducks are transported and sold in eastern and northern Fujian for the production of "half-pan".

Third, how do muscovy ducks eat nutrition?

(1) Muscovy duck with taro

Ingredient: 1500 grams of Muscovy Duck

Excipients: 500 grams of taro, 100 grams of garlic

Seasoning: 25 grams of lard (refined), 15 grams of cooking wine, 10 grams of salt, 15 grams of soy sauce, 2 grams of monosodium glutamate, 35 grams of bean paste, 10 grams of garlic (white skin), 10 grams of starch (corn), 2 grams of pepper

Practice:

1. Remove the muscovy duck's head, neck, wing tip and foot soles, remove the bones and chop it into strips.

two。 The taro is cut into strips and boiled twice in a boiling water pan.

3. Put the wok on the heat, heat the swine oil until 70% hot, stir-fry the duck strips until light yellow.

4. Then wash the pot and add the broth to bring to the boil. Remove pepper and bean residue.

5. Add duck strips, taro headlines, ginger, garlic, Shaoxing wine, salt and soy sauce until the sauce is thick and soft.

6. When taro is flavored, add garlic seedlings and monosodium glutamate

7. Finally, thicken the pan with warm starch.

(2) stewed Muscovy Duck with Red Mushroom

Ingredients: half old Muscovy duck, 30g red mushroom, a small piece of ginger, a handful of Gou Qi, right amount of salt, 2-3 drops of vinegar

Practice:

1. Half the old Muscovy duck. After washing, put the legs and wings into a stainless steel basin (this basin should fit right into the pressure cooker). Put in three small bowls of water, not full, because the soup will precipitate from the duck above later. Add a handful of salt.

2. Soak the red mushrooms and add them to the duck meat in the first step. Do you see the buds of this little red mushroom? the leaves at the bottom are a little blue, the center of the umbrella cover is redder, and the water is dark purple when washing.

3. A small handful of Gou Qi is also added to the first step.

4. Put some water in the pressure cooker, put the steam plate, and the water will prevail. Put 1 on the steam plate and hang it with copper wire. This is also summed up by practice.

5. Eat the rest of the meat on the back, eat it chopped up in the neck, put it on the steam layer above, add some sliced ginger, and compact it.

6. Turn the pressure cooker to a minimum heat and simmer for 2-3 hours, so that the broth on the top layer will be completely precipitated.

7. the color of the soup is very good and red. Because of the addition of red mushrooms and Gou Qi. Scrape the oil off.

8. The soup color after scraping off the oil. Look, there are no more oil flowers.