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Which Duck Is Better For Roasting Pekin Or Muscovy?

Which Duck Is Better For Roasting Pekin Or Muscovy?

You’re standing at the butcher counter, feeling adventurous. Tonight is the night for a magnificent roast duck, the kind with glistening, crispy skin and succulent meat that falls off the bone. But then you see the options laid out before you: a plump, pale bird labeled “Pekin Duck” and a leaner, darker one called “Muscovy Duck.” They both look promising, but you can tell they’re worlds apart. Which one do you choose?