I tried posting this question on the Tristate board but got no response so I'm trying again here:
I'm going to a farm this Saturday that sells chickens, ducks (Pekin and Muscovy), geese, turkeys, goats, pigeons, quail, etc. alive - you choose the animal you want and they butcher it for you right then. I plan to purchase a Muscovy duck there and was wondering if there's anything I should do differently when roasting this bird as opposed to roasting the normal butcher shop or supermarket (Pekin) duckling. I've never roasted an animal so recently put to death (though I've eaten very freshly killed meats and fishes). Also, I'm familiar with and experienced in preparing Pekin ducks - I wonder how a Muscovy differs from a Pekin. Any advice will be most welcome.