Godek Farms sells their chickens, ducks (Pekin and Muscovy), geese, 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 this weekend 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 duckling. I've never roasted a beast so recently put to death (though I've eaten very freshly killed meats and fishes). Also, I'm used to Pekin ducks - I wonder how a Muscovy differs from a Pekin. Any advice will be most welcome.