Preparing Muscovy Duck Feet


My trio of muscovy ducks only produced one duckling this year, and it was a drake. He ate very well for a few months, but the air is growing chilly now and there’s no need to overwinter two big drakes. It was time to harvest him.

I got two great big breast steaks and two nice legs, around five pounds of meat total. Normally I give the feet to the dog, but this year I wanted to see if I could use them. Duck feet are full of collagen and make excellent stock, but it’s best to remove the outer layer of dirty skin before dropping them into your stock pot. It’s actually a fairly simple process.


Rinse off and scrub the feet if they are very muddy, and bring a pot of water to a boil. Submerge the feet for one minute, or until the skin begins to flake off when rubbed. You’ll only be removing a very thin layer, much like a snake shedding their skin. It will smell slightly fishy and the feet will tense up a bit.


Then just peel away. It’s easiest to do while the feet are still hot. Soon you’ll have a little pile of flaky skin and some nice, clean duck feet. Sometimes the outer nail covering comes off as well, but in this case his nails stayed intact. Now they’re ready to pop into the freezer for the next time I make a big pot of bone broth. Can’t wait!


2 thoughts on “Preparing Muscovy Duck Feet

  1. I’ve been reading your posts for a while, as I have Muscovys. I have a large number of feet piling up in my freezer. I am actually going to make a test run this weekend of Chinese style braised duck feet. May not be for everyone, but I am always willing to eat something new. Also, do you use your scrap meat (I get 4 – 8 ozs per carcass) and the hearts and gizzards for anything? I grind mine up with a little skin and fat and make duck burgers. Great stuff. Liver pate is also good.
    San Francisco

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