What kind of bird indoutka and how to treat it?

  What kind of bird indoutka and how to treat it? I tried indoutku recently, brought relatives from Saratov region, and immediately appreciated this bird. The meat is not as fat as a turkey, and not so stringy, like a duck. True, my family thought it was a hybrid of duck and turkey, but as it turned out, it is not.
Muscovy duck, the common people - indoutka, in the wild lives in the tropics of South America and nests in trees. "This bird has made me a wealthy man!" - Said of the musk duck farmer from the Kostroma Basil Oreshnikov.
What is good indoutka? Tasty, low-fat, meat diet. Completely edible eggs (than usual ducks can not boast). However, in contrast to the same standard duck indoutka in principle, can do without the reservoir. The fact that Muscovy duck homebody by nature, knows the house, so almost never lost. Accordingly, the duck-homebody and their offspring are not leads, so that there is no fear that the duck attacks a rook, a hawk or other bird of prey. For two months duckling can fatten up to 2-2,4 kilos, what is very bad. And take care of it easily.
Keep a few profitable duck families. One duck for 2-3 females. Weight drake to an average of 5-6 kg, females - up to 3 kg. Each year about demolishing hundreds of eggs, large, weighing 70 g. If indoutok keep only the meat, you can mate with females of any other duck species. Progeny get bigger, but fruitless.
One can only wonder that nature has created such a resilient individual, possessing excellent hereditary qualities, physique, big heart, a huge, muscular stomach. In short, indoutka - is an outstanding bird!
I hasten to share recipes of this remarkable bird. Basically it is prepared as well as chicken, but there are small differences. Best indoutku still stewing, but not fried, the meat becomes more gentle, albeit in fried and baked as it is above all praise. I'll tell you about two recipe: fried and stewed version. Buy indoutku be on the market. Ask! Do not regret!
  Recipe 1: 1,111,115.
Products. Indoutka, 2-3 medium size onions, 1 large carrot, 2-3 large tomatoes, 4-5 cloves of garlic, salt, pepper, sour cream (250 grams).
Indoutku cut into four parts. First, along the ridge, and then separate the legs from the wings (ie, each half again in half). Rubs each piece with salt, mixed with pepper, and until set aside. Finely chop the onion, carrots three on a coarse grater, and add finely chopped garlic. We spread the mixture in the stove (if not a brazier, then on a deep frying pan) and fry in vegetable oil or butter until golden brown onions. If you use the stove, then when the onions to fry, spread on a prepared pieces indoutki and add a little water to make our dish is not burnt. And stew 1-1,5 hours on low heat.

When indoutka will be quite soft, add chopped tomatoes (can use tomato paste, but with tomatoes tastier) and sour cream. Stew for another 15 minutes and the dish is ready.

Sauce, resulting in fire, can be deposited in a separate saucepan and add a little flour, boil until thick. Indoutku can be served with any side dish.
 [b] Recipe 2:

Products. Indoutka, 1 onion, salt, pepper, 4-6 cloves of garlic, 1 lemon, 2-3 medium sized apples, 100 grams of prunes, 50-100 grams of butter.
Indoutku as my next and disemboweled. Finely cut onion, garlic, apples and lemon. (Lemon can be cleaned from the peel or use a whole). Mix all ingredients, add the prunes and stuffing indoutku resulting stuffing. Top rubbed with salt and pepper. We spread on pre-greased pan. And for 1-1,5 hours put into the oven, preheated to 180 degrees. Better to use a deep pan, as the fat will turn quite a lot. Periodically Pour indoutku heated with fat to form a crispy crust. Serve this dish with rice or can be potatoes.