We cooked Muscovy breasts at MIM in '06 but we bought it online and had it shipped to our hotel in Memphis. I don't know what it would take to breed/keep them. Good luck with that.
I think the breasts took 20th or something out of 100 in the exotic poultry category.
Good Eats, fer sure, but be aware that even tho they are less fatty, it still takes a lot to get that fat rendered out and it took Gary a long time to get all the little pinfeathers (?) off too. Here is a coupla pics - you can still see the thickness of the fat right along the top even with the crispy skin... really yummy though, and we ate it many times for practice before we turned it in. I'd like to know how they turn out for you.
lunchmeat BBQ team
President - New England BBQ Society
2 Backwoods Partys
WSM, 2 Weber kettles, Weber Performer