You said the Muscovy ducks are the "meat" ducks. Do you prepare and consume them in the same way you would a chicken? Do you roast them? Will duck fry up like chicken? How do you consume them? Do they have a lot of fat? Many restaurants are deep frying in duck fat now. It is supposed to create a unique flavor in fried foods.
I roast duck just like chicken. I usually just rub a little salt and pepper on the skin. Then roast in a cast iron dutch oven. Sometimes I roast the bird alone or cubed potato, parsnip, carrot, sweet potato, etc ... Your favorite root vegetables.
The drakes of the egg laying ducks have / had quite a bit of fat, about 1/4" in the bottom of the dutch oven. This is my first attempt at Muscovy "duck"? I will have to get back to you on preparation and taste. I've read it's much leaner and is compared to roast beaf or veal.
I've read that there are wild muscovies in South, Central America and Mexico. Not sure if they have made it up into the States or not. The ducks you had were probably feral.
Here are some pictures and a videos of my ducks flying and perching.
Above the rabbit hutch
Left corner of my shop