Muscovy ducks had been domesticated by various Native American cultures in the Americas when Columbus arrived in the Bahamas.
The first few were brought onto the Columbus ship Santa Maria they then sailed back to Europe by the 16th century.

The Muscovy duck has been domesticated for centuries, and is widely traded as "Barbary duck".
Muscovy breeds are popular because they have stronger-tasting meat—sometimes compared to roasted beef—than the usual domestic ducks which are descendants of the mallard (Anas platyrhynchos).
The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal.
Muscovy ducks are also less noisy, and sometimes marketed as a "quackless" duck; even though they are not completely silent, they don't actually quack (except in cases of extreme stress).
The carcass of a Muscovy duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table.

Domesticated Muscovy ducks, like those pictured, often have plumage features differing from other wild birds.
White breeds are preferred for meat production, as darker ones can have much melanin in the skin, which some people find unappealing.

The Muscovy duck can be crossed with mallards in captivity to produce hybrids, known as mulard duck ("mule duck") because they are sterile.
Muscovy drakes are commercially crossed with mallard-derived hens either naturally or by artificial insemination.
The 40–60% of eggs that are fertile result in birds raised only for their meat or for production of foie gras: they grow fast like mallard-derived breeds but to a large size like Muscovy ducks.
Conversely, though crossing Mallard drakes with Muscovy hens is possible, the offspring are desirable neither for meat nor for egg production.

In addition, Muscovy ducks are reportedly cross-bred in Israel with Mallards to produce kosher duck products.
The kashrut status of the Muscovy duck has been a matter of rabbinic discussion for over 150 years.

Oscillococcinum is a homeopathic preparation made from Muscovy duck liver and heart manufactured by the French company Boiron; similar products are also available from other manufacturers.
Typically diluted with lactose and sucrose to 1:10⁴⁰⁰ (far less than one in one googol), they are advertised to relieve influenza-like symptoms, but no evidence has been found of its efficacy.

A study examining birds in northwestern Colombia for blood parasites found the Muscovy duck to be more frequently infected with Haemoproteus and malaria (Plasmodium) parasites than chickens, domestic pigeons, domestic turkeys and in fact almost all wild bird species studied also.
It was noted that in other parts of the world, chickens were more susceptible to such infections than in the study area, but it may well be that Muscovy ducks are generally more often infected with such parasites (which might not cause pronounced disease though, and are harmless to humans).
Muscovy ducks had been domesticated by various Native American cultures in the Americas when Columbus arrived in the Bahamas. The first few were brought onto the Columbus ship Santa Maria they then sailed back to Europe by the 16th century.
The Muscovy duck has been domesticated for centuries, and is widely traded as "Barbary duck". Muscovy breeds are popular because they have stronger-tasting meat—sometimes compared to roasted beef—than the usual domestic ducks which are descendants of the mallard (Anas platyrhynchos). The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal. Muscovy ducks are also less noisy, and sometimes marketed as a "quackless" duck; even though they are not completely silent, they don't actually quack (except in cases of extreme stress). The carcass of a Muscovy duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table. 
Domesticated Muscovy ducks, like those pictured, often have plumage features differing from other wild birds. White breeds are preferred for meat production, as darker ones can have much melanin in the skin, which some people find unappealing.
The Muscovy duck can be crossed with mallards in captivity to produce hybrids, known as mulard duck ("mule duck") because they are sterile. Muscovy drakes are commercially crossed with mallard-derived hens either naturally or by artificial insemination. The 40–60% of eggs that are fertile result in birds raised only for their meat or for production of foie gras: they grow fast like mallard-derived breeds but to a large size like Muscovy ducks. Conversely, though crossing Mallard drakes with Muscovy hens is possible, the offspring are desirable neither for meat nor for egg production.
In addition, Muscovy ducks are reportedly cross-bred in Israel with Mallards to produce kosher duck products. The kashrut status of the Muscovy duck has been a matter of rabbinic discussion for over 150 years.
Oscillococcinum is a homeopathic preparation made from Muscovy duck liver and heart manufactured by the French company Boiron; similar products are also available from other manufacturers. Typically diluted with lactose and sucrose to 1:10⁴⁰⁰ (far less than one in one googol), they are advertised to relieve influenza-like symptoms, but no evidence has been found of its efficacy.
A study examining birds in northwestern Colombia for blood parasites found the Muscovy duck to be more frequently infected with Haemoproteus and malaria (Plasmodium) parasites than chickens, domestic pigeons, domestic turkeys and in fact almost all wild bird species studied also. It was noted that in other parts of the world, chickens were more susceptible to such infections than in the study area, but it may well be that Muscovy ducks are generally more often infected with such parasites (which might not cause pronounced disease though, and are harmless to humans).
Muscovy duck