Canvasback recipe???

Discussion in 'Cooking Forum' started by Diver-Fun, Mar 4, 2018.

  1. Diver-Fun

    Diver-Fun Refuge Member

    Messages:
    47
    Joined:
    Jul 24, 2017
    Location:
    Deal Island Md
    First time cooking canvasback duck and buffalo head looking for a recipe. Got one that suggests to cook them in orange juice in a crockpot for four hours.
    Anyone have any other recipes?
     
  2. Luigi Daniele

    Luigi Daniele Elite Refuge Member

    Messages:
    5,117
    Joined:
    Dec 22, 2007
    Location:
    NorCal: watching the specks and sprig work
    Do NOT cook them together.
    Canvasback=sublime
    Bufflehead=not so much
     
  3. take'm

    take'm Elite Refuge Member

    Messages:
    1,660
    Joined:
    Dec 24, 2007
    Location:
    Minnesota
    Canvasbacks are awesome roasted !!
    Probably the best..

    I never do much besides put apples and orange slices inside and putv in oven at 475-500.
     
    OneShotBandit likes this.
  4. callinfowl

    callinfowl Kalifornia Forum

    Messages:
    26,834
    Joined:
    Aug 15, 2004
    Location:
    NORKAL
    Salt and pepper maybe a little roesmary, put the bird on a baking pan, set into another pan that has some water in it to catch the drippings to keep it from smoking out the house. Cook/bake the bird at 400 to 450* until internal temp reaches 130* to 135*. Remove the bird and cover with foil then a thick towel for 15 minutes.:yes
    If you like Mashala wine, stick a few slices of bread into the cavity and pour 1/2 cup of marshala into the bird, the bread acts like a sponge to hold the wine while baking.:tu
     
  5. Diver-Fun

    Diver-Fun Refuge Member

    Messages:
    47
    Joined:
    Jul 24, 2017
    Location:
    Deal Island Md
    I guess I should have mentioned that I breasted the birds
     
  6. WoodMoose

    WoodMoose Senior Refuge Member

    Messages:
    595
    Joined:
    Jan 20, 2005
    Location:
    Scotland County, North Carolina

    breasted birds = cook on grill to medium rare to me,,,season as you prefer, I like a bit of "Cracker Boy" seasoning salt, but just salt and pepper is fine as well. I tend to not over complicate my ducks,,,,
     
    OneShotBandit likes this.
  7. BirdJ

    BirdJ Elite Refuge Member

    Messages:
    2,298
    Joined:
    May 30, 2010
    Location:
    Pierre, SD.
    Have had two in my life and they tasted like MUD! And yes, I have cooked a few ducks in my time. Next one I shoot will be going on the wall instead!!
     
  8. Diver-Fun

    Diver-Fun Refuge Member

    Messages:
    47
    Joined:
    Jul 24, 2017
    Location:
    Deal Island Md
    That my concern on cooking them being that I’ve never had them before or ever cooked a canvasback before. I had bufflehead on a trip to North Carolina and the chef differently know what he was doing because it was awesome.
     
  9. Luigi Daniele

    Luigi Daniele Elite Refuge Member

    Messages:
    5,117
    Joined:
    Dec 22, 2007
    Location:
    NorCal: watching the specks and sprig work
    Never had a bad cam’back
    Cook the breasts like steak to rare.
    Serve with au jus over rice
     
    OneShotBandit likes this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice