Canvasback recipe???

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

  1. Diver-Fun

    Diver-Fun Refuge Member

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    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

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    Do NOT cook them together.
    Canvasback=sublime
    Bufflehead=not so much
     
  3. take'm

    take'm Elite Refuge Member

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    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.
     
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  4. callinfowl

    callinfowl Kalifornia Forum

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    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

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    I guess I should have mentioned that I breasted the birds
     
  6. WoodMoose

    WoodMoose Senior Refuge Member

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    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,,,,
     
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  7. BirdJ

    BirdJ Elite Refuge Member

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    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

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    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

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    Never had a bad cam’back
    Cook the breasts like steak to rare.
    Serve with au jus over rice
     
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