A prize in the decoys

[Rapscallion Vermilion]

Canvasbacks are not very common down here, but a very welcome addition to the bag.  This is only the second one I've taken.



The fillets.



The reward.  Perhaps the best eating duck I've ever had.  Recipe from "Duck, Duck, Goose", by Hank Shaw.



She always gets a share of any birds we take, but does get impatient.

[El Pavo Grande]

Very nice!!!  Congrats!!!

[BOFF]

Great pics and hunt!!





God Bless,
David B.

[spaightlabs]

Love the Citori as a duck hunting weapon!

Really nice job on the pluck and filet,looks fantastic.  You understand the secret of great fowl, not one degree past medium rare!  Nicely done.

[M Sharpe]

You understand the secret of great fowl, not one degree past medium rare!  Nicely done.

I guess I would have ruined him!! I'd of cooked all that red out of him......

[M,Yingling]

Nice ,,, Dog looks hungry 

[Hognutz]

Great pictures.. Thanks for sharing them..

[VA_Birdhunter]

Awesome!!    Great pic!

[HogBiologist]

Your duck is still raw. Not medium, raw. I would have fed it to the dog.

[Shellwaster]

Delicious! I've never tried to eat canvas back but would say teal is the best tasting duck I've enjoyed.

[spaightlabs]

Your duck is still raw. Not medium, raw. I would have fed it to the dog.

I bet you've never had anyone ask you to make them ducks second time.  You cook it past that, I.e., medium rare, and it is tough and tastes like liver.

[ccleroy]

You understand the secret of great fowl, not one degree past medium rare!  Nicely done.

Yep!!

[Deputy 14]

I'm assuming that you don't have any health risks with waterfowl like you do with chicken or turkey?

[Rapscallion Vermilion]

Thanks for the comments guys.

spaightlabs, yes, to my taste they go downhill fast after this point.  Tricky to get just right.  Easier for me to do in the pan than in the oven.   My lab is out of Bearpoint kennels in Colorado.  Do you know them?

HogBiologist, the core temp on the breast was 130 degrees when it came off the pan.  Then it coasted into the medium rare range.  Raw would be a dark purple.

Shellwaster, of the ducks we routinely get, I would put teal at the very top, followed by pintail.  At that level it comes down to the individual bird and its diet.

M,Yingling, she has mastered that hungry look and has finagled more than one second dinner.

Deputy 14, much lower risk of anything bad than domestic meat, red or white, and more like a good lean steak than a chicken.

[spaightlabs]

The health risks with chicken and turkey are limited to animals that are processed poorly and potentially contaminated the E. coli and fecal coliform.  Other than killing those off there is no reason to over cook food.