The canvasback is a species of diving duck found in North America. It is also known by its scientific name Aythya valisineria. The canvasback is popular among hunters as a gamebird and is considered excellent eating. In this article, we will explore who hunts and eats canvasbacks and how they are prepared as a delicacy.
Canvasback Hunting
Canvasbacks are legal game in most parts of the United States and Canada during duck hunting season. They are eagerly sought after by hunters for their delicious meat and beautiful plumage. Canvasbacks congregate in large flocks in the fall to feed and fatten up for migration. This makes them an enticing target for waterfowl hunters.
The top duck hunting states for canvasbacks are Maryland, Virginia, Missouri, Minnesota, Wisconsin, and California. These states have ample wetland habitat, major flyways, and hunting clubs that cater to canvasback hunters. The birds are hunted from blinds set up on lakes, rivers, ponds, and marsh areas. Shotguns, decoys, duck calls, and retrieving dogs are commonly used when hunting canvasbacks.
Who Hunts Canvasbacks?
Canvasbacks are mostly hunted by recreational sport hunters. They are less frequently hunted by subsistence hunters, as canvasbacks are less common than other ducks. The majority of canvasback hunters are males over the age of 30 who have been lifelong hunting enthusiasts.
Wealthier hunters will pay top dollar to access exclusive hunting clubs, reserves, and private land that hold large canvasback populations. Professional hunting guides are also hired by some canvasback hunters. The hunting of canvasbacks and other migratory birds requires permits and strict adherence to hunting regulations.
Native American Canvasback Hunting
For centuries, many Native American tribes hunted canvasbacks as a food source. Tribes such as the Iroquois, Algonquin, Winnebago, and Ojibwe were known to hunt canvasbacks. Native Americans used bows and arrows, nets, fishing spears, and clubs to harvest the ducks.
Today, Native Americans still legally hunt canvasbacks but to a much smaller extent. Canvasback populations declined in the 19th and 20th centuries, reducing opportunities for subsistence hunting. Migratory bird hunting rights for Native Americans are overseen by individual tribes and federal regulations.
Preparing Canvasback Duck
Canvasbacks are prized for their distinct flavor. Preparing them properly is key to enjoying their uniquely tasting meat.
Field Dressing
Hunters need to field dress harvested canvasbacks shortly after they are shot. Field dressing involves removing the internal organs and letting blood drain from the duck’s cavity. Proper field dressing preserves the meat and avoids spoilage. A sharp hunting knife is used to open the cavity and remove the entrails.
Plucking
Canvasback feathers are left intact for decorative purposes or plucked for cooking. Small pliers can be used to grip and pluck the downy feathers if saving the skin intact. For eating, all feathers are removed from the carcass. This can be done by hand or with a feather plucker machine designed for waterfowl.
Aging
Many chefs recommend aging fresh shot canvasbacks for a few days before preparation. Aging allows enzymes to tenderize the meat and concentrate the flavor. Canvasbacks are dry aged in a refrigerator for up to 5 days loosely wrapped in cheesecloth. The duck fat can also be rendered during aging.
Cooking Methods
Canvasbacks have dark red lean meat and a rich flavor from their wild diet of roots, shoots, aquatic plants, and fish. They are excellent prepared medium-rare to medium and pairs well with fruit sauces. Some cooking methods include:
- Roasting – roasted whole or split breast at 300-350F
- Grilling – grilled over direct high heat for crispy skin
- Pan Searing – seared skin-side down in a hot pan then finished in oven
- Broiling – breasts or quarters under the broiler
- Poaching – gently poached breasts, legs, thighs
- Braising – braise legs and thighs in aromatic liquid
Proper cooking brings out the pure flavors of canvasback meat. Overcooking can cause it to become dry and tough. Internal temperatures should reach 130-140F for medium rare.
Where to Buy Canvasback Duck
While most people eat canvasbacks they’ve hunted themselves, you can actually purchase canvasback meat and eat it without hunting. Here are some ways to buy canvasbacks:
Specialty Meat Markets
High-end butcher shops, game meat markets, and waterfowl specialty stores will stock fresh or frozen canvasback ducks in season. The availability may depend on regulations in the state. Canvasbacks harvested from private hunting preserves may also be sold commercially. Expect to pay premium prices for whole wild canvasbacks.
Farm-Raised Canvasbacks
Game bird breeders have domesticated canvasbacks and made them available on a very limited commercial market. Farm-raised canvasbacks are more affordable but lack the true wild flavor. Availability is mainly through direct farm purchases and high-end restaurants.
Online Orders
Various websites offer online sales and shipping of wild canvasback ducks when regulations allow. This includes general waterfowl suppliers as well as companies that organize canvasback hunting trips and process the bagged birds. Vacuum sealed canvasback breast or leg packs can be shipped to your door overnight.
Restaurant Menus
Upscale restaurants may periodically put wild canvasback on their menus, especially during duck hunting seasons. Supply is limited, so finding canvasback on a menu is rare, even at fine dining wild game restaurants. Expect to pay a premium price for any plate or entree featuring canvasback duck.
Nutrition Facts
Canvasback duck has a delicious, unique flavor and is relatively high in protein and certain nutrients compared to other duck species. Here is the nutrition breakdown for a 3 ounce portion of roasted wild canvasback duck breast meat:
Nutrient | Per 3 oz Serving |
---|---|
Calories | 162 |
Fat | 8 g |
Saturated Fat | 2 g |
Protein | 21 g |
Iron | 2 mg |
Zinc | 2 mg |
B Vitamins | B3, B6 |
Compared to chicken breast, canvasback provides nearly twice as much protein and iron per serving. It has less saturated fat and more total fat than chicken and other poultry. Overall, canvasback is a tasty and nutritional meat protein source.
Conclusion
Canvasback ducks are a prized gamebird pursued by waterfowl hunters across North America. Their flavorful meat and sporting challenge make them a popular duck hunting target. Canvasbacks can be legally hunted during regulated seasons and prepared using various cooking methods.
While most are hunted in the wild, it is also possible to source and purchase canvasback meat through specialty suppliers, farms, online stores, and restaurants. Roasted canvasback breasts offer a high protein, iron-rich meat that provides a unique and delicious dining experience.