Cleaning and cooking redhead

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Cleaning and cooking redhead

Postby Netstar1 » Mon Dec 25, 2006 11:00 am

Is it better to breast out or pluck a redhead? Anyone have a good recipe for the redhead?
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Postby duckjumper » Tue Dec 26, 2006 12:56 pm

Always better to pluck - you waste less meat. But redheads being divers, I'd say do something spicy or heavily seasoned. I just ate a bufflehead with nothing more than salt, and it was just OK. I could definitely taste a little fishiness. So I'd go with a spice rub or a marinade and roast it at 450 degrees for 18-25 minutes (internal temp should be about 145 degrees)
I love all of God's creatures, properly prepared.
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Postby phutch30 » Tue Dec 26, 2006 3:49 pm

Pluck and roast. 99.9% of the time redheads are one of the best eating ducks in North America. They may be divers but the eat almost 100% aquatic vegitaion. They are awsome eating. I would trade 3 or 4 mallards for a redhead anyday.
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Postby duckjumper » Wed Dec 27, 2006 10:54 am

I'll defer to pHutch - I have never shot a redhead, I was just going by the fact they are divers. Pluck and roast away!
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