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Canvasback, Blue Cheese, Mushrooms and Asparagus
4,33 (3 Votes)
Canvasbacks are large, strong ducks that can be a bit dark and lean, depending on where they feed. Here’s a canvasback recipe you’re gonna love. Invite the boss over for dinner.
4 Canvasback breasts, skin on or off
DU Savory Herb Seasoning
salt and pepper
12 asparagus spears, blanched in salted water and cooled
4 fresh rosemary sprigs
1/3 cup crumbled blue cheese
2 tablespoons breadcrumbs
3 tablespoons butter
2 cups fresh mushrooms, quartered
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 cup tomato, seeded and diced
On a flat surface, butterfly each duck breast, leaving a “hinge” connecting the two halves. Rub duck liberally on both sides with olive oil. Season with DU Savory Herb Seasoning, salt and pepper. Place breasts, outside down, on a flat surface. Combine blue cheese with breadcrumbs and spread on middle of duck. Top with asparagus and rosemary sprig and roll breasts up snugly around asparagus. Arrange rolled breasts, seam side down in a lightly greased baking dish. Place dish in a preheated 450-degree oven and cook for 10 – 12 minutes or until cheese is melted. While duck is cooking, heat butter in a medium skillet over medium-high heat. Add mushrooms and garlic and sauté for 5 minutes. Add Worcestershire sauce and sauté until mushrooms are tender.
Remove duck from oven. Arrange on plates. Top with mushrooms and tomato.
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