Wild ducks and coots make good eating

dc.contributor.author Olsen, Anna
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T14:37:14.000
dc.date.accessioned 2020-06-30T00:59:29Z
dc.date.available 2020-06-30T00:59:29Z
dc.date.embargo 2017-07-06
dc.date.issued 1947
dc.description.abstract <p>Game rates with meats, poultry and fish as an excellent protein food. The use of all surplus edible game should be encouraged at all times. This bulletin has been prepared to promote the use of surplus wild ducks (number above the breeding stock, as determined by the U. S. Fish and Wildlife Service) and the less-known American coot. The coot, erroneously but more commonly known as the mudhen, is neither duck nor chicken. However, because of its similarity to the wild duck in plumage, habitat, food and migratory habits, the coot is often classed with the ducks.</p> <p>The material presented in this bulletin is based largely on the experimental work that has been done on game cookery and poultry cookery (Wills, 1946)<sup>2</sup> in the foods laboratories at Iowa State College. Ducks and coots are used interchangeably in the recipes that follow. Duck and coot flavors are similar and not always easily differentiated.</p>
dc.identifier archive/lib.dr.iastate.edu/bulletinp/vol3/iss83/1/
dc.identifier.articleid 1082
dc.identifier.contextkey 10399894
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletinp/vol3/iss83/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/12033
dc.source.bitstream archive/lib.dr.iastate.edu/bulletinp/vol3/iss83/1/S542_Io9bp_no83.pdf|||Fri Jan 14 17:41:44 UTC 2022
dc.subject.disciplines Food Science
dc.title Wild ducks and coots make good eating
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication e03ccf29-cb49-4353-9f9b-00d8068fa770
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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