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Netta rufina |
July: Hatchlings appear. Chicks hatch and begin following the females.
Poses no danger. Secretive marsh bird. Hunting Red-crested Pochard popular among waterfowl hunters. Meat valued for delicate taste. Feathers used for making ornaments.
Inhabits lakes and water bodies with dense reed beds. Feeds on aquatic plants and small animals. Mostly active during daytime.
Hunting with decoy ducks on lakes and reed-covered waters Shooting from shore and boat during morning and evening hours Use of camouflage nets and blinds
Choose areas with dense reed beds. Hunting is effective in calm weather. Use calls to attract birds.
Quick dressing preserves meat flavor. Feathers can be used for decoration. Careful skinning due to tough skin. Meat may have marsh flavor, requires special processing.
Breast: Frying, roasting
Thigh: Braising, frying
Thigh: Braising, frying
Pan-fried Red-crested Pochard with Herbs (Pan-frying)
Tender meat with herbal aroma
Tender meat with herbal aroma
1. Marinate meat with garlic and herbs.
2. Fry until golden brown.
3. Serve with vegetables.
2. Fry until golden brown.
3. Serve with vegetables.
Braised Red-crested Pochard with Onions (Braising)
Meat becomes tender and juicy
Meat becomes tender and juicy
1. Brown meat with onions.
2. Add spices and broth.
3. Braise under lid for about 1 hour.
2. Add spices and broth.
3. Braise under lid for about 1 hour.