Name/Title
Decoy, CanvasbackEntry/Object ID
4.44.11920Description
The large beak and sloping forehead identify this as a Canvasback decoy. It dates from the early 1900s, a period when this species of duck was highly valued as a fine-dining centerpiece. Charles Ranhofer, the French-born chef of Delmonico's in New York published an elaborate recipe for Canvasback duck in his 1893 book, 'The Epicurian: A Complete Treatise of Analytical and Practical Studies in the Culinary Art.'Location
Building
Magee Marsh Visitor CenterOhio State Wildlife Area
Magee Marsh Wildlife Area
