Canvas-Back Duck
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Remove any gills from the duck.
Season the duck generously with coarse sea salt.
Roast and serve
Roast the duck in the oven until the skin is brown and crisp.
Serve the duck with sticks of white crisp celery.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Canvas-back duck
- Provides the rich meat and fat that the roasting turns into the main dish.
- White crisp celery
- Adds a cool, crunchy contrast to the rich, fatty duck.
The step that matters
Roast until the skin is brown and crisp. The skin's fat must render out and the surface must dry and brown. Stopping early leaves it flabby and greasy, while overcooking can dry the meat beneath.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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