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
Pluck, singe, and draw the duck, then wipe it with a wet towel.
Truss the head under the wing and place the duck in a dripping pan.
Roast and serve
Roast in a 400°F (200°C) oven for 30 minutes, basting often.
When done, place on a hot dish, season with salt and pepper, and pour over the gravy from baking.
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
- Forms the main dish, with its rich meat cooked through by dry roasting.
- Coarse sea salt
- Seasons the cooked duck's surface after roasting, adding flavor.
The step that matters
Basting often during roasting. Spooning the fat and juices over the duck keeps the surface moist and helps it brown evenly, so the skin does not dry out while the inside cooks.
“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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