Canvas-back Ducks, Roasted
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Procure two fine fat canvas-back ducks.
Pick, singe, draw, and wipe them carefully.
Sprinkle a light pinch of salt inside each duck.
Run in the head from the end of the neck to the back and truss nicely.
Roast and serve
Place the ducks in a roasting pan.
Sprinkle a little salt over them.
Roast in a brisk oven at 400°F (200°C) for 18 to 20 minutes.
Arrange on a very hot dish.
Untruss.
Add 2 tablespoons of white broth into each duck.
Serve with slices of fried hominy and currant jelly.
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 ducks
- Provide the main meat, whose fat bastes the flesh as it roasts.
- White broth
- Adds moisture and savory flavor to the inside of each duck.
- Fried hominy
- Offers a crisp, starchy contrast to the rich roasted duck.
- Currant jelly
- Adds sweetness and acidity that cut through the rich duck fat.
The step that matters
Roast in a brisk oven for 18 to 20 minutes. Ducks are best served rare to medium; a hot oven for a short time sears the skin and keeps the breast juicy, while overcooking dries the meat and renders away too much fat.
“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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