Name: Canvasback Duck. Canard Cheval.
Ingredients: 1 Canvasback duck; coarse sea salt (formerly 'bay salt')

Canvasback Duck. Canard Cheval.

Ingredients

1 Canvasback duck
coarse sea salt (formerly 'bay salt')

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 your oven to 400°F (200°C).
Clean the duck by hand-picking and avoid scalding.
Season the duck inside and out with coarse sea salt.

Roast and serve

Place the duck in the oven and roast it quickly until cooked through.
Serve immediately to enjoy the natural flavor.

Recipe from a historical cookbook (Internet Archive).

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

Canvasback duck: Provides the meat that is roasted and served as the main dish.
Coarse sea salt: Seasons the meat inside and out and helps bring out its flavor.

“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.