Canvas-back Ducks Eoasted
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
Singe and clean the ducks thoroughly.
Season the inside with a pinch of coarse sea salt.
Truss the ducks and place them in a roasting pan.
Sprinkle a little coarse sea salt over the ducks.
Roast and serve
Roast in a brisk oven at 400°F (200°C) for 20 minutes.
Arrange on a very hot dish, untruss, and add 2 tablespoons of white broth to 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 meat that is the main component of the dish, cooked by dry roasting.
- White broth
- Adds moisture and savory flavor to the ducks once they are arranged for serving.
- Currant jelly
- Adds sweetness and acidity that contrast with the rich, fatty duck meat.
The step that matters
Roast in a brisk oven. A hot oven browns the skin and renders fat quickly, while a short roast keeps the meat tender and juicy. Roasting too long dries out lean game birds like canvas-back duck.
“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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