Broiled Canvas-back Duck
Ingredients
Directions
Prepare
Pluck, singe, and wipe the duck.
Cut it down the back and remove the intestines.
Place it between the bars of a buttered double gridiron.
Broil
Broil it over a hot fire for 12 minutes with the inside facing the fire.
Turn the skin to the fire just long enough to brown it.
Season the duck with salt and pepper and serve immediately.
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 body of the dish, with its meat cooked directly over the fire.
- Coarse sea salt
- Seasons the meat and draws out flavor at the surface after cooking.
The step that matters
Turn the skin to the fire just long enough to brown it. Skin fat renders and browns quickly over high heat, so a brief turn gives color and crispness without overcooking the meat beneath. Leaving it too long dries the breast and burns the skin.
“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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