Canard Canvasback Roti--roast Canvasback Duck
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Singe the canvasback duck.
Draw the canvasback duck.
Truss the canvasback duck.
Clean the head.
Insert the head into the upper opening of the duck.
Roast
Baste the duck with butter.
Sprinkle the duck with coarse sea salt.
Roast in a hot oven at 400°F (200°C) for 18 to 20 minutes, depending on the size.
Untruss the duck.
Lift the head slightly.
Pour 1 tablespoon of lukewarm water inside to help the blood run freely.
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
- Forms the main body of the dish, providing the meat that is cooked and served.
- Butter
- Adds fat that carries heat to the skin and helps it brown and stay moist.
The step that matters
Roast in a hot oven. Roasting at 400°F for only 18 to 20 minutes depends on the duck's size. Too long a roast dries the meat and toughens it, while too short leaves it underdone. Checking early helps keep the meat juicy and safely cooked.
“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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