Broiled Canvasback Duck
Ingredients
Directions
Prepare
Split the canvasback duck in half.
Baste it with oil.
Season with coarse sea salt.
Cook
Broil over a brisk fire until cooked through.
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 cooks through to become the dish.
- Oil
- Coats the surface so the skin stays moist and browns evenly under heat.
The step that matters
Broil over a brisk fire until cooked through. Duck has thick fat and dense muscle, so the heat must be strong enough to brown and render the skin while the interior reaches a safe doneness. Too little heat leaves the fat flabby, while too much scorches the outside before the center cooks.
“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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