Canvas-back Duck
Ingredients
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
Pluck, singe, and draw the duck.
Wipe it with a wet towel.
Truss the head under the wing and place it in a dripping pan.
Roast and serve
Roast in a 400°F (200°C) oven for 30 minutes, basting often.
When done, place on a hot dish, season with salt and pepper, and pour over the gravy from baking.
Serve immediately while hot.
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
- Provides the meat and fat that form the main body of the dish.
- Coarse sea salt
- Seasons the meat and brings out its flavour at the end of cooking.
The step that matters
Basting often during roasting. Spooning the drippings back over the duck keeps the surface moist and helps it brown evenly while the fat renders. Without basting, the skin can dry out and the meat can turn tough.
“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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