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 canvasback duck.
Wipe it with a wet towel and truss the head under the wing.
Roast
Place the canvasback duck in a dripping pan and roast in a 400°F (200°C) oven for 30 minutes, basting often.
Serve
When done, place it on a hot dish, season with salt and pepper, and pour the gravy over it.
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
- Is the main protein, providing the dish's meat and rich flavor.
- Coarse sea salt
- Seasons the meat surface, enhancing its flavor after roasting.
The step that matters
Basting often during roasting. Duck is lean under its skin and can dry out. Regular basting moistens the surface with its own fat and juices, helping it stay tender and promoting even browning.
“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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