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
Do not wash the duck.
Draw it just before cooking.
Preheat your oven to 400°F (200°C).
Cook and serve
Cook the duck quickly to preserve its flavor.
Serve on hot plates.
Carve only the breast.
Insert a fork into the breast-bone.
Cut from the neck to the back, then around the collar-bone.
Remove the wing joint carefully.
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 main meat and fat that give the dish its rich flavor.
- Salt
- Seasons the meat and enhances its natural flavor.
The step that matters
Cook the duck quickly. Quick, high-heat cooking keeps the breast meat tender and juicy and helps preserve its flavor. Long cooking dries the lean meat and dulls the taste.
“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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