Canvas-back Duck

Ingredients

• 1 canvas-back duck
• Coarse sea salt
• Black pepper

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.

1. Pluck, singe, and draw the duck, then wipe it with a wet towel.

2. Truss the head under the wing and place the duck in a dripping pan.

3. Roast in a 400°F (200°C) oven, basting often, for about 30 minutes.

4. Serve on a hot dish, season with salt and pepper, and pour the gravy over it.