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Canvas-back Duck

Canvas-Back Duck is a roasted duck served with its own gravy and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canvas-back Duck

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pick, singe, and draw the duck, then wipe it clean without washing.

  2. Truss the duck, leaving the head on to show its quality.

Roast

  1. Place the duck in a 350°F (175°C) oven for at least 45 minutes.

Serve

  1. Serve hot in its own gravy on a large chafing dish.

  2. Have currant jelly on the table.

Recipe from a historical cookbook (Internet Archive).

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, whose fat renders and whose skin browns in the oven.
Currant jelly
Adds sweetness and acidity that cut through the rich, fatty duck.

The step that matters

Roasting for at least 45 minutes. The record gives 45 minutes as a minimum, not an exact time. Duck size and fat content vary, so the bird should be checked for doneness rather than removed by the clock alone.

“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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