Name: Canvas-Back Duck
Cuisine: American
Ingredients: 1 hot fire; 1 wet towel; 1 little underdone; 1 on a hot dish

Original Recipe

The epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the bird feeds upon, being mostly wild celery; and the delicious flavor is best preserved when roasted quickly with a hot fire. After dressing the duck in the usual way by plucking, singeing, drawing, wipe it with a wet towel, truss the head under the wing; place it in a dripping-pan, put it in the oven, basting often, and roast it half an hour. It is generally preferred a little underdone. Place it when done on a hot dish, season well with salt and pepper, pour over it the gravy it has yielded in baking and serve it immediately while hot. Delmonico.

1 hot fire
1 wet towel
1 little underdone
1 on a hot dish

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

1

The epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the bird feeds upon, being mostly wild celery; and the delicious flavor is best preserved when roasted quickly with a hot fire.
2

After dressing the duck in the usual way by plucking, singeing, drawing, wipe it with a wet towel, truss the head under the wing; place it in a dripping-pan, put it in the oven, basting often, and roast it half an hour.
3

It is generally preferred a little underdone.
4

Place it when done on a hot dish, season well with salt and pepper, pour over it the gravy it has yielded in baking and serve it immediately while hot. _Delmonico._.

Original Recipe

Ingredients

Instructions