Canvas-Back Ducks Roasted or Broiled
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Canvas-Back Ducks Roasted.
Select two fine fat canvas-back ducks, singe and clean well; throw a pinch of salt inside, run in the head from the of the neck to the back, truss nicely, and place in a roasting pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for twenty minutes; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth into each duck, and serve with slices of fried hominy and currant jelly.
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Canvas-Back Duck Broiled.
Select two fine fat canvas-back ducks; split them down the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and allow them to broil seven to eight minutes on each side. Put them on a hot dish, spread over some maitre d'hotel butter, garnish nicely and serve.
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Canvas-Back Ducks Roasted.
Select two fine fat canvas-back ducks, singe and clean well; throw a pinch of salt inside, run in the head from the of the neck to the back, truss nicely, and place in a roasting pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for twenty minutes; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth into each duck, and serve with slices of fried hominy and currant jelly.
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Canvas-Back Duck Broiled.
Select two fine fat canvas-back ducks; split them down the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and allow them to broil seven to eight minutes on each side. Put them on a hot dish, spread over some maitre d'hotel butter, garnish nicely and serve.
