Broiled Canvas-Back Ducks

Ingredients

• two fine, fat Canvas-Back Ducks
• 1 pinch of salt
• £ pinch of pepper
• 1 tablespoonful of oil
• 1 gill of maitre-d’hotel butter

Method

1. 1

   Season ducks, broil for seven minutes on each side, dress with butter, and serve with watercress.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 107. The excerpt below is the record exactly as published.

Broiled Canvas-Back Ducks. — (1) Take two fine, fat Canvas- Back Ducks ; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching the pieces, lay on a dish to season with 1 pinch of salt, £ pinch of pepper, and 1 table-spoonful of oil. Boll them well in it, and put them to broil for seven minutes on each side. Dress them on a hot dish, spread over 1 gill of maitre-d’hotel butler, decorate with a little watercress, and serve. (2) Pluck, singe, and wipe the duck ; split it down the back, and remove the intestines ; put it between the bars of a buttered double gridiron, and broil it over a hot fire, leaving the inside turned to the fire for twelve minutes ; then turn the skin to the fire just long enough to brown it ; season the duck with salt and pepper, and serve it at once. The flavour of the birds is best preserved by cooking them quickly by an intense fire, and serving them on very hot plates. The usual garnishes are red-currant jelly, fried hominy, or celery. Sometimes a mayonnaise dressing is served with the celery. Canvas-Back Duck — continued. Boasted Canvas-Back Ducks. — (1) Procure two fine, fat Canvas-Back Ducks

Cook this with the app: pantry check, scaling, and the assistant.