Canvas-Back and Red-Head Ducks
From The Cook County cook book, 1912
Serves 4
Salting before cooking is debated.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 204. The excerpt below is the record exactly as published.
CANVAS-BACK AND RED-HEAD DUCKS.— Carefully draw, pick and singe the birds; wipe very clean, or wash, if pre- ferred, using salted water. When drawing the birds cut lengthwise slit over the crop, and, after the windpipe and all other innards have been removed, and the duck carefully cleaned, pass the head through this opening into the inside of the duck, then reach in and pull it through, letting emerge at the opening made in draw- ing, between the drumsticks. Run a threaded trussing-needle
Cook this with the app: pantry check, scaling, and the assistant.