Canvas-Back Duck, Philadelphia Style
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 196. The excerpt below is the record exactly as published.
a canvas-back has been dressed, put it before a very hot fire, and quickly brown it ; let it cook twenty min- utes ; then season it with salt and pepper, and serve it hot, with celery and currant-jelly. CANVAS-BACK DUCK, PHILADELPHIA STYLE. Pluck, singe, anci draw the duck,, wipe it on a wet towel, truss the head under the wing, put the bird in a dripping- pan in a very hot oven, and bake it for half an hour. Have ready a lighted chafing-dish ; when the duck is done, transfer it quickly to the chafing-dish, season it with salt
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Cook this with the app: pantry check, scaling, and the assistant.