Canvas-Back Ducks Roasted
From National viands à la mode, 1895
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.
Canvas-Back Ducks Roasted. (Mexican, Delmonico) Procure two fine, fat canvas-back ducks ; pick, singe, draw well, and wipe neatly ; throw a light pinch of salt inside, run in the head from the end 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 eighteen minutes. Arrange on a very hot dish, untruss, throw two tablespeonfuls of white broth into each duck, and serve with six slices of fried hominy and currant jelly
Cook this with the app: pantry check, scaling, and the assistant.