Roasted Canvas-Back Duck
From The encyclopædia of practical cookery, 1890
Serves 4
Ensure ducks are not overcooked.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 107. The excerpt below is the record exactly as published.
a light pinch of salt inside, run in the head from the end of the neck to the back, truss them, and place in a roasting-pan. Sprinkle over a little salt, put them in a brisk oven, and cook for eighteen minutes ; arrange on a very hot dish, untruss, throw 2 table-spoonfuls of white broth into each duck, and serve with six slices of fried hominy for garnish, and currant jelly on a dish. (2) Pick, singe, and draw two or three Canvas-Back Ducks
Cook this with the app: pantry check, scaling, and the assistant.