Roasted Canvasback Ducks
From Kirmess cook book, 1907
Serves 4
Redhead ducks are prepared the same way.
Presented as published in 1907. 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 Kirmess cook book (1907), page 85. The excerpt below is the record exactly as published.
two fat canvasbacked ducks, pick, singe^ draw welly 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, un- truss, throw two tablespoonfuls of white broth into each duck, and serve with six slices of fried hominy and currant jelly. Kedhead ducks roasted are prepared exactly the same as canvasback ducks roasted. OANYASBACK DUCK
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Cook this with the app: pantry check, scaling, and the assistant.