Roasted Canvas-back Duck Recipe

Instructions

1. Dress a good fat duck, singe it and wipe well; put a pinch of salt inside; run in the head from the end to the back; truss the duck, and lay in a roasting-pan.
2. Sprinkle with salt, and cook in a fairly quick oven for twenty minutes if liked rare,--for thirty if preferred well done.
3. Place on a well-heated dish; untruss, and pour in 2 tablespoons of boiling hot white broth, and serve with a garnish of slices of hot fried hominy and dish of currant jelly.
4. These directions apply equally well to red-head and mallard ducks.