Roasted Canvas-back Duck Recipe
From LoveToKnow Recipes
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Instructions
- 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.
- Sprinkle with salt, and cook in a fairly quick oven for twenty minutes if liked rare,--for thirty if preferred well done.
- 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.
- These directions apply equally well to red-head and mallard ducks.
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This page has been accessed 517 times. This page was last modified 10:30, 22 June 2006.
© 2006-2008 LoveToKnow Corp.
This page has been accessed 517 times. This page was last modified 10:30, 22 June 2006.
© 2006-2008 LoveToKnow Corp.
