Roasted Canvas back Duck Recipe

From LoveToKnow Recipes

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.

 




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