Broiled Canvas back Duck Recipe

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Instructions
  1. After the duck has been dressed, singed, and wiped thoroughly, split it through the back, but without completely separating the pieces.
  2. Season with 1 saltspoonful of salt, and 1/2 saltspoonful of pepper, and roll the duck well in 1 tablespoon of olive-oil.
  3. Broil for ten minutes on each side, or longer if liked well done.
  4. Place it on a hot dish and cover with 1/2 gill of maitre d'hotel butter sauce, add a bunch of watercress for decoration, and serve very hot.
  5. Ruddy ducks are cooked in the same way; melted butter may be substituted for the oil.

 




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