Monday, July 17, 2017

Canvasback Duck


  • 1 domesticated duck or 2 very fat wild ducks
  • 1 tablespoon kosher salt
  • 1 lemon, cut in half
  • 4 sprigs sage, rosemary, parsley or thyme


  1. Preheat oven to 350 degrees. 
  2. Using a needle or a sharp knife point, prick the skin of the duck all over, but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
  3. Rub the cut the lemon all over the duck and stick it inside the cavity. 
  4. Liberally salt the bird; use a little more salt than you think you need. 
  5. Stuff the duck with the herbs. 
  6. Let the bird sit out for about 30 minutes to come to room temperature.
  7. When you are ready to roast, put the duck on an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Cook for 1 hour like this. Small duck (wood ducks, wigeon, teal, ruddier, etc.) only need 40 minutes. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest.
Source — Cooking in Old Creole Days
Prepared by Collin Lockfield
July 17, 2017

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