Roast Canvasback Duck
This wild duck feeds mainly on wild celery and requires no spices in cooking.
1. Dress in the usual way and wipe with a wet towel.
2. Truss the neck under wing, place in a dripping pan and roast in a moderate oven (350 F.), allowing 20-25 minutes per pound
3. Baste frequently (or preferably lay 2 strips of bacon or salt pork over breast of bird).
4. Season with salt and pepper and serve with gravy remaining in pan. Allow 1 pound per person.
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