CANVAS-BACK DUCK— Unfortunately, this, the
most delicious of all water-fowl, is only met with in this
country as an importation. In some parts of North
America Canvas-Back Ducks are very plentiful, especially
along the coasts of Chesapeake and Delaware Bays. The
bird is omithologically known as Aythya vallisneria,
because of its exceeding partiality for the vallisneria
plant, or wild celery. To its free consumption of this
aromatic food it owes much of its epicurean virtue. It
is a large bird, standing some 20in. high, and extending
something more than that from tip to tip of wing. The
plumage is very striking, being diversified with black,
white, chestnut-brown, and slate-colour. The back of the
male is ashy-white crossed by broken zigzag lines, from
which peculiarity it obtains its popular name.
The best ducks are those which are heavy in proportion
to their size, and have full bright eyes and soft, pliable
feet. They deteriorate with long keeping, and must not
be drawn until just before using them, and should not be
washed. The more quickly they are cooked, the finer
flavoured they will be ; and the bot dish for serving and
hot plates should always be ready before the ducks are
done. The ducks should never be overdone.
When served, the breast only is carved. Stick the fork
straight and firmly into the middle of the breast-bone.
Commence from the neck down to the back, straight to
the backbone, and around the back ; then from the point
of starting, around the collar-bone. Cut the joint off
the wing. Commence cutting again from the point of
starting; carefully and gently carving off the whole breast
so that no meat l-emains. Proceed precisely the same
with the other side. When finished, there will remain
only the carcase.
Broiled Canvas-Back Ducks. — (1) Take two fine, fat Canvas-
Back Ducks ; pick, singe, draw, and wipe them thoroughly. Split
them through the back without detaching the pieces, lay on a
dish to season with 1 pinch of salt, £ pinch of pepper, and 1
table-spoonful of oil. Boll them well in it, and put them to
broil for seven minutes on each side. Dress them on a hot dish,
spread over 1 gill of maitre-d’hotel butler, decorate with a
little watercress, and serve.
(2) Pluck, singe, and wipe the duck ; split it down the
back, and remove the intestines ; put it between the bars
of a buttered double gridiron, and broil it over a hot fire,
leaving the inside turned to the fire for twelve minutes ;
then turn the skin to the fire just long enough to brown it ;
season the duck with salt and pepper, and serve it at once.
The flavour of the birds is best preserved by cooking them
quickly by an intense fire, and serving them on very hot plates.
The usual garnishes are red-currant jelly, fried hominy, or
celery. Sometimes a mayonnaise dressing is served with the
celery.
Canvas-Back Duck — continued.
Boasted Canvas-Back Ducks. — (1) Procure two fine, fat
Canvas-Back Ducks✪ Broiled Canvas-Back Ducks, pick, singe, draw well, and wipe them ;
throw a light pinch of salt inside, run in the head from
the end of the neck to the back, truss them, and place in
a roasting-pan. Sprinkle over a little salt, put them in a brisk
oven, and cook for eighteen minutes ; arrange on a very hot
dish, untruss, throw 2 table-spoonfuls of white broth into each
duck, and serve with six slices of fried hominy for garnish, and
currant jelly on a dish. ✪ Roasted Canvas-Back Duck
Page 107 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CANVAS-BACK DUCK— Unfortunately, this, the most delicious of all water-fowl, is only met with in this country as an importation. In some parts of North America Canvas-Back Ducks are very plentiful, especially along the coasts of Chesapeake and Delaware Bays. The bird is ornithologically known as Aythya vallisneria, because of its exceeding partiality for the vallisneria plant, or wild celery. To its free consumption of this
aromatic food it owes much of its epicurean virtue. It is a large bird, standing some 20in. high, and extending something more than that from tip to tip of wing. The plumage is very striking, being diversified with black, white, chestnut-brown, and slate-colour. The back of the male is ashy-white crossed by broken zigzag lines, from which peculiarity it obtains its popular name.
The best ducks are those which are heavy in proportion to their size, and have full bright eyes and soft, pliable feet. They deteriorate with long keeping, and must not be drawn until just before using them, and should not be washed. The more quickly they are cooked, the finer flavoured they will be ; and the bot dish for serving and hot plates should always be ready before the ducks are done. The ducks should never be overdone.
When served, the breast only is carved. Stick the fork straight and firmly into the middle of the breast-bone. Commence from the neck down to the back, straight to the backbone, and around the back ; then from the point of starting, around the collar-bone. Cut the joint off the wing. Commence cutting again from the point of starting; carefully and gently carving off the whole breast so that no meat l-emains. Proceed precisely the same with the other side. When finished, there will remain only the carcase.
Broiled Canvas-Back Ducks. — (1) Take two fine, fat Canvas-Back Ducks; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching the pieces, lay on a dish to season with 1 pinch of salt, ½ pinch of pepper, and 1 table-spoonful of oil. Boll them well in it, and put them to broil for seven minutes on each side. Dress them on a hot dish, spread over 1 gill of maitre-d’hotel butler, decorate with a little watercress, and serve.
(2) Pluck, singe, and wipe the duck ; split it down the back, and remove the intestines ; put it between the bars of a buttered double gridiron, and broil it over a hot fire, leaving the inside turned to the fire for twelve minutes ; then turn the skin to the fire just long enough to brown it ; season the duck with salt and pepper, and serve it at once. The flavour of the birds is best preserved by cooking them quickly by an intense fire, and serving them on very hot plates. The usual garnishes are red-currant jelly, fried hominy, or celery. Sometimes a mayonnaise dressing is served with the celery.
Canvas-Back Duck — continued.
Boasted Canvas-Back Ducks. — (1) Procure two fine, fat Canvas-Back Ducks, pick, singe, draw well, and wipe them ; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss them, and place in a roasting-pan. Sprinkle over a little salt, put them in a brisk oven, and cook for eighteen minutes ; arrange on a very hot dish, untruss, throw 2 table-spoonfuls of white broth into each duck, and serve with six slices of fried hominy for garnish, and currant jelly on a dish.
Records on this page
Broiled Canvas-Back DucksRoasted Canvas-Back DucksRoasted Canvas-Back Duck