Broiled Canvasback Duck

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This simple but typically American dish consists of a certain kind of wild duck, split for grilling, well seasoned with salt and pepper, brushed over with melted butter or oil and grilled. It is usually served somewhat underdone and garnished with watercress. A sauce of melted butter and lemon juice is handed around in a sauceboat.