Mallard Ducks or Canvasback Ducks Roasted

Canards Francais ou Canard Cheval Rotis

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pair of Wild Ducks
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Water
  • Salt and Pepper to Taste
  • Water Cress or Parsley to Garnish
  • A Currant Jelly

Clean the ducks as you would a Chicken, without scalding, however. Rinse out the inside and wipe well inside and out with a wet towel. But do not wash the Duck unless you have broken the gall bladder, as the washing destroys their flavor. Rub the inside well with salt and pepper, and rub outside as thoroughly. Place a three-inch lump of butter on the inside. Truss nicely and place the Ducks in a baking pan, and brush the tops with melted butter. Pour over two tablespoonfuls of water, and set in a very hot oven, and allow them to bake twenty minutes, if they are not very large, and thirty minutes, if larger than the ordinary size of Canvasback Ducks. A Wild Duck is never cooked dry. It must just reach the point where the blood will not run if the flesh is pierced with the fork in carving. When done, place the Ducks in a very hot dish, and serve with their own gravy poured over. Garnish nicely with parsley or water cress. Serve with a Currant Jelly. Always have the plates very hot in which you serve the Ducks at table.