Broiled Canvasback Ducks

Canards Cheval Grilles

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pair of Ducks
  • A Tablespoonful of Olive Oil
  • Salt and Pepper


The canvasback duck is very excellent when broiled. Hunters often serve it thus when on long hunts, and it is said the taste of the Game just bagged is beyond estimate. Broiled Canvasbacks are served as follows on the Creole table:

Clean the Duck nicely, as for broiling a Chicken, wipe well and split down the middle of the back in the same manner as for a Chicken. Season well with salt