Broiled Canvasback Ducks

Canards Cheval Grilles

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pair of Ducks
  • A Tablespoonful of Olive Oil
  • Salt and Pepper
  • A Drawn Butter Sauce
  • The Juice of a Lemon
  • Water Cress or Parsley to Garnish


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 and pepper. Rub the Duck well with olive oil of the best quality, and place on the broiler. Turn it over at least twice, so that it will cook thoroughly through and through without burning. Let it cook from seven to ten minutes on either side. Place on a dish that is very hot, pour over a Drawn Butter Sauce, in which you will have squeezed the juice of a lemon and mixed some minced parsley. Decorate with water cress or parsley sprigs. Bring to the table covered and very hot, and serve on heated plates. This dish is very elegant.