Broiled Canvasback Ducks

• 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