Broiled Canvasback Ducks from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
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 serv...
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Cooking tools:
- Oven
- Broiler pan
- Chef's knife
- Kitchen shears
- Cutting board
- Paper towel
Ingredients
- A Pair of Ducks
- A Tablespoonful of Olive Oil
- Salt
- Pepper
- A Drawn Butter Sauce
- The Juice of a Lemon
- Water Cress or Parsley to Garnish
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