From:
The Thorough Good Cook
Poultry: 37. Canvas-Back Ducks, Roasted.
Procure two fine fat canvas-back
ducks, pick,
singe, draw, and wipe carefully; throw a light
pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting-pan. Sprinkle a little salt over, put them in a
brisk oven, and let cook for eighteen minutes; arrange on a very hot dish, untruss, throw two tablespoonfuls of
white broth into each
duck, and serve with six slices of fried
hominy and
currant jelly.