Canvas Back Duck Recipe

The epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the bird feeds upon, being mostly wild celery; and the delicious flavor is best preserved when roasted quickly with a hot flame.

After dressing the duck in the usual way by plucking, singeing, drawing, wipe it with a wet towel, truss the head under the wing; place it in a dripping pan, put it in the oven, basting often, and roast it half an hour. It is generally better if a little underdone. Place it when finished on a hot dish, season liberally with salt and pepper, pour over it the gravy it has yielded in baking and serve your canvas back duck at once while hot.