Home › Game › Ducks-Canvas-Back-Roasted

Ducks-Canvas-Back-Roasted

Having trussed the ducks put into each a thick piece of soft bread that has been soaked in port wine. Place over a quick fire and roast from threequarters to an hour. Before sending to the table squeeze over each the juice of a lemon or orange, and serve them up very hot with their own gravy about them. Eat them with currant jelly. Have ready, also, a gravy made by stewing slowly in a saucepan the giblets of the ducks in butter rolled in flour and as little water as possible. Serve up this additional gravy in a boat.