Ingredients
- a teaspoonful of currant jelly
Directions
Pick, singe, draw them, leaving on the head. Cut an opening to remove the crop, and through it draw the head and neck, letting the head come out at the back between the drumsticks. Tie firmly in place. With a bowl of cold water wipe out the inside and out- side. Cut off the wing at the second joint. Sprinkle the inside with salt and pepper, dredge the outside with flour, salt and pepper, and cover with thin strips of salt pork. Put inside of the duck a teaspoonful of currant jelly, a sour apple, quartered and cored, or a couple of sticks of celery, cut in pieces. Place in the baking pan with a little hot water, and bake in a very hot oven for fifteen to twenty minutes. Wild ducks should be served rare and very hot. Serve fried hominy and currant jelly with the ducks.
The canvasbacks have a purple head and silver breast and are in season from September to May. The redhead is often taken for it.