Broiled Canvas-back Duck Recipe ingredients

To prepare this Broiled Canvas-back Duck Recipe, first after the duck has been dressed, singed, and wiped thoroughly, split it through the back, but without completely separating the pieces.

Season with 1 saltspoonful of salt, and 1/2 saltspoonful of pepper, and roll the duck well in 1 tablespoonful of olive-oil.

Broil for ten minutes on each side, or longer if liked well done. Place it on a hot dish and cover with 1/2 gill of maitre d'hotel butter sauce, add a bunch of watercress for decoration, and serve very hot.

Ruddy ducks are cooked in the same way; melted butter may be substituted for the oil.