But if a roast of game seems to you better calculated to round out
your dinner scheme, then roast them, but don't have them too well done
('tis said the blood should follow the knife); and for a sauce have
some port wine heated in a bain-marie with a few drops of orange juice
added thereto. H'm, talk about being able to tempt a dying anchorite!
Sydney Smith may have thought it a great height attained to concoct a
salad calculated to make that abstemious old recluse dip his fingers
in the salad bowl, but for me, I'd a thousand times rather prepare a
dish fit to tickle the palate of a gourmet who is somewhat aweary of
good things; and I fancy that canvas-back so roasted and served is
quite capable of lending a fillip to the existence of those most
experienced in the joys to be found in eating.
It's very sad, but it's also very true, that there are instances where
a redhead duck is foisted upon an unknowing and consequently
unsuspecting purchaser in place of a canvas-back. This is easily done,
because of the strong resemblance between them as to plumage and
habits, for the two kinds fly and feed in the same flock. But while
the flavor of the redhead is of a desirable quality, it in no way
approaches that of the canvas-back.
In the cooking of the redhead duck, the rules given for preparing
canvas-backs may be followed, with the exceptions that in the melted
butter used for the broiled bird a little minced parsley will be an
improvement, and in the port wine sauce for the roasted duck currant
jelly may be melted and impart a flavor that will be generally liked.