Canvas-Back Duck

Duck can be cleaned, dried, and trussed up to 24 hours ahead. Store uncovered in the refrigerator to air-dry the skin, which promotes crisping. Bring to room temperature before roasting.

Canvas-back duck is best served immediately as the texture deteriorates upon reheating. If necessary, store carved meat in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8-10 minutes, though the meat will lose its ideal rare-to-medium texture.