Can Recipe

Discussion in 'Cooking Forum' started by Randy, Feb 2, 2014.

  1. Randy

    Randy Senior Refuge Member

    Sep 13, 2006
    North Carolina
    Have always cooked fillets on grill. Read a recipe somewhere about roasting/baking a Canvasback that involved stuffing with (apple?) I think.

    Anyone have a good recipe for Cans, seems a waste to fillet them all. Have always heard they are the "best".

    Thanks Randy
  2. D Stimac

    D Stimac Moderator

    Feb 24, 2005
    This guy has a lot of good info.

    We usually crank up the oven to 500 and make a sort of a zig-zag snake of foil to keep the bird elevated off the pan so it's not in all of the drippings. A bit of quartered apple and onion in the body cavity, salt & pepper. Usually cook em for 20-25 minutes. Start them breast up and you can flip them half way through. Make sure the birds are at room temp before putting in the oven. If the skin's not crispy you can crank up the broiler for a few minutes.

    Or you can do them on a charcoal grill. Make a valley in the coals so the duck is not directly over them otherwise it will keep catching fire. Sometimes I take the backbone out and butterfly them. It works pretty well and you put them right over the fire towards the end to crisp the skin.

    This is pretty funny:

    Rare is best. Duck gets ruined fast if it's overcooked.
  3. geese4u

    geese4u Elite Refuge Member

    Jan 11, 2002
    Eastern WA

    right on with the cooking method, and the "Rare is best" statement.

    We stuff the cavity with and orange quarter instead of an apple, and then at the end of roasting the birds, (for the last 5 minutes) we glaze with a mixture of:

    1/2 cup orange marmalade
    2 T soy sauce
    1 crushed garlic clove
    2 T Whiskey
  4. Luigi Daniele

    Luigi Daniele Elite Refuge Member

    Dec 22, 2007
    NorCal: watching the specks and sprig work
    Never, ever stuff any bird with any kind of bread. They'll come out drier than a popcorn fart.

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