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Duck Last Night

smaksmak Posts: 108
edited 10:20PM in EggHead Forum
Cooked up a duck last night.

DSC_0143.JPG

DSC_0144.JPG

Overall I was very happy with the result. Good crispy skin and good flavor.

The recipe I used was:
http://www.food.com/recipe/peking-duck-38023

I did do two additional items:
1) Unwrapped the duck in the fridge the night before so I could start drying out
2) Used an air compressor to blow under the skin to separate the skin from the meat before starting the recipe.

-smak
smak
Leesburg, VA

Comments

  • jeffyjeffy Posts: 34
    Looks great!
  • Now you've removed all excuses. Would have never tried duck on the grill, but that amounts to a challenge, now!! Looks great.
  • smaksmak Posts: 108
    Thanks.

    This was my 2nd attempt. The first did not have crispy skin all over. This go around the skin was completely dry before going on the egg. Much better result.

    I didn't mention it above but this was indirect on a raised grid at 350.

    -smak
    smak
    Leesburg, VA
  • I have a few whole ducks from this duck season. I may give this a try on the egg. So far have only cooked various forms of duck breast.
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