Duck Last Night

smak

Cooked up a duck last night.





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

jeffy

Looks great!

transversalInactive

Now you've removed all excuses. Would have never tried duck on the grill, but that amounts to a challenge, now!! Looks great.

smak

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

MemphisQue

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.