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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Five-hour kosher duck

MarvinMarvin Posts: 515
edited November -1 in EggHead Forum
Since this bird was "kosher", I avoided using salt for a rub; used Mrs.Dash's herb and garlic and placed over a drip pan for 5 hours at 240. The fat over the breasts was sliced or punctured before using the rub. A temp probe showed that the meat had reached 165 by 2 hours, and therefore, safe to eat. But it would have been tough. At five hours, the duck was almost "fall-off-the bone" tender and was gone in one sitting for two people. However, it was still too salty for my taste. Unless you soak a kosher bird in plain water like a corned beef, it's just too salty. Doing this cook with a standard duck is better IMO. Have fun.
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