Twin ducks in the large for Christmas dinner!

docbipe

Crispy skin is a MUST! other than that, I am at a loss for duck recipies! Any one have some great idea's?

Botch

Made my first duck a couple weeks ago.  I used a vertical roaster but will try spatchcocking it next time, my skin wasn't as crisp as I'd liked (and my temp got a bit too hot, try to keep it around 250).  

In my old water smoker I used to paint the duck with a mixture of half honey and half orange marmalade a half-hour before finishing, but that didn't seem to add much to an Egg'd duck (and its a bit of a pain anyway).

For duck, I just stick with salt & pepper, no other fancy rubs.  

Little Steven

Cut very, very shallow slits in the skin, not exposing the meat. Rub with your choice, I like garlic, salt, pepper, fresh thyme and crushed juniper berries. Spatchcock, roast whole on a rack or butcher in to pieces. Roast low and slow or up to 325*

Confit is the bomb