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New Year's Duck - Lemon Pepper

HolySmokesHolySmokes Posts: 446
edited 4:11PM in EggHead Forum
mmmm.[p]Spatchcocked duck with a little black cherry smoke, and a test for
Nature Boy's Lemon Pepper / Shakin the tree rub. (with a little
added garlic, ginger, and deArbol pepper).[p]Turned out great. Way to start the New Year![p]HolySmokes


  • fishlessmanfishlessman Posts: 22,555
    raised grid direct, what temps? for a spatchcock. ive been looking lately for a duck in the market, but they seem to be scarce lately

  • stikestike Posts: 15,597
    we had pheasant, which i roasted on a rack with minimal prep. orange and apple in the cavity, herbed butter under the skin, some bad wine in the pan underneath.[p]i pulled it off at 155 in the breast since all other appearances were that she was 'done' and flirting with drying out (or looking liked she was dried out, anyway).[p]what temp did you take the duck off at?[p](oh, and fishless-dude, demoulas/market-basket often has duck, but as a last resort, you can spend more at a wholefoods/wild oats/trader joe's ).[p]

    ed egli avea del cul fatto trombetta -Dante
  • fishlessman,
    inverted platesetter, indirect over a drip pan.[p]about 350 for the 1st 1/2 hour, then 300 for
    another hour&1/2. Duck is so fatty I take the
    thigh / breast temps about 20 degrees higher
    than chicken to let more fat render out. No
    worry about it being dry.[p]I had some trouble finding them too, then a local
    grocer advertised a sale on them for xmas so I got
    two...[p]cheers, HS

  • stike,[p]Pheasant sounds great; never had one to cook.[p]I take the breast / thigh temps higher than chicken;
    it's so fatty there's no chance it'll dry out, only
    thing that happens is the wing tips char a little :)[p]the breast was about 180 when it came off, still
    dripping readily into the pan.[p]all best, HS

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