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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

duck with wild rice

fishlessmanfishlessman Posts: 15,654
edited November -1 in EggHead Forum
100_1114.jpg
<p />stuffed 2 ducks with oranges and onions and slow cooked them for about 4.5 hours at about 220 dome direct on a raised grill. nothing better than crunchy duck skin. had some cranberrys left over and made a cranberry blueberry ginger sauce to pour over the pieces after the skin was picked off. made the turkey broth yesterday so tonight looks like soup.

Comments

  • gdenbygdenby Posts: 4,156
    fishlessman,[p]As always, looks good. Did you have any grease dripping problems from doing the duck direct? The domestic ducks I've cooked render out so much that they fill the drip pan.[p]gdenby

  • fishlessmanfishlessman Posts: 15,654
    100_1113.jpg
    <p />gdenby,
    i dont notice much of a problem with grease dropping directly on the coals with a low temp cook and i use a raised grill and put a minimal amount of lump in the egg when doing things like chicken thighs, duck, ribs etc. that greasy smoke seems to be more of a problem at roasting temps and with all the grease those ducks dropped, a good high temp burn is probably needed before the next cook. you do get a different product cooking direct near the dome than inderect. if you want to see grease, try goose, ill never cook one in the egg. this was the daisy coating up with grease during the duck cook, its amazing how the grease sticks to the smoke or steam and finds its way to the top of the egg

  • fishlessman,
    How did you get crisp skin at only 220 degrees? When I've tried that with chicken, I get rubber skin.[p]Paul

  • fishlessmanfishlessman Posts: 15,654
    Essex County,
    there is so much fat under the skin on a duck that it crisps up on its own with time. was a little concerned with the oranges steaming it and planned to increase temps at the end, but it wasnt needed. one thing with duck and a low and slow is that it isnt as necessary to pull it at a certain breast or thigh temp, you can really over cook it until the skin crisps and it wont dry as fast as chicken or turkey, its more like cooking thighs in that you can bring the internals up to 200 and it will still be moist. the skin on this duck almost tasted deepfried

  • fishlessman,
    nice! did you shoot those ducks?[p]but if i may ask... where is the beautiful plate setting i've come accustomed to on your photos? i kinda miss that and all the special beers[p]oh yeah, and that beam on your deck already looks like it has deflected a bit. that looks like a great place and it's a shame you have to be covert in trying to fix it up.

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