Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

how to cook whole duck in Big Green Egg

Want to slow cook whole duck and sauce later.

Comments

  • JJJJ Posts: 951
    richard,
    I do duck all the time but not low and slo. Want info?

  • DaveDave Posts: 163
    JJ,[p]Yes please, info! My wife wants me to cook a duck for Christmas!!!![p]Thanks,[p]Dave

  • richard,
    I do duck often, but I prefer it cooked in the 325-350 range. The crisp fatty pieces of skin are my favorite part of any bird, especialy duck, and low & slow turns the skin to flavorless, chewy, wet leather. Poulry absorbs the smoke flavor of a wood fire very well and the meat itself is lean so slow smoking doesn't have that much added benefit.
    I like the beer butt method: on a sitter over a can of beer. Use a turkey sitter though, the duck will fit just fine and a chicken sitter doesn't fit over the can. Give the bird a generous rub of whatever you like and set it either in a sturdy drip pan or a foil drip pan over firebricks or a pizza stone. Cook at 325-350 and take it up to 165 internal, let the bird rest for 8-10 minutes before carving, the internal temp will come up to 170-175 without over-cooking this way.
    Good Luck and Good Q

  • WessBWessB Posts: 6,937
    Citizen Q,
    Thanks for posting your advice for others to learn from as well..[p]Wess

  • MrTGTMrTGT Posts: 7
    Oh My god I just bought my 1st duck ever, My daughter just read that is leaner than Chicken and wanted me to try it out on the EGG. I was under the impression it was very fatty. Thanks for the temperature guide..Steve Raichlen says in the Barbecue Bible "there is no better way to cook duck than on a grill".....cant wait
    Thanks again

  • Nature BoyNature Boy Posts: 8,406
    MrTGT,
    Actually, a duck has quite a bit of fat. The skin has quite a thick layer of fat underneath. Sometimes I will poke holes in the outside layer of the skin with a fork to help render some of the fat out. A duck cooked whole bastes itself really nicely. The fat is actually what makes a duck REAL good :)[p]Enjoy. And remember...Duck is a delicacy!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.