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Cooking Duck

Chef in the Making
Chef in the Making Posts: 902
edited November -1 in EggHead Forum
I would like to cook a whole duck on the Egg . Any suggestions on how to do this is greatly appreciated.

Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    You could spatchcock at 250F indirect for 4-5 hours or here is another way I like.

    Duck, Whole, Richard


    INGREDIENTS:
    1 3-5 Lb. Duck, Whole
    MARINADE
    6-8 Whole Garlic Cloves
    1/2 Medium Onion, prefer sweet, but they all work
    1/2 Cup Rosemary, Fresh, if available
    1 1/2-2 Cups Italian Salad Dressing
    Black pepper, Fresh Ground, to taste
    2-3 Lemons, Juice only
    1/2 Cup Teriyaki Sauce, Optional but great if you like the flavor
    ½ Tsp Chinese 5-Spice, Optional, use sparingly because it can overpower the duck!!




    Directions:
    1 Place the ingredients in a blender and course puree, save some of the whole rosemary to sprinkle on the duck and fire. Pierce the duck with many tiny drain holes. This helps the marinade get in and the grease to get out. In a large container marinate 4-6 hours or overnight in the refrigerator
    2 I have a large BGE and I get it set up for an indirect with drip pan beneath with water, beer or apple juice, 2-3 cups. Get BGE to 325°-350°F. Place duck on a vertical rack and cook about 60-90 minutes. Have no clue about internal temperature Baste every 20 minutes or so with leftover marinade from drip pan. After 20 years of doing this in the oven and now BGE for last 4, I just kinda eyeball the bird like other poultry for doneness. CAREFUL not to dry out. Or you can slow cook 225F-250F for 4-5 hours indirect.
    3 If you have fresh rosemary the left over branches are great for smoke. For wood: I have used hickory, cherry, guava and a few others I have forgotten about. I do not like a lot of smoke because the duck can be over powered and it is an acquired flavor just to like duck for many people.
    SIDE DISHES
    1 Fresh asparagus, Uncle Ben's Original Wild rice w/chopped water chestnuts, pine nuts, and diced scallions. Ronrico has a pecan flavored rice in most grocery stores that is to die for with this dish. Also a couple of sweet onions quartered in heavy aluminum foil with pat butter, little powdered chicken boullion, pepper, tightly wrapped and placed on BGE for 30-45 minutes until soft to touch, IT'S HOT.
    2 Nice bottle of your favorite wine.


    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Author: Richard Howe

    Source: BGE Forum, Richard, 05/25/90

    01/29/06--Cooked a 6.3# bird today, marinated overnight added 4oz soy sauce and 1/2 tsp 5 spice chinese seasoning and placed vertical indirect @300 for 1 1/2 hours, breast temp @140, removed indirect and set direct @ 300 for 30 min temp 140'ish. shut down BGE and left bird in 1/2 hour. Total time in BGE 2 1/2-2 3/4 hours. Placed tapioca starch of skin and it was good, but due to low temps did not get crispy, my choice. This internal temp 140-145 does not dry out the duck.
  • Went duck huntin a few years back...

    Take the duck, put it in a big pan, Fill the pan with 1/2 a large bottle of whiskey (reserve other half) get it boiling when the duck looks done toss the duck, whiskey and pan. Drink the remaining whiskey straight and quick. When you are sober you will have thought it all tasted good.

    Man that duck was nasty, even made me stop duck hunting. I can only imagine what those damn things eat.

    I have been thinking of trying some comercial duck maybe that would taste better.

    GG
  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Make rub of 1 tablespoon salt, 1 teaspoon each ginger,cummin,garlic powder. 1/2 teaspoon allspice. Rub duck with olive oil then rub with the mixture above. Get some under skin also. Stick 1/2 apple inside cavity and cook indirect at 325 degrees till breast temp of 155 AT THE COLDEST PART OF THE BREAST! Duck will be done but not dryed out. Make sure it is the coldest spot you can find. This is for wild duck such as mallard or squellers. If tame I hear they are fatty. Wild is very lean and will dry out easly. NEW08005-1.jpgNEW08008.jpgNEW08019-1.jpg
  • Some day I need to come help you thin those suckers out!
    Luvs to shoot (or the occasional blackjack) clay
  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    No blackjack!! Taste like fish. Clays this was the 1st year in the last 6 that I would have even taken anyone. Would have been to ashame. Don't get me wrong it wasn't great but at least I did work some birds tward the end. We hunt dogs so stay in the timber most of the time. Don't like being soaked every retrieve in the boat!! Bet you would be killer on squellers earley in morning. I can burn a box up on them aggrivating things but next to teal they are the best to eat.IMO
  • Except for Teal our ducks near "Eagle Lake" were pretty sparce 4 & 5 years ago so I got off my Goose/duck lease and started shooting more clay birds. They are always flying and you don't get wet most of the time. I have two yellow labs out of "Candlewoods M.D. Houston" that are getting old anyway.
  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Know some about the line. One of the top producing yellow field lines in the AKC and CKC. Still haven't got me another working lab. Lost both. My old HR partner of 13 years to heart trouble and my 6 year old HRC boy to lympnotic cancer couple years ago all with in 3 months. Kind of knocked the wind out for a while. Got to get another one. Thats why I kept hunting during the lean years for the dogs and my 70 year old dad. He hunted 54 out of 60 day season this year and has for the last 10 years since he retired.
  • Sonny (MD Houston's Carbon Copy JH), my yellow will be 14 this year and still gets around pretty good but his eyes are getting pretty bad and the other yellow is a 6 year old **** out of him and another hunting dog that I gave to a hunting partner that soon after found out he had cancer. She was professionally trained but not hunted much. I trialed Sonny to two passes on his SH then work changed and I never finished him. We went to a couple of "hunt test" and I think I liked them better. When I do it again, I will go the CKC route. Must be great to hunt with your dad like that. Have a good day.
  • My thanks to all of you. The duck will go on the grill early next week.