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Duck?

Anyone have any suggestions on how to do a duck in the egg? Should I do it like a chicken or turkey, or is it different since the fat content is so high?

Comments

  • MarvinMarvin Posts: 515
    Bill Halte,
    I'll offer these suggestions having just done two at a time on the large egg: Start a fire and just as the lump catches, throw on a large handful of a mild wood (apple, cherry, pecan), mix well with the lump, and immediately put on the duck. Let it smoke by not letting the temp get above 200 for the first thirty minutes. Then let the temp rise slowly to 230-250. Let the duck cook for 4-5 hours (breast temp 165). Make sure that you have pierced the skin of the duck all over to let the fat drip out as it cooks SLOWLY over a drip pan. Ours came out perfectly, with wonderfully crispy skin. Enjoy, and happy Thanksgiving.

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