Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Roast Duck with Passionfruit Glaze

Little ChefLittle Chef Posts: 4,725
edited 11:48PM in EggHead Forum
Haven't done a whole roast duck in a longggg time, and saw a nice 5 pounder at RD and couldn't resist. I apologize ahead of time to any and all Doctors, Cardiologists, or other health conscious people out there... :blush: :whistle:

Trimmed it up, removed the wing tips, pierced the skin all over the fatty places, Salt and Pepper inside and out....put the zest of a nice orange and chopped a small onion, thyme and a few sprigs of rosemary from the garden for the cavity....Put on the roasting rack, and made SURE there was a drip pan to catch all the awesome DUCK FAT!!! :woohoo: :laugh: :silly: :laugh:

Dome 400*....Indirect.....
DSC01517.jpg

About 45 minutes in,put some halved fingerling potatoes in the "drippings" (aka Duck Fat!!)
Here they are about 20 minutes later when I pulled the duck off to rest....
DSC01519.jpg

Duck resting....
DSC01523.jpg
Made one mistake at this point, I should NOT have given it the final coat of Passionfruit Glaze AFTER it came off the Egg. The skin was SOO crispy....but that last coat ruined the skin. :angry:

And the plated pic....Duck Leg, thigh, and a couple slices of the breast, with the totally delicious fingerlings, (and yes...the healthy part... :ermm: ) Wilted swisschard with garlic. (the greens will help clean out the arteries, right?? :whistle: )
DSC01526.jpg


Bottom line..I'll stick to duck breasts on their own, because I really prefer them med rare. But all in all, a very delicious dinner. :)
·
«1

Comments

  • Little StevenLittle Steven Posts: 27,320
    Michelle,

    Gorgeous!

    Steve

    Steve 

    Caledon, ON

     

    ·
  • Nice looking cook there LC, I bet those taters where awesome also. Good Eats!
    ·
  • BenCourBenCour Posts: 62
    LittleChef,

    That duck look awesome. Congrats on the cook. Great pictures too.

    Ben
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Steve!!! :) Can't wait to see all of you!! :woohoo: :laugh: Safe travels my friend! :) ;)
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks PooT! I can almost confess the 'taters as my favorite part... :laugh: :silly: :whistle:
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Ben....'Twas pretty tasty!! ;) Loved your Osso Buco post earlier, too! Congrats to you! ;)
    ·
  • SSN686SSN686 Posts: 2,970
    Morning Michelle:

    That is beautiful! I do believe it is time to cook some duck soon! And the tators look mighty fine also! Great job!

    Have a GREAT day!

       Jay

    Brandon, FL


     

    ·
  • Michelle, the duck looks perfect. Wish I was there to taste it. I agree with you, duck fat RULES.

    Faith
    ·
  • BeliBeli Posts: 10,751
    Michelle.........this is one of my very favourite dishes....FELICIDADES!!!! Looks explendid!!!! Saved to my favourites
    ·
  • FlaPoolmanFlaPoolman Posts: 11,670
    Wow,,, you'll make a quacker fan outa me yet :woohoo:
    Looks great LC
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Jay! Was pretty tasty, but the 'taters were my fave.... :blush:
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Jay! Was pretty tasty, but the 'taters were my fave.... :blush:
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Faith! I must admit, one of my regrets of this cook was that all that awesome fat needs to be discarded now.... :laugh: :silly: . I have a quart of fat frozen though, so I guess I shouldn't cry about a cup....lol. It was put to good use. ;)
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Beli!! Can't wait to finally meet you! :laugh: ;)
    ·
  • HossHoss Posts: 14,587
    WoW!Me thinks you may have flung a cravin on me!AWSOME cook L.C. AS ALWAYS! I SO enjoy your cooks and pics.Keep it up! :)
    ·
  • FidelFidel Posts: 10,168
    You're making this for the fest, right?
    ·
  • AnnaGAnnaG Posts: 1,104
    Good Lawd that looks good!!! Duck fat rules!!! :)
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Pat!! :) Don't know what you're missin'.... :laugh: :silly: :) I keep laughing with Tim, because when we met, he hated lamb, veal, duck, any foul other than chicken....and was a white meat chicken fan. Well....now lamb is on the top of his list, especially lamb burgers, rack of, and shanks... he loves duck, quail, pheasant....and now we fight for thighs and legs on the chicken!!! :woohoo: :laugh: :silly: :laugh: He has been an excellent learner!! ;) Careful... same thing might happen to YOU!! :whistle:
    ·
  • FlaPoolmanFlaPoolman Posts: 11,670
    I'm a good student ;) :woohoo: :laugh:
    ·
  • Little ChefLittle Chef Posts: 4,725
    LOL Hoss! Thanks my friend!! I am still trying to figure out if "flung" is something good.... :huh: :silly: j/k of course. ;) Thanks again. :)
    ·
  • Little ChefLittle Chef Posts: 4,725
    I was thinking about it for Thursday, but I'm not allowed to show up early.... :angry: :laugh: :P
    ·
  • Little ChefLittle Chef Posts: 4,725
    Thanks Anna...and yes, duck fat is A#1 in MY book!! :whistle: Looking forward to seeing you again in Atlanta!!! :laugh:
    ·
  • FidelFidel Posts: 10,168
    You are now.
    ·
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Duck season is coming fast and that looks great Lil Chief!! Remember when I tryed potatoes with duck last year and they were not done? Yours look perfect!! Sorry if the glaze messed up the skin but it looks great AS ALWAYS on this end! ;)
    ·
  • Little ChefLittle Chef Posts: 4,725
    ROFL!!!! Got an RD nearby??? :laugh: :silly: :laugh:
    ·
  • Big'unBig'un Posts: 5,909
    Wow that sounds great! I sure would love to try some of that. Ity seems that everytime we have tried duck at restaurant, it wasn't good. Some parts were good, but never the whole thing. I may need to try some this winter.
    ·
  • rsmdalersmdale Posts: 2,472
    Thanks for the great recipe,duck season opens in 2 weeks and need ideas.Wild duck doesn't have the fat content,but I can work around that.


    GOOD EATS AND GOOD FRIENDS


    DALE
    ·
  • That is a delicious looking meal LC

    Ross
    ·
  • NoVA BillNoVA Bill Posts: 3,005
    LC,

    OMGoodnes what a great lookin' cook. Awesome!

    I see you used the V rack. You don't see many folks using it.

    BTW: I used to eat at a steak house in Livingston, NJ that fried their taters in duck fat. Novel but really good!!
    ·
  • cookn bikercookn biker Posts: 13,400
    Mmm, duck!! Great cook LC! Like dem greens. :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    ·
Sign In or Register to comment.