Whole Duck

catchanchan

Hi Everyone,

This is one of my first experiments on the egg. We have done regular burgers and chicken but I think this is something a little more exciting for me to post. Hope everyone likes it.

I talk a little bit more about the recipe I used and the results here.
http://catchanchan.blogspot.com/2010/07/duck.html

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http://catchanchan.blogspot.com

Boatman

Looks very nicely prepared....congratulations and welcome to the club

Grillin & Chillin

Looks GREAT! Thanks for posting

Photo Egg

Really looks good.
Instead of pouring the boiling water over the bird how about a quick dip in boiling water using a method similar to deep frying a turkey followed by the cooling and drying in the frig? My parents cooked duck all the time when I was a kid but I have never cooked myself.
Darian

catchanchan

Yes. I will definitely try the parboil method next time. My brother suggested I use a blow dryer too to get the duck dry enough to make the skin crispy. Thanks for the tip!

thechief96

That is one nice looking bird...great pictures too..welcome to the forum

Big George's BBQ

Very Nice

Photo Egg

Was not a tip. I was looking for a advice.
Blow dryer sounds good as well.
Now I just need a duck. I think the zoo is just down the road. :laugh:
Darian

eenie meenie

Nice duck cook! I know what you mean about the crispy skin......it can be elusive at times. I appreciate your photos.

Photo Egg

punch small holes before parboil, after parboil or after bird has cooled and dryed just before cooking?
Darian

catchanchan

This is what the recipe says:

Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan.

Read More http://www.epicurious.com/recipes/food/views/Crisp-Roast-Duck-235744#ixzz0uu0iKmlY

Photo Egg

I read this in your above link. Just wondering if poking the holes just before cooking would have any advantages? Fresh wound would render fat better? Duck meat would not be exposed to drying prior to cooking?
Just kind of thinking out loud.
darian

ranger ray

looks great!.....my pal has a few ducks that are corn fed...i'm going to give it a try....when i was in china.... duck was my favorite dish....thanks for the inspiration and welcome to the forum... tt

smoky b

great looking bird and great pics!

catchanchan

I read in other websites that when you poke the skin, make sure you do not poke the meat. Hope that helps.

Florida Grillin Girl

Lovely. It's nice to see someone cook something we havent seen alot of around here. You have inspired some people today!

Welcome to the forum.

Faith

Photo Egg

It all helps, thank you,
darian

Richard Fl

Nice looking meal. One of my favorite ways to do duck is oriental style. This link works equally well with whole ducks.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=596159&catid=1

kennyb

Looks great WELL DONE YUMMY!!
CAN WE HAVE YOUR RECEIPE PLEASE.
REGARDS KEN AND LEONIE FROM PERTH wESTERN aUSTRALIA