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Duck Two Ways

BobSBobS Posts: 2,485
edited 11:43PM in EggHead Forum
Actually it is duck 2 1/2 ways if you count cooking potatos in the duck fat. YUM :laugh:

This was a fun cook and it turned out fantastic. I bought a whole duck and cut the leg/thigh pieces and breast halves off and set them aside.


I started by roasting the rest of the parts as a start to make some duck stock.


While the duck was roasting, I cut up some veggies to add flavor to the stock. I added a yellow onion, with the skin on, because that adds color to the stock.


The second step on the stock was to saute some onion, shallot, carrot and celery.


Then I added a cup of port wine, a habanaro pepper and a bay leaf and let the port reduce down until it was almost dry.


Then I added a cup of the fresh duck stock and a handful of dried cranberries and let it simmer for another 45 minutes.

From there, I strained the sauce, reduced it a little more and added a stick of butter.

Meanwhile, the leg thigh combos had been cooking, with the Guru in control, for about 3 hours at 240, with some pecan for flavor.

When they were almost fall off the bone tender, I put the breasts on for 30 minutes to get warm through and some smoke flavor. Then I brought the breasts in and seared them in a hot skillet.

I boiled some red potatoes, let them cool, gently crushed them down like a hockey puck and fried them in the duck fat that I got when I roasted the duck. I topped them with sour cream, sliced the duck breast, added the sauce and dinner was served.


I have a bunch of duck stock that I am going to freeze, so I can just buy the leg/thigh combos and breast pieces, next time.


  • ResQueResQue Posts: 1,045
    Now that looks mighty fine!
  • Bob,

    You are killing me with all this duck here! Really nice again.



    Caledon, ON


  • That's some fine looking Duck there Bob

  • AFLAC! :laugh:

    Seriously, nice looking cook and great photos!
  • rsmdalersmdale Posts: 2,472
    That is some great looking Duck!! Great pics


  • BobSBobS Posts: 2,485
    Thanks for the comments folks. That AFLAC duck would probably be good on the Egg!
  • Your plated dish looks so good. Nice job on the duck.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • RipnemRipnem Posts: 5,511

    Hands down the finest looking duck I've ever seen. ;) Excluding the ones within range when I have my guage. :P
  • Nice duck cook :) ......and of course, cooking the potatoes in duck fat counts! :laugh: :laugh: :laugh:
  • My freezer is still full from this past season...gonna have to try that, looks amazing!!
  • cookn bikercookn biker Posts: 13,407
    Bob, Man that looks incredible!
    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
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