Advice PLEASE!

Hoss · July 2011

I am gonna attempt to cook this funky thang today.All advice,tips,tricks would be GREATLY appreciated. :blink:

hornhonk · July 2011

I thought you were going to ask how to change a diaper! :woohoo:

Rascal · July 2011

Any instructions on the packaging? I do recall that you should poke holes all over the skin to allow the fat an escape route. Happy cookin'!!~~

Austin Egghead · July 2011

Here are a few links:
http://www.food.com/recipe/hoisin-barbecued-duck-116164
http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/whole-duck-with-green-peppercorn-glaze-recipe/index.html
http://www.mapleleaffarms.com/28?recipe=86&reccat=1
good luck eggin' Daffy

Hoss · July 2011

:laugh: I would need advice on that too.I made it 48 years and ain't changed one yet.

Hoss · July 2011

Thanks.yeah there are instructions,just thought someone may know a secret to making this thang super fantastic. :S

Hoss · July 2011

THANK YOU!

Capt Frank · July 2011

Seems to me that LC prepares a lot of Duck, give her a "Ping." I am sure some others too, but none comes to mind. ClayQ maybe.

cookn biker · July 2011

Keep that fat!

FearlessGrill · July 2011

Hi Hoss,

I've done a number of ducks on the Egg and they come out pretty good. I do them slow (225-250) at first to render off the fat, poking the skin full of holes as Rascal suggested to give the fat an escape path. I turn up the heat toward the end of the cook to brown the outside and set up any glaze or sauce I decide to use.

Here's a link to a writeup from our blog from a while back that walks through the steps I used to do a couple of port-glazed ducks.... http://www.fearlesskitchen.com/2008/09/recipe-smoked-d.html

Duck%20on%20the%20Egg%203_1.jpg

Here is a link to another one my wife did. She cooked this one hotter (275-300) for less time. - Duck with Pomegranate-Walnut Sauce - http://www.fearlesskitchen.com/2008/04/recipe-grilled.html

Duck%20on%20the%20Egg%203.jpg

Good luck,

-John

Austin Egghead · July 2011

Was on their web site and for this. If you cook turn out good enter it in their discover contest

No mention of cooking duck on an egg on their website.
http://www.mapleleaffarms.com/5

Bear 007 · July 2011

Gotcha Beat Hoss 49 years. Its been awhile, but in the restaurant mom used to render them out for at least a couple hours at a low temp. Right before serving we would put them under the broiler to crisp up the skin then put the orange sauce on. I wish I had payed more attention, she made an awesome orange sauce.

Florida Grillin Girl · July 2011

Hoss, I have a duck in my freezer and have been researching ways to cook it. Here is a link I saved:

http://bbq.about.com/od/poultry/a/aa082199.htm

From my readings on it, I think I would deconstruct it, or at least cook it in pieces, it doesn't seem like it cooks evenly if you do it whole.

Whatever you decide to do, I am sure it will be great.

[Deleted User] · July 2011

I did duck the same as fearless grill - it was fantastic!
skin was the crispiest, most delicious, awesome!

it was simple and great!

took longer than I planned though.

Gator Bait · July 2011

Thanks Faith, that's an interesting link.

Blair

Richard Fl · July 2011

If you are in an oriental flavor mood, cut into pieces and try this. PS Oriental flavored LONEY is great also.

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

Hoss · July 2011

Molly,that is the MAIN reason for cooking this thing. :laugh:

Hoss · July 2011

Thanks.

Hoss · July 2011

Looks GREAT! Thanks.

Hoss · July 2011

Thanks.

transversal · July 2011

I am truly humbled when I see you asking for advice. I wanna know how that thang comes out....see'em in the store all the time and want to try'em, but have no idea how to proceed. Keep me posted, podner.

Hoss · July 2011

I was thinkin of cutting it up.Thanks.

Hoss · July 2011

Thanks Richard.

Hoss · July 2011

Thanks.I have grilled Wild duck breasts many times.This is my first attempt at a storebought one. :blink: I mainly want to cook it for the duck fat everyone raves about.

Gator Bait · July 2011

You are a Master with the egg Hoss, a little duck should be simple for you. I'm looking forward to see what you do. I have only had it roasted. One place down here used to serve it with a berry sauce made of strawberries, raspberries and blueberries that was awesome.

Blair

AZRP · July 2011

The last one I did, I cut into pieces and cooked it indirect at 350-400 until it was 190 internal. I don't like med rare duck and love crispy skin. -RP

Hoss · July 2011

Thank you Sir.I hope I don't mess it up too bad! :blush:

Hoss · July 2011

Thanks Randy.That looks GREAT!

Morro Bay Rich · July 2011

When I see a package that states "Seasoned with approximately 12% of a solution of water, salt, and sodium phosphate" in addition to "with orange sauce packet" I question how much of the total price I am paying is for water. I got stung with a turkey breast containing a "flavor packet" and found it to be 18% of the total weight of the water injected breast. So I was paying premium price for about 25% water. Marketing at its best.

Hoss · July 2011

I know what ya mean.

It's all I could find around here. :pinch:

pci · July 2011

I mainly want to cook it for the duck fat everyone raves about.
What do you do with duck fat?

Howdy, Stranger!

Forums

Advice PLEASE!

Comments