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Advice PLEASE!
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Best Duck ever......HERS!!!!!!!!!!!!!!!!!!!
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Cook with it.I have seen posts where people toss potatoes in rendered duck fat and roast them.They say that the df makes the best roasted potatoes ever.
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I have heard that she makes Killer duck.
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Loved it!!!!!!!!!!!!!
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It's lobstah season here in Florida and they may be on the boat, so in her behalf:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=735377&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=739533&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1081731&catid=1 -
Mi amigo you are topps!!!!!!!!!!!! Saved each one of them.
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Yes, fried potatoes in duck fat is fantastic.
For ducks I pull it with 1/2 hour cooking time left, and paint the bird with a 50/50 mixture of honey and orange marmalade (easier to work with if you warm it up first), then return it to the grill with the temp bumped up.
I haven't done a duck on my BGE yet, but she's sitting in the freezer, patiently waiting..._____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I can't help you Hoss. I have no experience with premium quality duck. Ours is mostly hand picked and riddled with steel shot :cheer:
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:laugh: That is the kind I'm used to also.
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So here's what you do, take it outside and shoot at it from 30 yards. Miss it and then expect it to come around again, then you get it after putting on one heck of a calling demonstration!
Cut the breast out, soak it in salt water (or milk) for at least 6 hrs. Season it, wrap it in bacon and cook it to Med rare.
Enjoy -
:laugh: Sounds like a plan!
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Nah, that's funny!! :laugh: :laugh: :laugh:
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Thanks Richard for finding those posts! I like the thought of us out lobstering, but no such luck! :laugh:
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Dusted and scored.
Done.
The Lagniappe.
Gonna toss it in a 500 degree oven for 10 mins or so to help crisp up the skin a little more before serving.Any suggestions as to what sides to serve??? :huh: -
pci wrote:I mainly want to cook it for the duck fat everyone raves about.
What do you do with duck fat?
Make FRIES!!! OMG!! -
Beautiful looking bird there, Hoss What was the pull temp?Large, small and mini now Egging in Rowlett Tx
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185 in the thigh.
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Curious to hear wat you say about the taste......
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It was milder than I expected.I'm used to wild duck.It has a strong liver related taste.This was very mild and made delicious duck que.
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Hoss, what brand duck was he? How large? Was he frozen when you bought him?
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Wild duck is all I've ever had, That is why I was asking. Which do you prefer?
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I like the milder taste of this one better.
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