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Duck Que....

HossHoss Posts: 14,587
edited 3:49AM in EggHead Forum
sammich! ;)

Da duck.

Colby Jack on an ernyin bun.

Pulled duck.

Blues Hog Original,Duke's mayo and Seminole prepared horseradish.

Plated with Ruffles and Wickles.

Hit the SPOT it did! ;)


  • Dyal_SCDyal_SC Posts: 3,258
    Wow, I've never seen anything like that, but it looks dang good... I'd love to take a quack at that... :pinch: Sorry, that was maybe TOO corny... :laugh:
  • HossHoss Posts: 14,587
    :laugh: I thought it was funny! Thanks. :)
  • Misippi EggerMisippi Egger Posts: 5,095
    I was hoping for a 'finish' pic !

    AWESOME !!!!!

    How did it compare in taste to a wild duck?
  • BeliBeli Posts: 10,751
    Wowwwwww real gourmet diner buddy. Congratulations
  • HossHoss Posts: 14,587
    Beli,I REALLY only cooked the duck to get the fat but it turned out pretty tastee. :blink:
  • Misippi EggerMisippi Egger Posts: 5,095
    I doubt that recipe would work as well for a wild one!

    I have yet to find a recipe I can RAVE about for whole wild duck. Usually just cook the breasts - got GOOD recipes for those!
  • I have never eaten duck, but dang that sure looks tasty.

    Welcome to the Swamp.....GO GATORS!!!!
  • Gator Bait Gator Bait Posts: 5,244
    The Master at play! That looks fantastic Hoss! :)


  • I think I have only had duck from the wild and I can't imagine a better piece of meat. But to get duck fat, wow that is cool! Duck fat is like gold. I don't hunt anymore but I am going to have to find a duck in a store somewhere...

    Thanks for the post. That looks great and you've got me thinking about how I could use duck fat.

    Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

    "Just living from one cook to the next"

  • BobSBobS Posts: 2,485
    Duck never lasts long enough around here for sandwiches, but I may have to make a point of saving some.
  • Austin SmokerAustin Smoker Posts: 1,467
    That sure looks did the greasiness of that Muscovy compare to wild, other than the lack of non-toxic shot? :whistle:
  • Egg JujuEgg Juju Posts: 658
    Let's see... Duck... Onion roll... cheese... horseradish... mayo... bbq sauce... Oh Yeah! I'd eat that!! :lol:

    Looks mighty tasty!!
    Large and Small BGE *
  • MaineggMainegg Posts: 7,787
    looks like you did just fine with Daffy Hoss!
  • Capt FrankCapt Frank Posts: 2,578
    Wow! that turned out super! :cheer:
  • deepsouthdeepsouth Posts: 1,788
    d d d d dude... awesome.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    That sure isn't what I expected the cook to look like. The cook and the sandwiches look great.

  • GriffinGriffin Posts: 7,308
    Looks great, Hoss. Something I'll have to do one day. Never would have thought to put it on a bun with some cheese, tho.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • That is some Hossified duck!!! Which technique did you decide to go with - whole or in pieces? And what are you going to do with the fat?
  • Hoss, you're givin me an urge to hit a "fowl ball."
  • HossHoss Posts: 14,587
    :laugh: Thanks.
  • HossHoss Posts: 14,587
    Thanks Julie.It turned out better than I expected. :)
  • crghc98crghc98 Posts: 1,006
    Can't see the pics from work but interesting it was good.

    Did you save the fat for duck fat roasted potatoes...

    Also make some stock from the carcass to use next time you make gravy.
  • HossHoss Posts: 14,587
    Thanks It twas tastee. ;)
  • HossHoss Posts: 14,587
    Better than I expected.,Thanks.
  • HossHoss Posts: 14,587
    Thanks GG.
  • HossHoss Posts: 14,587
    Cheese helps everything. :) Thanks.
  • HossHoss Posts: 14,587
    I went ahead and smoked it whole.Apple and pecan.I'm gonna try the fat on some roasted taters.Thanks.

  • HossHoss Posts: 14,587
    :laugh: Thanks.
  • HossHoss Posts: 14,587
    I did save the fat.
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