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Advice PLEASE!

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Comments

  • BeliBeli Posts: 10,751
    Best Duck ever......HERS!!!!!!!!!!!!!!!!!!!
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  • HossHoss Posts: 14,587
    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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  • HossHoss Posts: 14,587
    I have heard that she makes Killer duck.
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  • BeliBeli Posts: 10,751
    Loved it!!!!!!!!!!!!!

    DSCN5572.jpg

    RSCN5571.jpg
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  • BeliBeli Posts: 10,751
    Mi amigo you are topps!!!!!!!!!!!! Saved each one of them.
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  • BotchBotch Posts: 3,210
    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...
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • CrimsongatorCrimsongator Posts: 5,755
    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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  • HossHoss Posts: 14,587
    :laugh: That is the kind I'm used to also. :)
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  • CrimsongatorCrimsongator Posts: 5,755
    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
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  • HossHoss Posts: 14,587
    :laugh: Sounds like a plan! B) ;)
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  • transversaltransversal Posts: 719
    Nah, that's funny!! :laugh: :laugh: :laugh:
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  • Little ChefLittle Chef Posts: 4,725
    Thanks Richard for finding those posts! I like the thought of us out lobstering, but no such luck! :laugh:
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  • HossHoss Posts: 14,587
    100_4303.jpg

    Dusted and scored.
    100_4304.jpg

    Done.
    100_4305.jpg

    The Lagniappe. B)
    100_4306.jpg

    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:
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  • Austin SmokerAustin Smoker Posts: 1,467
    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!!
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  • Austin  EggheadAustin Egghead Posts: 3,342
    Beautiful looking bird there, Hoss What was the pull temp?
    Eggin in SW "Keep it Weird" TX
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  • HossHoss Posts: 14,587
    185 in the thigh.
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  • transversaltransversal Posts: 719
    Curious to hear wat you say about the taste......
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  • HossHoss Posts: 14,587
    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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  • transversaltransversal Posts: 719
    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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  • HossHoss Posts: 14,587
    I like the milder taste of this one better.
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