Advice PLEASE!

Beli · July 2011

Best Duck ever......HERS!!!!!!!!!!!!!!!!!!!

Hoss · July 2011

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.

Hoss · July 2011

I have heard that she makes Killer duck.

Beli · July 2011

Loved it!!!!!!!!!!!!!

Richard Fl · July 2011

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

Beli · July 2011

Mi amigo you are topps!!!!!!!!!!!! Saved each one of them.

Botch · July 2011

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...

Crimsongator · July 2011

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:

Hoss · July 2011

:laugh: That is the kind I'm used to also.

Crimsongator · July 2011

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

Hoss · July 2011

:laugh: Sounds like a plan! B)

transversal · July 2011

Nah, that's funny!! :laugh: :laugh: :laugh:

Little Chef · July 2011

Thanks Richard for finding those posts! I like the thought of us out lobstering, but no such luck! :laugh:

Hoss · July 2011

Dusted and scored.

Done.

The Lagniappe. B)

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:

Austin Smoker · July 2011

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!!

Austin Egghead · July 2011

Beautiful looking bird there, Hoss What was the pull temp?

Hoss · July 2011

185 in the thigh.

transversal · July 2011

Curious to hear wat you say about the taste......

Hoss · July 2011

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.

transversal · July 2011

Hoss, what brand duck was he? How large? Was he frozen when you bought him?

transversal · August 2011

Wild duck is all I've ever had, That is why I was asking. Which do you prefer?

Hoss · August 2011

I like the milder taste of this one better.

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