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Cooking Duck

Has anyone cooked duck on the egg? If you have, how do you do it?


  • WolfpackWolfpack Posts: 1,486
    Farm or hunted? I love to hunt ducks but not the same as farm raised as far as taste...
    Greensboro, NC
  • Farm
  • billyraybillyray Posts: 1,124
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • doubledouble Posts: 1,214
    I am having a 2nd attempt on duck tomorrow. I plan to give it some smoke for about an hour them jack it up to 400 ish.
    Lynnwood WA
  • gte1gte1 Posts: 376
    Wild duck,very hot and fast. No clue on the walking variety. .
  • gdenbygdenby Posts: 4,624
    I've done farmed duck several times. Not too different from chicken. Biggest problem is rendering out the fat.What I've done so far is to score  the skin in a few places, and have a good sized drip pan underneath. I start w. a lower temp, about 300, to give the fat some time to melt out. Expect a pool of sizzling drippings in the pan. Finish above 400 to crisp skin. I've noticed that the legs tend to get a little overdone, and suppose that tying them clost to the body or wrapping in foil would remedy that. Go easy on the smoke
  • It's Wabbit season.
  • solasola Posts: 118
    I like to cook the whole breast with the bone in. Season & cook like a steak, breast bone down. Must be cooked rare.

    Smoked some last week & made a smoked duck, andouille & oyster gumbo. Fantastic flavor.
  • Do you cook it to 160 degrees?
  • Do you cook it to 160 degrees?

    No- medium rare. 140 max for me

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