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Anyone done many ducks? Need some good ideas

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Cookbook_Chip
Cookbook_Chip Posts: 1,299
in EggHead Forum
Got a frozen duck at Kroger. Anyone got a good recipe and egging method? Thanks!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • JRWesco
    JRWesco Posts: 57
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    I stuff the breasts with cream cheese and jalapeño , wrap with bacon and grill raised direct. As far as whole duck , not sure never done one!
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  • Nanook
    Nanook Posts: 846
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    I haven't tried one on the Egg yet, but when I do a wild mallard whole, I roast in a hot oven ( 525* ) on a rack in an uncovered roaster for about 30 min. First 15 min breast side down. I prefer my duck med-rare....
    GWN
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    Thanks guys. Thinking along the lines of smoking it a while, but want crispy skin.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • Botch
    Botch Posts: 15,491
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    Make sure to stab the skin all over many times (Manson that sumb*tch) to let the fat drain out.  And also  save that fat for frying potatoes!  
    _____________

    Tin soldiers and Johnson's coming...


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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    Botch said:
    Make sure to stab the skin all over many times (Manson that sumb*tch) to let the fat drain out.  And also  save that fat for frying potatoes!  
    That. Cracks. Me. Up.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • gdenby
    gdenby Posts: 6,239
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    I've done a bunch of ducks. Main thing, like Botch says, is getting the fat out. Cut off any excess fat, like the tail, and render that. The wings are small, so cut off the end section, cause it will burn. Work your fingers under the skin, and then let sit in the fridge for at least a day. That lets air get under the skin/fat layer while cooking, to help it crisp up. Last one I did, I spatch'd, and finished skin side down for 10 - 15 min for better crisping. Unlike chicken, it doesn't dry if cooked to higher temps. Myself, there's no such thing as bad duck, just some that are better than others.
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    @gdenby‌ what temp do you cook to when spatching?
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • RRP
    RRP Posts: 25,898
    edited June 2014
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    Ducks? Somebody want ducks? Watch this!
    Re-gasketing America one yard at a time.
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    @rrp holy cow, um, duck! Guess they forgot they can fly
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • RRP
    RRP Posts: 25,898
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    Cookbook_Chip said:
    @rrp holy cow, um, duck! Guess they forgot they can fly

    But that would cause a real sh*t storm wouldn't it? LOL I never thought about duck herding before!
    Re-gasketing America one yard at a time.
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  • gdenby
    gdenby Posts: 6,239
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    Cookbook_Chip said:
    @gdenby‌ what temp do you cook to when spatching?
    With duck, I don't really cook to temp. With chicken, I don't want the breast to be dry, so I stop at 165. Duck can go higher, tho' many people like duck breast rare. So I pay attention to the leg quarters. Being smaller than chicken legs, they can over cook. Once the legs start crisping, and the joints become soft, I stop.

    Its not a perfect method. The fat under the breast skin may not have rendered.

    The fat is so valuable that I'm happy to cut away the skin and fat if its not done enough, and render it for frying other things.


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  • caliking
    caliking Posts: 18,731
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    Be careful about underestimating how much fat renders out of duck. Use a drip pan that's deep enough. And save that fat for frying up all kinds of deliciousness!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    Got the duck fat thing! Had some duck fat fries once that were amazing.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    RRP said:
    Cookbook_Chip said:
    @rrp holy cow, um, duck! Guess they forgot they can fly

    But that would cause a real sh*t storm wouldn't it? LOL I never thought about duck herding before!

    That would qualify as a cluster duck, wouldn't it?

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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