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Great Duck n chicken

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Unknown
Unknown
edited November -1 in EggHead Forum
Thanks ToddM and all else that responded about my duck and chicken request. Todd the duck was prepared as you suggested minus the green tea leaves (couldn’t find them in our small town store) the wine was a Cabernet Sauvignon (that probably means something) I put the duck on a 250 indirect fire with drip pan at 1 PM and at 4:30 it was done, good stuff. Thanks again.
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  • Willie
    Willie Posts: 132
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    Jeff Brookins,
    Hi Jeff, I have a question hope you will answer it for me. Was the duck nice and crispy, we want to try one?
    Thanks,Willie.
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  • Pot Licker
    Pot Licker Posts: 21
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    Willie, No, the skin never did crisp up, I think because of the indirect heat and low temp. But with the fat it had on it we didn't try to eat the skin anyway. The wine we used gave it a purple tint, which made for an interesting appearance. I bought two and look forward to doing the next one, good luck with it.
    Jeff
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