Duck question.

Simcan · February 2017

One of my favourite ways to cook whole duck is to just jam a bunch of citrus in the cavity, season with salt and a little pepper, and roast in the oven at 250 for about seven hours. So easy and it always turns out beautifully. Crispy, perfect skin and tender, juicy, pull-apart meat that is delicious. (Usually we eat with little Mandarin pancakes, green onion, cucumber and hoisin, but you can match it with just about anything.)

So - obviously - I am think about doing this in the egg. No smoke. I cannot think of any reason this simple approach would not work perfectly but before I do it, does anybody think it won't work?

NewbeeMinimax · February 2017

I tried, twice, in BGE at 325 for 2.5-3 hours, did not like it as it was dry. then tried in cast iron at 300 for about 2 hours--loved it.

Cookbook_Chip · February 2017

NewbeeMinimax said:

I tried, twice, in BGE at 325 for 2.5-3 hours, did not like it as it was dry. then tried in cast iron at 300 for about 2 hours--loved it.

cast iron? Did you flip it at all? Spatchcock?

NewbeeMinimax · February 2017

Yes. I cut it, let it fry in it's own fat. Drained fat after 20min, then added 3 cups chicken broth to one whole duck. Let it simmer at 300 for about 2 hours total. Flipped every 30 min or so. Added onions in the last 20 min. Delicious.

captjo · February 2017

I like it on a vertical stand with a drip pan to catch all that fat, it's quite a bit! Don't want that dripping on your coals. Dizzy Pig's Tsunami Spin is my seasoning of choice for this. I usually stick around 300* until I reach the internal temp desired.

saluki2007 · February 2017

http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/#chitika_close_button

Done this one a couple of times and it was grate.

Simcan · February 2017

Thanks all. All are good ideas/input.

Captjo, good call on the vertical stand and drip pan. Does your skin get crispy?

Saluki, that does look good, but I promise you, doing it at 250, with no high heat at the end, for 6 to 7 hours (just keep a look-out, because thinner-skinned ducks finish in 6 and thicker skinned take the full 7) produces a duck that looks just like that one, and with the best meat and skin you can get. Every time. I think ducks are pretty forgiving.

That said, just as an experiment I am going to try my usual technique on the egg, and will report back. (Obviously, the 7 hours is not as good as doing it quicker, I am actually talking about the end product here justifying the time.)

fishlessman · February 2017

Simcan said:

Thanks all. All are good ideas/input.

Captjo, good call on the vertical stand and drip pan. Does your skin get crispy?

Saluki, that does look good, but I promise you, doing it at 250, with no high heat at the end, for 6 to 7 hours (just keep a look-out, because thinner-skinned ducks finish in 6 and thicker skinned take the full 7) produces a duck that looks just like that one, and with the best meat and skin you can get. Every time. I think ducks are pretty forgiving.

That said, just as an experiment I am going to try my usual technique on the egg, and will report back. (Obviously, the 7 hours is not as good as doing it quicker, I am actually talking about the end product here justifying the time.)

@Simcan
for 4.5 or so hours in the egg, think 220 degrees, direct on a raised grid. the higher the temp and you get a bad grease flavor

http://eggheadforum.com/discussion/237371/duck-with-wild-rice

Stormbringer · February 2017

captjo said:

I like it on a vertical stand with a drip pan to catch all that fat, it's quite a bit! Don't want that dripping on your coals. Dizzy Pig's Tsunami Spin is my seasoning of choice for this. I usually stick around 300* until I reach the internal temp desired.

Have you tried it with Game On? I found that was excellent with the one marginally successful duck I cooked in the BGE. No comparison with Tsunami Spin on duck, just extrapolating from the taste it has on pork.

Duck question.

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