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Peking Duck

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RajunCajun
RajunCajun Posts: 1,035
in EggHead Forum
I finally got around to cooking a Peking Duck.  The flavor was nice.  The skin crisped up fairly nicely, but I could have probably let it go one more day in the frig.  We will certainly do this one again.

Geaux Tigers!!


The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Really really nice. 
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Looks great ... time and temp?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • RajunCajun
    RajunCajun Posts: 1,035
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    Stormbringer said:
    Looks great ... time and temp?
    @Stormbringer.....Thanks!!  Ran it indirect at 350 for 40 mins on each side.  Pulled at 170deg on the leg and 165 on the breast.  Let the duck rest for 15mins before carving.  The meat was very juicy and flavorful.  It's amazing  how much fat rendered out. 


    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • SGH
    SGH Posts: 28,791
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    Looks mighty fine to me brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • da87
    da87 Posts: 640
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    Beautiful!
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • Botch
    Botch Posts: 15,491
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    Cool!  Did you use a bicycle pump to blow the skin out, as some recipes ask for?  
    _____________

    Tin soldiers and Johnson's coming...


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  • RajunCajun
    RajunCajun Posts: 1,035
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    Botch said:
    Cool!  Did you use a bicycle pump to blow the skin out, as some recipes ask for?  

    @Botch ...I did not.   Instead I pierced the skin in several spots to allow for the fat to render out. 
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • SGH
    SGH Posts: 28,791
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    @RajunCajun
    I like that grill grate as well. Nice. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RajunCajun
    RajunCajun Posts: 1,035
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    SGH said:
    @RajunCajun
    I like that grill grate as well. Nice. 

    @sgh.....Yep, I love the two-tier system, just wish it was made of stainless.
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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