Duck recipes wanted

ronbeaux · November 2006

Must be my lucky week. First it was flounder, and now ducks. My friend is cleaning out his freezer to make room for the season. They will be breasted out and froze in water.[p]Again, I've done them in the oven and made gumbo out of them, but not on the egg.
Ideas??

djm5x9 · November 2006

ronbeaux:[p]How did you do duck in the oven?

Richard · November 2006

djm5x9,
Here is one we did for years in the oven and then modified for the BGE.[p]Duck, Whole, Richard
[p] 1 3-5 Lb. Duck, Whole
*********MARINADE********
6-8 Whole Garlic Cloves
1/2 Medium Onion, prefer sweet, but they all work
1/2 Cup Rosemary, Fresh, if available
1 1/2-2 Cups Italian Salad Dressing
Black pepper, Fresh Ground, to taste
2-3 Lemons, Juice only
1/2 Cup Teriyaki Sauce, Optional but great if you like the flavor
½ Tsp Chinese 5-Spice, Optional, use sparingly because it can overpower the duck!!

1 Place the ingredients in a blender and course puree, save some of the whole rosemary to sprinkle on the duck and fire. Pierce the duck with many tiny drain holes. This helps the marinade get in and the grease to get out. In a large container marinate 4-6 hours or overnight in the refrigerator
2 I have a large BGE and I get it set up for an indirect with drip pan beneath with water, beer or apple juice, 2-3 cups. Get BGE to 325°-350°F. Place duck on a vertical rack and cook about 60-90 minutes. Have no clue about internal temperature Baste every 20 minutes or so with leftover marinade from drip pan. After 20 years of doing this in the oven and now BGE for last 4, I just kinda eyeball the bird like other poultry for doneness. CAREFUL not to dry out.
3 If you have fresh rosemary the left over branches are great for smoke. For wood: I have used hickory, cherry, guava and a few others I have forgotten about. I do not like a lot of smoke because the duck can be over powered and it is an acquired flavor just to like duck for many people.
*********SIDE DISHES********
1 Fresh asparagus, Uncle Ben's Original Wild rice w/chopped water chestnuts, pine nuts, and diced scallions. Ronrico has a pecan flavored rice in most grocery stores that is to die for with this dish. Also a couple of sweet onions quartered in heavy aluminum foil with pat butter, little powdered chicken boullion, pepper, tightly wrapped and placed on BGE for 30-45 minutes until soft to touch, IT'S HOT.
2 Nice bottle of your favorite wine.

Recipe Type
Main Dish, Poultry

Recipe Source
Author: Richard Howe[p]Source: Richard Howe, 05/25/90[p]01/29/06--Cooked a 6.3# bird today, marinated overnight added 4oz soy sauce and 1/2 tbs 5 spice chinese seasoning and placed vertical indirect @300 for 1 1/2 hours, breast temp @140, removed indirect and set direct @ 300 for 30 min temp 140'ish. shut down BGE and left bird in 1/2 hour. Total time in BGE 2 1/2-2 3/4 hours. Placed tapioca starch of skin and it was good, but due to low temps did not get crispy, my choice. This internal temp 140-145 does not dry out the duck.

[p]

ronbeaux · November 2006

djm5x9,
Stuffed with a rice mixture(like dirty rice) with orange slices and garlic. Blasted at 500 until sealed, then dropped temp to 350 and put back in until it was cooked through.[p]Except for the BB's it was pretty good.

ronbeaux · November 2006

Richard,
Thanks! I can hardly wait!

djm5x9 · November 2006

<p />Richard:[p]When we cook duck on a ceramic cooker we butterfly, rub with olive oil and season with a favorite rub cooking on an elevated grid at 200º rendering as much fat as possible. The cook usually takes about four hours for a couple of birds. We use pecan or fruit wood - peach or cherry - for smoke. Because of the fat content you might use more smoke on duck than you would on chicken. As the cook finishes, you might want to raise the dome temperature to crispen the skin.[p]Something for consideration . . .

Nature Boy · November 2006

god I miss that picture.
Thanks for that, Darryl.
Chris

Unknown · November 2006

(from 10/3/06)
This was quickly thawed and went on the pit with a salt/pepper base rub (plus garlic/onion spice).
Smoked with Pecan for about 4 hrs. at 230 dome in the Pampered Chef vrack.
Pulled when the probe said 165.
Will pull 155 next time.[p]Was NOT brined (next one in brine now).
Was for someone else, so only had 1 piece of the breast and it was GOOD. No oily duck here. Poked it with a knife all over - prolly too deep in some places into the meat.[p]update:
brined another duck and believe it was better. still have to do some more testing to get a valid comparison.[p]jaymer...

Steeler Fan · November 2006

Follow Richard's recipe, did a bunch of ducks last February, his was a hit.
Joe

Unknown · November 2006

djm5x9,[p]
Man, where has that one been? ;-) That's chicken, right?[p]Hope all is well Darryl.[p]Scottie

Duck recipes wanted

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