Duck

Unknown · May 2007

If you're in luck, grab a duck.... <g>[p] Anyway...[p] Get your egg cranked up. The target temp is around 325F grate.[p] Zest an orange, then peel and quarter (eighth?) the orange. Clean your duck in the usual manner, then mush up the orange zest and pieces and insert them into the cavity.[p] Make a paste of EVOO and Ragin River or your favorite rub and coat the duck with it. If you can get it up under the skin so much the better.[p] Once the Egg's up to temp and you're finished fondling your duck, put the duck on a roaster in a pan (important; ducks are half fat) and put the duck in the Egg (is that weird?) and just let the duck cook for a bazillion years (really three hours or so) until it reaches 180F in the thighs.[p] Once at temp, pull her off and let her rest. _Or_ try about 3/4 Orange juice and 1/4 honey mixture as a glaze; give the duck a few more minutes in the Egg and then let 'er rest.[p] Carve and eat![p] The reason I don't have a pic is that the time lag between having the idea and finding the camera was far too long. Who wants a pic of a carcass?? <G>[p] As for that gallon or so of liquid left in the pan? Strain it into a container and enjoy french fries in duck fat etc.[p][p]

otis · May 2007

John Hicks,[p]Whatif all you have are the breasts? Ideas on how long to cook,etc. stuffing the cavity?[p]thanks

Duck

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