How can I cook a duck

Planing on doing these in a few. They were flying 4 hrs ago. Make rub of heaping teaspoon cumin,level teaspoon allspice,1/2 tablespoon salt. Rub mix into duck well and let set over night if can. Stick 1/2 apple inside of duck and cook indirect at 325 till coldest part of breast is 155. No more. If you cook wild duck where NO red anywhere it will dry out. ut.

This works for domestic duck, not sure about wild ones.

Duck, Whole, Richard


INGREDIENTS:
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!!




Directions:
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. Or you can slow cook 225F-250F for 4-5 hours indirect.
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

Source: BGE Forum, Richard, 05/25/90

01/29/06--Cooked a 6.3# bird today, marinated overnight added 4oz soy sauce and 1/2 tsp 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.

We do an annual duck dinner and the recipes are in various cookbooks that I have so if any hit your fancy let me know. I'll try and find the recipe. I hate to type, might have to wait till I figure out my scanner and send it to you:

MENU

SATURDAY

FEBRUARY 12, 2005


APPETIZER

WILD BOAR SAUSAGE SHEBOYGAN
With HOOP CHEESE

WHITE PIZZA with DUCK AND
ROASTED RED PEPPER

CREAMY JASMINE RICE DUCK SOUP

ENTRÉE

GRILLED DUCK BREAST w/ RED WINE JELLY
ZUCCHINI TORTE
SPINACH PIE

DESSERT

CHOCOHOLIC COOKIES
DIPPED STRAWBERRIES