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Any Duck cookers out there ?
Want to try cooking a fresh duck on vertical turkey roaster. Any idea on cooking time and temperature? All input would be appreciated.
do you mean a fatty store bought duck? in which case tomm24 does duck breast and may be of help
do you mean i shot the little quacker an now i am going to cook him? in which case jlockhart29 and others can help.
vastly different cooks it may help to specify.
This is a whole duck. Farm raised by local farmer. Want to stick it vertical turkey roaster.
i think the times would be close with a roaster. you need to prick the skin on a farm raised duck to help the fat render out. slow cooking makes them dryer and less greasy than roasting them. i dont monitor temps, i look for crispy skin and add a sauce for moisture
Here is one way I do them.
Duck, Whole, Richard Fl
1 3-5 Lb. Duck, Whole
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. 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.
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.
Main Dish, Poultry
Author: Richard Howe
Source: BGE Forum, Richard Fl, 1990/05/25
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
for 1 1/2 hours, breast temp
, 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.
Can help with a wild but never done tame. The tame have more fat and are more forgiving but would still be carefull not to over cook. A over cooked duck is DRY and not much that you cook can be dryer!!
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