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duck: wild or domestic?

RRPRRP Posts: 20,819
edited 10:42AM in EggHead Forum
I can see a duck in my future though I've never tasted one. I've been reading the how to's and think it might be a challenge I'm up to accepting. I have a neighbor who says he will give me a frozen wild duck, but that will have heavy strings attached. OTOH I can buy a frozen domestic duck from a butcher shop. Is there a world of difference in the taste?
L, M, S, Mini
Ron
Dunlap, IL

Comments

  • Richard FlRichard Fl Posts: 8,150
    I have never done a wild duck but assume it will be less greasy. Here are a few ways I like.
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    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=596159&catid=1
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    Duck, Whole, Richard Fl


    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 apple, 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 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 @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.
  • otisdogotisdog Posts: 187
    I've only had domestic duck a few times in resturants, but I've had a boat load of wild ducks. From my experience wild ducks have a pretty strong liver like taste, especially the divers. Much more so than my few experiences with domestic. Pretty good (my boys grew up eating wild duck and are crazy about it) but not for everyone. Puddle ducks like a blacks or mallards are considered by most to be better table fare than divers such as ringnecks. Your hunter friend will know what he/she has.
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