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SWMBO Said One Wasn't Enough
CPARKTX
Posts: 2,095
This is one of her favorites and she wanted plenty of leftovers, so two ducks it was.
Left uncovered in refrigerator for two days and that seemed to really help dry out the skins. Cooked indirect at 350 grate and then kicked up to 425 for about the last 20 minutes for crispening effect. Pulled at 170 IT and let rest about 15 minutes.
I've even learned how make the Crepes myself.
Left uncovered in refrigerator for two days and that seemed to really help dry out the skins. Cooked indirect at 350 grate and then kicked up to 425 for about the last 20 minutes for crispening effect. Pulled at 170 IT and let rest about 15 minutes.
I've even learned how make the Crepes myself.
LBGE & SBGE. Central Texas.
Comments
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Nice job. Duck meat rules. I hope you reserved the fat drippings for later.
Very nice work
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Nice! How did you manage the dropping fat? Pan with an air gap?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Nicely done! Duck is one of the few things I have left to try on my Egg. I think your post may be getting me off the dime.
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Really nice. Next time, do save the fat. It's better than bacon fat for cooking.*******Owner of a large and a beloved mini in Philadelphia
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Wow! That looks specquackular! :-S ">
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Pomme frites made in duck fat are the bomb-diggity. I used to have an animal fats collection in my refrigerator, but had to leave it behind when we moved. Sad day it was :(
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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