Frozen duck

UrbanForestTurnings

Just pulled it of of the freezer for a cook this weekend. I have never done a store bought one. Only ones on the wing. Breast only. Would love to save the fat if it's worth my time on this little guy. Any and all suggestions welcomed. And suggestions on posting a picture in the correct orientation. Or just let me figure it out on my own and bust my chops. b-(

gdenby

It is usual to score the skin to help the fat render out. Be sure to have a good sized drip pan. You will probably be a little surprised at how much fat a farmed duck has. Pre-Egg, I used a foil pan to catch the drippings of the first duck I did, and it buckled under the weight, and I had a grease fire in the oven. Remove any excess gobs before cooking, and render those. Depending on how the bird is cooked, the pan fat can have a rather strong taste, and may be less usable than fat rendered apart from the meat.

I've never tried the Peking method of separating the skin from the carcass and letting the duck hang in a fridge for a day, so as to help crisp the skin. Have had decent results from finishing at high temp, around 450, which gives some crisp skin.

I've also removed the leg quarters, and made a confit by poaching them in the fat collected from the rest of the carcass. Very yummy.

Sea2Ski

Raised indirect at 350-375. Definitly use a drippan with spacers to get all the fat! Score skin into fat, being careful not to go into the meat - especially on the breasts.  I only used a little salt and pepper - there is so much fat, you do not need EVOO, but I guess it would not hurt.  It cooks fast because there is not a lot of meat on a duck. Keep an eye on meat temp. Orient like chicken, legs pointing back.

Save the fat. Can be stored in a container for a few months in the fridge. Use it for something you would use oil for to get a totally different flavor. Example: Melt some in the microwave, toss quartered new potatos in it, and season with S&P and rosemary if you wish.... yum!!!!!

I am sure others will chime in on their method.
I love the flavor of duck, so I keep it very simple.

Bellavista52

I have cooked several ducks on the BGE, including smoking with pecan wood.  They are excellent, if you're a fan of duck.  Instead of scoring, I poked dozens of holes in all over the entire duck skin (not in the meat underneath) with an ice pick. Definitely save the duck fat as it is fantastic for frying potatoes.  The duck needs no seasoning on the skin as said before, it's greasy.

Good luck and have fun!

 

Little Steven

Agree on the scoring or piercing of the skin. Best whole duck I've done is indirect on a chicken stand inverted. Shame to overcook breast meat.

nolaegghead

I concur with rather small stephan.  Breast should be medium rare.

UrbanForestTurnings

Thanks for the help on the duck. Now any help on the picture orientation?

Sea2Ski

UrbanForestTurnings said:

 Now any help on the picture orientation?

I could not figure it out either, so after it is uploaded, I click on "Insert".
Once The picture is inserted, I click on "delete" in the thumbnail window and it is inserted into the thread right side up.

theyolksonyou

On iPhone if you hold the home button to the right the thumbs are right

Canugghead

I did one a long time ago, very labour intensive!

http://eggheadforum.com/discussion/1113693/lc-inspired-peking-duck-pic-heavy

nolaegghead

Cooked a frozen farm duck last night. 400 indirect to 120F breast. Delicious. Applied a citrus glaze periodically.

Ragtop99

Nolaegghead said:

Cooked a frozen farm duck last night. 400 indirect to 120F breast. Delicious. Applied a citrus glaze periodically.

120* in the breast.  What temp for the back half?

blind99

Hey @nolaegghead -- how was the leg/thigh, compared to the breast?  the one and only duck I did on the egg, the fat rendered from the leg and thigh and it cooked significantly more than the breast.  the breast seemed to have a lot more unrendered fat that maybe insulated it more during the cook?

In any event, duck is delicious, good luck Mr Forest and let us know how the cook turns out.

nolaegghead

@blind99‌ the legs and thighs were a bit over cooked compared to the breast. I only ate the beast, I'm try the legs and thighs when I get home.

blind99

@nolaegghead‌ sounds about how mine turned out. The legs and thighs were still delicious, my kids ate them right up.

Little Steven

I don't have the pics of the one I did inverted but it was perfect. Maybe 140 in the breast but still quite pink and the thighs were well done.

UrbanForestTurnings

Thanks for the help. Forgot to post pictures

DMW

I've never done duck, how was it?

NDG

I had one of my favs last night . . . Smoked Duck Pizza!!!! We get it on whole wheat crust and the smoked duck has consistancy of "pulled chicken" and is really really good!  Here is their description off the menu and here is link to the menu if curious . .

House Smoked Duck Pizza

house-smoked duck hoisin sauce, scallions, ginger, aged mozzarella,

toasted sesame seeds 14 

http://spagio.com/pdf/SPAGIO_Bar_Menu_winter_2015.pdf

UrbanForestTurnings

DMW said:

I've never done duck, how was it?

It turned out nice. that was my first whole store bought. don't expect to get crispy skin like a chicken unless you over cook the duck. i placed two fire bricks on place setter at the start of the cook. pulled the bird at 145 in breast. seared the breast with the bricks. cooked a few more minutes. The onion helped need the breast up .SAVE THE FAT.