Monday night: Quick duck!

Sea2Ski

The duck I wanted to cook yesterday just did not happen. Planned on doing it when I got home tonight. Left home at 6AM, got home at 7PM. Did not care. I had to cook it because I thought about it all day.  

Smoked with apple and a bit of cherry. 





Did I get the protein to veggie ratio correct? I think so...
The picture makes it look dry, but it wasn't.  And that skin... That crispy duck skin! Yummmmy!!!!

CPARKTX

Hel yeah, looks yummy

bgebrent

Killed it brother! Great cook for sure. 

YukonRon

Save the duck fat! It is awesome to fry potatoes in. Beautiful cook!

nolaegghead

Looks delicious.   I read, for a second, "quick, duck!"  That was startling. 

YukonRon

nolaegghead said:

Looks delicious.   I read, for a second, "quick, duck!"  That was startling. 

That is funny.

buzd504

Oooh, that looks gooooooood....

Sea2Ski

Thanks everyone.  It turned out well. Flavor was great, but was a bit tougher than previous quackers I have cooked. I do not know why. Must have been the bird.  

@YukonRon duck fat is liquid gold.  Saved just about every drop.  I use it on potatoes, asparagus... Really just about any veggie.  But using it instead of butter when making an omelette? Makes you think you discovered a new food.  My tastebuds are like "Whaaaattttsss that?"  Really, I cook duck as much for the meat as I do to get the fat.  "Good to the last drop"

paqman

+1 on the duck fat

it looks like you nailed the skin!

Cookbook_Chip

When you say "quick" did you cook it fast and hot?  What temp/time did you do it?

Sea2Ski

Cookbook_Chip said:

When you say "quick" did you cook it fast and hot?  What temp/time did you do it?

I put it on at 325 indirect, grate at felt line.  Temp kept rising and got to 390 by the end. Cooking time was a little over an hour.  Pulled when the breast was 160.

I said quick because I came home, got changed and got the egg going with no new lump. As soon as the temp got to 325, I put the bird on. No sides, nothing else with the meal. Just the bird. 

Cookbook_Chip

@Sea2Ski thanks!  I've done mine all low and slow.  I'm gonna try hotter like you did.

TTC

You can make that for me anytime. Yum

YukonRon

Sea2Ski said:

Thanks everyone.  It turned out well. Flavor was great, but was a bit tougher than previous quackers I have cooked. I do not know why. Must have been the bird.  

@YukonRon duck fat is liquid gold.  Saved just about every drop.  I use it on potatoes, asparagus... Really just about any veggie.  But using it instead of butter when making an omelette? Makes you think you discovered a new food.  My tastebuds are like "Whaaaattttsss that?"  Really, I cook duck as much for the meat as I do to get the fat.  "Good to the last drop"

This is true, I keep it in the freezer and use it frequently. I get 5lb tubs at the RD. I fry up some garlic, onion and potatoes with it, then sprinkle blue cheese and coarse ground sea salt and coarse ground black pepper. Over.The.Top. DELICIOUS!