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Orange Duck
CPARKTX
Posts: 2,095
Cooked a whole duck this afternoon. Cooked at 375 dome indirect, basting with a reduction of orange juice, orange marmalade, balsamic vinegar and fresh rosemary. Pulled at 160 IT. The skin really crisped and darkened up great with the sugary marinade.
Fresh berries and green salad for sides.
Fresh berries and green salad for sides.
LBGE & SBGE. Central Texas.
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Looks very good!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Did you do any prep in advance of the duck?
Looks great. -
@Sweet100s I didn't do any advance prep of this one, just poked the skin all over to let the fat render out. For Peking duck I let the duck ain't dry in the refrigerator and sometimes even blow dry it.LBGE & SBGE. Central Texas.
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Your cooks always make me feel inadequate
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Bravo!
im guessing you had a pan to collect the rendered fat? Pomme frites in duck fat are GOOD.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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