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Whats the best way to make a duck on the egg?  I was given one and my wife wont eat it so i might as well make it the way i would for myself?  Time, temps, and any help would be greatly appreciated!  Thanks


  • CornfedMACornfedMA Posts: 360
    Wild or domestic?
  • JohnInCarolinaJohnInCarolina Posts: 18,558
    Yeah, where are you getting the duck from?  How big is it?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • Grader07Grader07 Posts: 253
    CornfedMA said:
    Wild or domestic?
    Yeah, where are you getting the duck from?  How big is it?
    Domestic and unsure of the weight.  The guy told me they are feed good but once they get to many males they gotta get rid of a few.
  • Ozzie_IsaacOzzie_Isaac Posts: 10,962
    Best way?  That is a fillosofokolly loaded question.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • TN_EggerTN_Egger Posts: 1,112
    First first you get a girl duck. Then you get a boy duck. A little Righteous Brothers, a bottle of Boones Farm...and viola!
    Laying low in H-town, AL and slinging pies on my Ooni
  • CornfedMACornfedMA Posts: 360
    Put it in the fridge or in front of a fan to get as much moisture off the skin as possible. Score the skin or poke holes in it. Don’t cut or poke the meat below. You’re just trying to give the rendered fat a place to go. A drip pan is an absolute must. I don’t season them with much. Salt and pepper usually. Roast at 400-425, maybe even 450 if it’s not a real big duck. Pull when the breasts hit med rare. If you don’t like med. rare take it to medium, but I don’t typically go past that with any duck, wild or domestic. If you want your wings, thighs, etc cooked
    more, carve the breasts off and put the rest of the bird back on until those parts are to your liking. If you’re using smoking wood, you don’t need much. A chunk maybe 2. Poultry, ducks especially, pick up smoke flavor very easily. 
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