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Go Duck

WoodworkerBED
WoodworkerBED Posts: 65
in EggHead Forum
We recently did a 5 lb duck indirect @350 F for about 2 hrs.  Used Rockwood and cherry smoking wood.  Dry brined the duck the night before and based it with 50/50 maple syrup and orange juice.  Finished it at the end at 425 F to crisp up the skin.  We used our porcelain chicken beer can roaster and did the duck vertical.  A porcelain turkey roaster would have been better.
All I can say is the duck was delicious.  One of the best meals we have made on the BGE.  It is unfortunate that ducks are hard to come by, at least around here.

Bruce Dimick  lBGRE,  ancient Webber kettle, fire pit
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