Roast Duck

Unknown

I need help from my brother
eggers, I want to do a duck, indirect with a drip pan and cook at 325-350 would that be about right. Thanks for any help.

BobS

Williw,
A few days ago, Ken Baker posted his description of cooking a duck and I thought it sounded great. I did not recognize the sauce he used, so he kindly followed it up with a recipe.[p]I looked for the link, but couldn't find it, so there is the recipe from my file.[p] Smoked Duck
Ken Baker – BGE Forum[p]Tried a duck last night. it was about 5 lb. kept it simple--just dusted with seasoned salt (including a heavy dose in the cavity). 300deg dome temp, which i ramped up to 350+ in the last 30 mins because the bird was stuck at 165. cooked to internal temp of 180deg. it was way tasty and very moist. Sauce: mixed 1 cup Montgomery Inn barbeque sauce with 1/2 cup blueberries--boiled till the berries popped. served on the side.[p]Used apple wood for smoke.[p]definitely a keeper! [p]Montgomery Inn BBQ Sauce: Here's a recipe from one of those "recipe copycat" web sites. never tried it; can't vouch for it. However, I think I would use some molasses or brown sugar in place of some of the white sugar. I would also back off on the recommended amount of chili powder -- I don't discern a strong chili taste in the Montgomery Inn sauce, nor it is at all hot.[p]1 (24 ounce) bottle ketchup
1/2 teaspoon garlic salt
1 cup granulated sugar
1/2 cup tarragon vinegar
2 tablespoons Worcestershire sauce
2 tablespoons grape jelly
2 tablespoons chili powder
1/4 cup bourbon
1 medium onion, grated to mush[p]Put onion into blender and grate to mush. Add all ingredients to blender and blend. Pour into medium saucepan, bring to boil, reduce heat. Simmer covered for 30 minutes.

Marvin

Williw,
We do ours lo-n-slo. A duck is very fatty which makes for lo-n-slo cooking. Punture the skin all over: to the fat, but not into the meat. Season with your favorite rub, or just salt and peper; stuff a few cut-up onions and lemons into the cavity; place in a V-rack and cook indirect over a drip pan at 225-250 until the meat temp is ~175. It will take about 5-6 hours. At the end of the cooking time the meat should be very tender, the fat rendered out and the skin crispy. Have fun.

Unknown

Williw,[p]Here is one we have enjoyed playing with for many years. [p]Duck, Whole, Richard


[p]1 3-5 Lb. Duck, Whole
*********MARINADE********
6-8 Whole Garlic Cloves
1/2 Medium Onion, prefer sweet, but they all work
1/2 Cup Rosemary, Fresh, if available
1 1/2-2 Cups Italian Salad Dressing
Black pepper, Fresh Ground, to taste
2-3 Lemons, Juice only
1/2 Cup Teriyaki Sauce, Optional but great if you like the flavor
½ Tsp Chinese 5-Spice, Optional, use sparingly because it can overpower the duck!!



1 Place the ingredients in a blender and course puree, save some of the whole rosemary to sprinkle on the duck and fire. Pierce the duck with many tiny drain holes. This helps the marinade get in and the grease to get out. In a large container marinate 4-6 hours or overnight in the refrigerator
2 I have a large BGE and I get it set up for an indirect with drip pan beneath with water, beer or apple juice, 2-3 cups. Get BGE to 325°-350°F. Place duck on a vertical rack and cook about 60-90 minutes. Have no clue about internal temperature Baste every 20 minutes or so with leftover marinade from drip pan. After 20 years of doing this in the oven and now BGE for last 4, I just kinda eyeball the bird like other poultry for doneness. CAREFUL not to dry out.
3 If you have fresh rosemary the left over branches are great for smoke. For wood: I have used hickory, cherry, guava and a few others I have forgotten about. I do not like a lot of smoke because the duck can be over powered and it is an acquired flavor just to like duck for many people.
*********SIDE DISHES********
1 Fresh asparagus, Uncle Ben's Original Wild rice w/chopped water chestnuts, pine nuts, and diced scallions. Ronrico has a pecan flavored rice in most grocery stores that is to die for with this dish. Also a couple of sweet onions quartered in heavy aluminum foil with pat butter, little powdered chicken boullion, pepper, tightly wrapped and placed on BGE for 30-45 minutes until soft to touch, IT'S HOT.
2 Nice bottle of your favorite wine.


Recipe Type
Main Dish, Poultry

Recipe Source
Author: Richard Howe[p]Source: Richard Howe, 05/25/90[p]01/29/06--Cooked a 6.3# bird today, marinated overnight added 4oz soy sauce and 1/2 tbs 5 spice chinese seasoning and placed vertical indirect @300 for 1 1/2 hours, breast temp @140, removed indirect and set direct @ 300 for 30 min temp 140'ish. shut down BGE and left bird in 1/2 hour. Total time in BGE 2 1/2-2 3/4 hours. Placed tapioca starch of skin and it was good, but due to low temps did not get crispy, my choice. This internal temp 140-145 does not dry out the duck.


[p]

Unknown

Marvin,[p]Hi Marvin, Many thanks we will do it as you suggest and let you know the results. Plan on cooking it on Friday.
Hope your 4th was a happy one, Cheers.

Unknown

BobS, Thanks, As we have three ducks to
egg, we will try your smoked one next week, thanks for helping us out, much appreciated.

Unknown

Richard, Sorry to be so late in acknowledging your recipe for the duck. I will definately try it, and have made a copy for future use. Thanks a million.