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Duck!

BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
Last weekend's "maiden voyage" was so much fun I can barely wait for the next outing. How best to deal with a duck?
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    BlueSmoke,
    Look down below a few days or so. We were just talking about duck. I have done duck, but only twice. Several pricks in the skin to allow the fat to render, a rub or paste under the skin (something like soy sauce, peanut oil, garlic, pepper, 5-spice powder is good...but could use anything), and 375-400 elevated over a drip pan. [p]Maybe some others could chime in with other ideas, and internal temps. I think I did the breast to 170 and it was perfect....but my records are lame. I cooked mine at 350, but will do it hotter next time.[p]Good luck, and congrats on your successful start!
    NB
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  • djm5x9
    djm5x9 Posts: 1,342
    Nature Boy:[p]I agree, 400º/425º and over a drip pan. The higher temperatures will give a nice crispy skin. I would consider pulling at 160º/165º and "resting" till it rises to 170º. Resting (in a serving plate or pan covered with foil) allows the moisture to redistribute in the bird.

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