how to cook whole duck in Big Green Egg

Unknown

Want to slow cook whole duck and sauce later.

JJ

richard,
I do duck all the time but not low and slo. Want info?

Dave

JJ,[p]Yes please, info! My wife wants me to cook a duck for Christmas!!!![p]Thanks,[p]Dave

Citizen Q

richard,
I do duck often, but I prefer it cooked in the 325-350 range. The crisp fatty pieces of skin are my favorite part of any bird, especialy duck, and low & slow turns the skin to flavorless, chewy, wet leather. Poulry absorbs the smoke flavor of a wood fire very well and the meat itself is lean so slow smoking doesn't have that much added benefit.
I like the beer butt method: on a sitter over a can of beer. Use a turkey sitter though, the duck will fit just fine and a chicken sitter doesn't fit over the can. Give the bird a generous rub of whatever you like and set it either in a sturdy drip pan or a foil drip pan over firebricks or a pizza stone. Cook at 325-350 and take it up to 165 internal, let the bird rest for 8-10 minutes before carving, the internal temp will come up to 170-175 without over-cooking this way.
Good Luck and Good Q

WessB

Citizen Q,
Thanks for posting your advice for others to learn from as well..[p]Wess

MrTGT

Oh My god I just bought my 1st duck ever, My daughter just read that is leaner than Chicken and wanted me to try it out on the EGG. I was under the impression it was very fatty. Thanks for the temperature guide..Steve Raichlen says in the Barbecue Bible "there is no better way to cook duck than on a grill".....cant wait
Thanks again

Nature Boy

MrTGT,
Actually, a duck has quite a bit of fat. The skin has quite a thick layer of fat underneath. Sometimes I will poke holes in the outside layer of the skin with a fork to help render some of the fat out. A duck cooked whole bastes itself really nicely. The fat is actually what makes a duck REAL good [p]Enjoy. And remember...Duck is a delicacy!
NB