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Beer can duck

canadian baconcanadian bacon Posts: 37
edited 8:52AM in EggHead Forum
Hello all

If anyone has tried this method any pointers would be appreciated.



  • MaineggMainegg Posts: 7,787
    HMMM. that might be really interesting. If you had one of the pans that has the larger base pan under it and it could sit in a drip pan of some type for all the fat. and I think I would do something with white wine and citrus peel, ginger. ooohhh yeah I might have to play with this too! I love duck. I have some nice blackberries that are ripe right now and wouldn't they be good with it! Julie
  • Canadian Bacon,

    I think you would have quite a grease problem there and IMHO the beer can method doesn't work as well with eggs as it does with other equipment. I thought the idea of beer can was to get the breast away from the heat and the thighs an legs closer to it.(as well as add moistue and the delicious scent of beer) With an egg, your heat is higher on the dome and cooler at the grid. I have done whole and spatchcocked duck and duck confit and the results have been really good.



    Caledon, ON


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