Wild Duck

Unknown

Hello [p]I would like advise on how to cook wild duck in the egg, does any make and aftermaket hooks to hang the duck from the flu ?

djm5x9

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SSDawg

djm5x9,[p]Are those wild or domestic?

BluesnBBQ

djm5x9,[p]That looks ducking felicious!!!

Steve-O

djm5x9,
Perhaps you already post the answer to these questions in an earlier post with this photo, but what seasonings do you use and what temp/how long do you cook your duck? Thanks.

Mike Oelrich

djm5x9,[p] How much did you pay him to be your straight man <LOL>? Nice picture, BTW . . .[p]Mike

djm5x9

SSDawg

djm5x9,[p]I have a domestic in the freezer as we speak, and I'd like to cook her on the Egg. How long does one usually take on indirect heat at doemw temp of 225°-250°? I assume that is similar to the way you did yours.[p]Also, what internal temp did you look for?

djm5x9

BluesnBBQ

djm5x9,[p]Have you ever tried brining one?

djm5x9

SSDawg:[p]The birds I cooked were just about five pounds each. Based on that weight and your higher temperatures I would say the cook would last about four hours. My guess as I have not done them this way. With a four or five hour cook the internal does not mean much for a bird. Undercooked (not long enough low and slow) the bird can be stringy.[p]I would really try the direct cook on an elevated grate. I think you get a better product in general when cooking direct. Use a bit of pecan or cherry if you have some and like a tad of smoke. Regardless of how you cook the bird, if you truly like duck I would be interested to hear your comments and your technique.[p]See my reply to Steve above . . .

djm5x9

BluesnBBQ:[p]I have not. Brining a domestic duck is like brining a pork butt due to the fat content. I do not think there would be much gain to do so.
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Gretl

djm5x9,
Do you put a drip pan with water under the birds to keep the drippings from flaring up?
Cheers,
Gretl

djm5x9

Gretl:[p]No drip pan. Cooking at low temperatures and direct there are no flareups unless the dome is open for a while.
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