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I wanna roast a duck.....

FrankCFrankC Posts: 414
edited 3:05AM in EggHead Forum
but I've never done one before. I don't have the luxury of getting a specific species, I'm looking at buying one from the local grocery.

Can anyone help me out with some tips or recipes? I would really appreciate it!

fc :)


  • Richard FlRichard Fl Posts: 8,248
    Here are a few ideas.

    Duck, Whole, Richard Fl

    1 3-5 Lb. Duck, Whole
    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. Or you can slow cook 225F-250F for 4-5 hours indirect.
    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.
    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

    Source: BGE Forum, Richard Fl, 1990/05/25

    01/29/06--Cooked a 6.3# bird today, marinated overnight
  • Celtic WolfCeltic Wolf Posts: 9,773
    Frozen Duck is a good as fresh. You will want to let it thaw in the refrigerator.

    2 cups Apple Juice
    1/2 cup of Sea Salt (Kosher will work too)
    Several Sprigs of fresh Time.
    10-12 peppercorns.

    Mix the brine well set aside.

    Quarter a whole duck. Remove the wing tips.
    Score the skin several times to allow for fat reduction. refreeze the parts for later use.

    Put the quarters in the brine and let sit for 2-2.5 hours.

    After the brine boil some water in a stock pot for steaming.

    Steam the duck quarters for 45 minutes. I did the Alton trick of using a colander to hold the duck.

    Time to fire up your Egg. Get it steady at 475. Some apple chips will be fine.

    While the eggs is coming to temp..

    Reduce 1.5 cups of Apple Juice, 2/3 cups of Sugar, and 1/4 cup of thinly sliced and chopped Apple.

    Reduce till the mixture is about 3/4 cups.
    Add 1.5 cups of duck or chicken stock and reduce 10 minutes on medium high heat.

    mix 2 tbls of cornstarch or arrowroot and 2 tbls of water. Add this to the reduced mixture to thicken.

    Add 1/2 cup of Calvados or Apple Brandy and reduce 10 more minutes.

    preheat a cast iron skillet. Once heated place the legs skin side down on the skillet for 10 minutes.

    flip the legs and place the breast skin side down for 7 minutes..

    Serve with the glaze poured on top.

    That stock pot will be full of yummy duck fat. Reduce out the water and save the fat for later..

    What is left of the glaze will be good on Chicken or turkey too.
  • fishlessmanfishlessman Posts: 23,002
    i go low and slow because i want the grease to render out. tangy sauce goes good with the drier product. others like a faster cook so really you need to try both and decide which way you like it best.
  • FrankCFrankC Posts: 414
    Thanks for the tips and recipes, I appreciate it! I think I'm going to go with one of the lo & slo recipes.

    fc :)
  • fishlessmanfishlessman Posts: 23,002
    i learned to low and slow from djm5x9 who used to post here, here is a link to his origional recipe and setup.
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