Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Help with these Ducks

Thing 1
Thing 1 Posts: 12
edited November -1 in EggHead Forum
Hi Guys![p]I have 3 ducks I want to cook on the egg this weekend and have no idea how they will turn out as I've never done them before-egg or otherwise. I will be following the Tea Smoked Duck recipe in "Smoke and Spice". Anyway, I was wondering what type of wood for the smoke flavor would you eggsperts suggest thats good with duck ???[p]Thanks,
Vic in UT
· Share on FacebookShare on Twitter

Comments

  • Mac in NC
    Mac in NC Posts: 287
    Thing 1,[p] I've never cooked duck before either but I would assume its similiar to chicken, only a little greasier. If you plan to smoke, I would suggest something light such as pecan wood. Chicken absorbs smoke very quickly and if smoked to much, will take on a bitter flavor. I'm guessing duck would act relatively like chicken.
    I'm sure someone with true duck cooking experience will chime in as well. I've seen a pic of ducks on the Egg posted here many times in the past.
    Good luck with the cook!!! Mac
    · Share on FacebookShare on Twitter
  • JSlot
    JSlot Posts: 1,218
    Uh-oh. I have a feeling that ol' duck pic is about to show up!!! Darryl? LOL.[p]Jim
    · Share on FacebookShare on Twitter
  • Grumpa
    Grumpa Posts: 861
    JSlot,[p]I agree :~) Bet the sun won't set on Friday without it happening.......[p]Still trying to figure out what the one piece is :~)

    · Share on FacebookShare on Twitter
  • tn slagamater
    tn slagamater Posts: 623
    JSlot,looks like Mr.5x9 is sleeping in today...

    · Share on FacebookShare on Twitter
  • Shelby
    Shelby Posts: 803
    Thing 1,
    As Jim said...just wait. The resident expert on duck will show up shortly. I've done a few ducks following his advice and gotten rave reviews everytime.[p]You'll want to do them direct on a raised grill.
    · Share on FacebookShare on Twitter
  • YB
    YB Posts: 3,861
    JSlot,
    Is this what your looking for Jim.
    Larry
    [ul][li]Darryl's Ducks[/ul]
    · Share on FacebookShare on Twitter
  • Marvin
    Marvin Posts: 515
    Thing 1,
    We've done duck many times using indirect heat over a plate setter at a dome temp of 225. Since duck is so fatty, compared to chicken, lo-n-slo gives a nicely cooked and tender duck. Last time we did two at once. Takes about 4-5 hours and results in crispy skin. We used no wood other than the lump itself. Enjoy.
    · Share on FacebookShare on Twitter

Categories