Duck help needed.... INGRAMS!!!

Wardster

I think it was the Ingrams who did that duck wrap at the FL Fest??
Does anyone have this recipe?
My friend has a duck and we are looking for a way to cook it.[p]Thanks

Marvin

Wardster,
I would suggest making a lot of stab wounds in the breast to allow the fat to render (just the skin, not into the meat). Season with salt and pepper; put it in a V-rack over a drip pan on a plate-sitter and cook at 230-250 slowly until internal breast temp is 165-170. I would also use a little pecan or apple wood for smoke. Cooking lo-n-slo works well with duck since it is so fatty. The skin should also end up crispy by this method. We usually do two at once just like this. Enjoy.

Mr. Hyde

Wardster,
It was they, but the forum reading half of they (Steve), is out in Vegas, leaving the lowlifes like me, to do all the work.

singram

Hey Wardster,[p]This is probably to late for you now, but here's what we did.[p]I marinated the duck breasts in equal parts of soy sauce and honey with just a little sesame oil for an hour or two.[p]Cooked the breasts at around 400* direct on a raised grid for about 4 minutes a side.[p]Slice the duck breast, cut up some spring onion and cucumber, put it on peking duck wrappers (we get them at a local chinese super market, if you can't find them you can substitute flour tortillas) and put on Hoisin sauce (also from the chinese super market, you can buy it at publix but it's not as good).[p]You can use a whole duck also, but I haven't done one on the egg so no real suggestions there. Also if you cook the hoisin sauce with a tablespoon or so of sesame oil it tastes better IMHO.[p]Steve