Duck recipes

WildBore

I want to fix something unusual on the Egg. I love duck, but it's usually DRY when I make it in the oven. Any suggestions or recipes?
Thanks,
Bruce

djm5x9

WildBore:[p]There is a guy in this linked thread that thinks he knows how to cook duck. Hope you have enjoyable results . . .
[/b]

Unknown

djm5x9, Only the 1st link works... must be not in archive.

djm5x9

HML:[p]How about this?

Unknown

djm5x9,
Same as before, 1st works, balance of thread shows, but not linkable...

Unknown

WildBore,
Emeril, on the food network today, started his (stuffed w orange remainds- after juicing) at 500 F for the 1st 1/2hr, then 3xxF for the rest. Sounded v good to me.[p]Jucies reduced w sugar for the after coating/serving.

Unknown

djm5x9,[p]Now that is a really good looking duck. Thanks for sharing your recipe!

fishlessman

djm5x9, what internal temp do you shoot for or do you just wait for the legs to get loose.

WildBore

djm5x9,
Thanks!
looks great, I'll have to try that
Bruce

djm5x9

fishlessman:[p]You are looking for loose legs. They will not be like chicken legs as duck can be a tougher bird. The idea is to render fat and make tender; this is best achieved at 200º on an elevated grate for four to five hours. Think flying butts . . .
[/b]