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Advice PLEASE!
Hoss
Posts: 14,600
I am gonna attempt to cook this funky thang today.All advice,tips,tricks would be GREATLY appreciated. :blink:
Comments
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I thought you were going to ask how to change a diaper! :woohoo:
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Any instructions on the packaging? I do recall that you should poke holes all over the skin to allow the fat an escape route. Happy cookin'!!~~
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Here are a few links:
http://www.food.com/recipe/hoisin-barbecued-duck-116164
http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/whole-duck-with-green-peppercorn-glaze-recipe/index.html
http://www.mapleleaffarms.com/28?recipe=86&reccat=1
good luck eggin' DaffyLarge, small and mini now Egging in Rowlett Tx -
:laugh: I would need advice on that too.I made it 48 years and ain't changed one yet.
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Thanks.yeah there are instructions,just thought someone may know a secret to making this thang super fantastic. :S
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THANK YOU!
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Seems to me that LC prepares a lot of Duck, give her a "Ping." I am sure some others too, but none comes to mind. ClayQ maybe.
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Keep that fat!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Hi Hoss,
I've done a number of ducks on the Egg and they come out pretty good. I do them slow (225-250) at first to render off the fat, poking the skin full of holes as Rascal suggested to give the fat an escape path. I turn up the heat toward the end of the cook to brown the outside and set up any glaze or sauce I decide to use.
Here's a link to a writeup from our blog from a while back that walks through the steps I used to do a couple of port-glazed ducks.... http://www.fearlesskitchen.com/2008/09/recipe-smoked-d.html
Here is a link to another one my wife did. She cooked this one hotter (275-300) for less time. - Duck with Pomegranate-Walnut Sauce - http://www.fearlesskitchen.com/2008/04/recipe-grilled.html
Good luck,
-John -
Was on their web site and for this. If you cook turn out good enter it in their discover contest No mention of cooking duck on an egg on their website.
http://www.mapleleaffarms.com/5Large, small and mini now Egging in Rowlett Tx -
Gotcha Beat Hoss 49 years. Its been awhile, but in the restaurant mom used to render them out for at least a couple hours at a low temp. Right before serving we would put them under the broiler to crisp up the skin then put the orange sauce on. I wish I had payed more attention, she made an awesome orange sauce.
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Hoss, I have a duck in my freezer and have been researching ways to cook it. Here is a link I saved:
http://bbq.about.com/od/poultry/a/aa082199.htm
From my readings on it, I think I would deconstruct it, or at least cook it in pieces, it doesn't seem like it cooks evenly if you do it whole.
Whatever you decide to do, I am sure it will be great.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
I did duck the same as fearless grill - it was fantastic!
skin was the crispiest, most delicious, awesome!
it was simple and great!
took longer than I planned though. -
Thanks Faith, that's an interesting link.
Blair
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If you are in an oriental flavor mood, cut into pieces and try this. PS Oriental flavored LONEY is great also.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=596159&catid=1 -
Molly,that is the MAIN reason for cooking this thing. :laugh:
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Thanks.
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Looks GREAT! Thanks.
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Thanks.
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I am truly humbled when I see you asking for advice. I wanna know how that thang comes out....see'em in the store all the time and want to try'em, but have no idea how to proceed. Keep me posted, podner.
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I was thinkin of cutting it up.Thanks.
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Thanks Richard.
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Thanks.I have grilled Wild duck breasts many times.This is my first attempt at a storebought one. :blink: I mainly want to cook it for the duck fat everyone raves about.
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You are a Master with the egg Hoss, a little duck should be simple for you. I'm looking forward to see what you do. I have only had it roasted. One place down here used to serve it with a berry sauce made of strawberries, raspberries and blueberries that was awesome.
Blair
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The last one I did, I cut into pieces and cooked it indirect at 350-400 until it was 190 internal. I don't like med rare duck and love crispy skin. -RP
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Thank you Sir.I hope I don't mess it up too bad!
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Thanks Randy.That looks GREAT!
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When I see a package that states "Seasoned with approximately 12% of a solution of water, salt, and sodium phosphate" in addition to "with orange sauce packet" I question how much of the total price I am paying is for water. I got stung with a turkey breast containing a "flavor packet" and found it to be 18% of the total weight of the water injected breast. So I was paying premium price for about 25% water. Marketing at its best.
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I know what ya mean. :( It's all I could find around here. :pinch:
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I mainly want to cook it for the duck fat everyone raves about.
What do you do with duck fat?
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