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Duck Success!

Made homemade Peking Duck tonight and it turned out great. Cooked a 4.5 lb duck at 375 indirect; it cooked surprisingly quickly, about 1.5 hours until 170 internal. Very moist and skin was crispy yet still tender (or at least not chewy). Sides of fried rice and scallion crepes. The wife did those inside, I haven't tried my hand at woking on the Egg yet.
LBGE & SBGE.  Central Texas.  


  • bud812bud812 Posts: 1,848
    Now I'm hungry. Looks very good.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • CPARKTXCPARKTX Posts: 1,858
    Leftover duck for lunch...reheats great!
    LBGE & SBGE.  Central Texas.  
  • Looks great!  So what makes the Duck "Peking"?  Sauce?
  • CPARKTXCPARKTX Posts: 1,858
    @rustypotts - it's a famous style on preparing the duck, you'll readily find it in Chinese restaurants and markets delicious. See:
    LBGE & SBGE.  Central Texas.  
  • Looks mighty tasty! Way to go!
  • I've seen it hanging in a local market but have never had it.  Wiki says that it is a special breed of duck and that it is just roasted.  Did you get a special duck in an Asian market?
  • CPARKTXCPARKTX Posts: 1,858
    @rustypots - I got a regular duck from Centeal Market and used a recipe from BBQ Bible, very simple rub (sesame oil, Chinese Five Spice, salt, pepper), plus the dip sauce and buns.
    LBGE & SBGE.  Central Texas.  
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