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Need Help with Duck
Geaux Tigers
Posts: 10
I have a 6 lb. duckling that has "BGE" written all over it. Any recommendations for temp. and time? Thinking about spatchcocking the little bastard.
Comments
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Geaux Tigers
I think djm5x9 is the resident expert here on ducks. Check the archives or try to ping him, or search his profile for his email.
I have never cooked a duck, so I can be of no help in the proper methods.
HTH
ron.
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Rumrunner,[p]Looks very good. I LOVE duck. One thing, though. The article doesn't mention at what temperature to consider it "done". I have been told by various cooks and also at restaurants that duck isn't like chicken, i.e. you don't want to cook it to 185 degrees (dark meat). It can be served at varying ranges, like beef (med rare, etc).[p]I'd be interested to hear your opinion as well as other forum members ideas about the finished internal temperature of duck...[p]Tonia
:~)
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QBabe, I'm still a tad squeamish when it comes to 'pink' poultry. [p]According to the FDA, duck is 'safe' at 160° throughout the meat, even if it is pink. For tenderness, and getting rid of the pink, I suggest 165-170° in the breast and 175-180° for the rest.
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[ul][li]Duck on the Egg[/ul] -
[ul][li]More On Duck . . .[/ul] -
Rumrunner,
I agree taht a whole duck tastes better if slowly cooked to "well done" (~175), but.......seared duck breast done medium rare (very pink) is a treat.
Have fun.
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djm5x9,
Your ducks look excellent, thanks for sharing your technique. [p]If you like to marinate duck try Chinese Marinade by Lee Kum Kee from your local Oriental grocery, it gives the duck authentic Chinese flavor. I smoke with whole star anise thrown on the burning lump for good luck, some days I need all the luck I can get.
Clay[p]
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Marvin,[p]That's how I've had it at one of the local "upscale" restaurants and it was absolutely divine! I just made myself forget it was poultry and enjoyed the flavor and tenderness. I'd be interested in knowing the internal temp it when prepared that way...[p]Tonia
:~)
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Rumrunner,[p]Thanks! [p]You know, I was thinking, I somehow missed out on your tuna spread in Ocala.[p]Tonia
:~)
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QBabe
I attended a cooking class that had duck breast served pink. It was the first time that I ever ate poultry that wasn't cooked all the the through on purpose. I discovered why people serve duck that way, it was great. But I really think the egg lends itself to cooking whole ducks. I really wouldn't cook it without the drip pan, because I wouldm't want that much fat in the firebox and on the bottom of the cooker. Dr BBQ has a real good recipe in his book. I have yet to go wrong with one of his recipes.
Bill
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