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Some duck
Little Steven
Posts: 28,817
Don't know what happened to the prep and cook pics but this is the duck I did last night.
Made a stock from leftover cornish hen bones duck giblets, backbone and wings.
Reduced the stock and added sope port and blackberry jam and fresh berries.
Cooked indirect at 250* for about two hours with a drip pan to catch the duck fat. Did the fries in the other egg at 400 in the duck fat.
Made a stock from leftover cornish hen bones duck giblets, backbone and wings.
Reduced the stock and added sope port and blackberry jam and fresh berries.
Cooked indirect at 250* for about two hours with a drip pan to catch the duck fat. Did the fries in the other egg at 400 in the duck fat.
Steve
Caledon, ON
Comments
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Looks great Steven and did she approve of her Birthday dinner?? I hope you cleaned it up and did not make her! I have heard about your cooking messes LOL but if that is the result.....I'll do dishes any day !!
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Steven-Wow...that looks delicious. Duck is something I haven't tried on the Egg. Nice pics.
Brian -
Looks fabulous as usual Steve. Thanks for sharing.
Ron -
Hey Steve,
Looks as good as it sounded last night. The sauce and garnish set off the meal quite nicely -
Bill,
Thanks. I don't know where all the other pics are.
SteveSteve
Caledon, ON
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Thank you Ron. This was really good. I added a couple of small pieces of applewood and it was just enough.
SteveSteve
Caledon, ON
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Nice, Duck, duck liver, fries in duck fat. Good looking plate.LBGE Katy (Houston) TX
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Great cook Steven. Seems like a rather simple preparation for you. This is one I can remember.
Isn't there some room in the recipe for more stuff? -
Brian,
I've done a few ducks but this was my best. It was the lowest temp I have used.
SteveSteve
Caledon, ON
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Barry,
Wish I was a better photographer. Thanks
SteveSteve
Caledon, ON
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Looks awesome. My son did a duck ala Alton Brown via the oven once that turned out great. I will take it on the Egg now
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Steven, you always make it look way too easy. If I did that meal, it would take a days to plan, prepare, and cook. Duck fat fries, Yum.
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Nice Steven. Never had duck, but looks like I need to try it.
Mike -
Rebbeca,
Thanks but it was really easy.
SteveSteve
Caledon, ON
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Big George's BBQ,
Use a big drip pan and space it from the platesetter and it's an easy cook. Prick the skin laterally all over the duck before you put it on. If you pierce the meat it will dry out.
SteveSteve
Caledon, ON
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Thanks Mike,
I would do it a lot more often if my family would eat it.
SteveSteve
Caledon, ON
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Fries in duck fat. Dang. You could be on to sumthin pal.
Good lookin' vittles.
Cheers, and good seeing you again.
Chris -
well i was going to post last nights dinner till i saw that,, good eats for a weeknight,. then again you got you eggs back on the deck...and it has been a long time..hope it was as good as it looked ...
bill
p.s. caveman went to the post office yesterday. expect the feds and mounties here friday afternoon :laugh: -
emeril was wrong... duk fat rules!!!
halfed new or fingerlings in the cast iron on the egg swimming in duk fat and a hint of rosemary, salt and pepper,,
goes great with lamb beef chicken and lipitor.
congratulations on the jack.
bill -
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Chris,
There are no fries like them. Great seing you too and Happy Birthday.
SteveSteve
Caledon, ON
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Julie,
She did just fine on bling :S Thank you for shopping at Tiffany's Mr. Nelson. :pinch:
SteveSteve
Caledon, ON
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That duck looks vary tasty Steven
Ross -
Thanks Ross.
I posted the prep pics a minute ago.
SteveSteve
Caledon, ON
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Man that looks good!! I need to get some duck and try it! i have never tried it but it always looks so good every time i see some on here!!
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Duck is a favorite and that is beautiful. I like the idea of the sauce.
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Steve,
That looks really damn good.
I'll be hunting those babies this weekend and the reports from the area have been great. I'll be egging up a storm for the crew. 3-4 eggs are coming.
Adam -
Adam,
I haven't tried wild duck but the low and slow might work. Maybe brine first.
SteveSteve
Caledon, ON
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