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-   Meat Smoking, Curing and Sausage Making (http://www.homebrewtalk.com/f172/)
-   -   Duck (http://www.homebrewtalk.com/f172/duck-371866/)

cfonnes 12-04-2012 12:48 PM

The supermarket had some ducks next to the turkeys on sale after Thanksgiving, I decided to give it a go.

Brined it for about 6 hours then threw it on the kamado with some cherry wood.

This thing turned out amazing, my wife and even the foster kid were raving about it.

ThickHead 12-04-2012 12:52 PM

There is a reason you see ducks hanging in all those Chinese restaurant windows. They're frickin' delicious.

motobrewer 12-04-2012 12:54 PM

i love duck - i tried cooking duck 'l orange once. it turned out....ok

i did discover i'm not very good at carving birds.

bobbrews 12-04-2012 12:59 PM

One of the only meats you should start in a cold, ungreased pan because of the high fat content of the skin. It will burn too easily if tossed into a piping hot, oiled pan.

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