Duck

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cfonnes

cfonnes

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