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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Duck
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Old 12-04-2012, 01:48 PM   #1
cfonnes
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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.


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Old 12-04-2012, 01:52 PM   #2
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There is a reason you see ducks hanging in all those Chinese restaurant windows. They're frickin' delicious.


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Old 12-04-2012, 01:54 PM   #3
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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.
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Old 12-04-2012, 01:59 PM   #4
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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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