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Unread 10-24-2012, 08:39 AM   #22
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
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Quote:
Originally Posted by Gore View Post
We do duck a number of ways. My wife makes a very nice Peking duck, but it is about 3 days of prep. For something quite a bit easier, we grill it, but after scoring and cooking the fat down: http://www.bbq-brethren.com/forum/sh...d.php?t=122273
Wow, that looks awesome, thanks for sharing! Will have to look out for duck breasts one day, but first I need a proper grill (only have my WSM right now, I don't count my good old African Cow Dung Charcoal Grills any more).

I haven't taken a look at our goose yet, it's still in a bag in the fridge, so this will be very interesting to see how fatty that goose really is.

If there really is enough fat under the skin, should I only rub it, or would I want to get rub also under the skin?

As said, I'll post a picture once I have spatchcocked it and decided on brine or no brine.
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