Originally Posted by Mark Warren
Never have BBQ Duck before it is so fatty I have always cooked in inside a deep pan completely covered in 25 pounds of rock salt @ 500 Degrees for an hour. Sounds weird I know but the rock salt renders and draws all the fat away from the meat and no it doesn't taste salty.
That Does look good, how did it taste and how about the fat?
Another way to do duck in the oven is use a roasting pan, but put the duck on a roasting rack, and angle the carcass, so the fat flows down into the pan.
No salt needed.
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller