Simple duck breast

Gore said:

My wife does the Peking duck and it is a three-day process. Usually it is best in the oven. We've done it three times in the Primo. Only the last time did the fat render well (we kicked the temp up). The problem is that poultry soaks up smoke like a sponge and it is difficult to render the fat before it is too smokey.

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Does she use the air compressor or the bicycle pump to separate the fat from the meat?

I have grilled duck and it has rendered nicely.

Haven't smoked it.

You know what, I really like that recipe for a Greenhead or a LI Duck. Never thought of the side burner for the rendering :thumb: I like that process to save the fat. Duck fat is some special stuff and as someone mentioned, in conjunction with some taters, that really works.

Usually, I just marinate them, quarter or half them, and onto the grill after 24 hours in the juice.

Thanks for the post, I have some combining to do :thumb::clap2:

Gore said:

Sorry, I just can't eat taters like that anymore. As far as the rendering, that is the lowest setting my side-burner can do. I'd love it if I could set it lower, but it goes out. The low on the Weber is like a med-high on our inside stove.

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If you've got an outlet outside, you could use a hotplate...

deguerre said:

If you've got an outlet outside, you could use a hotplate...

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Or a heating blanket... :becky: