I did it!
First I want to thank all of you that gave me your suggestions.:clap2:
As usual, and as should be, I tried to take all of the advise and make it my own.
As stated before my first duck in the oven was a disaster. But this one was a total success.
I used my own secret recipe rub, same as on beef or butts or ribs or turkey. You get the idea. Pricked the skin as told and used my chicken stander upper in a foil pan to catch the drippings.:becky: Added a beer for good luck.
Put the little guy/girl? on the Bandera at about 250 for four hours. With hickory and an Australian Pine stick.
Next I figured I needed a glaze. What to do? No oranges etc. But I do have Grand Marnier. :clap2:
Took a very very small onion, about two table spoons, diced finely,and sauted in butter until just soft. Add about 4 oz. of GM, one Table spoon of honey and simmered. Longer is better in this case. Now I like to wing it so when the ducky was done, I degreased the drippings and added it to the mix along with a piece of fat from the bottom of the pan. then added lots of butter and simmered some more till it was thick like candy. Added a little water to this and it was done. Came out like to die for.
Sharron was very late getting home so I had to foil and towel the duck for about an hour. No problem. She got home and I served it up. Now I have to say that Shar does not like duck that well and sweet glaze is a no no!
She loved it and said the glaze was what made it. We can have it again.:clap2::clap2::clap2:
Because she was late and I was hungry I only got one pron but the pan with the glaze is in it too.
Not much left, but, "Just Plain Yummy"
Again, Thanks
