Divemaster
somebody shut me the fark up.
- Joined
- Sep 23, 2007
- Location
- North Side of Chicago Illinois
I’ve had a taste for duck for a little over a week… So I stopped by my local ‘Mega-Mart’ and picked one up along with the rest of the items I needed for dinner, a Granny Smith Apple, two oranges.
The thawed duck, the apple quartered, and the oranges peeled.
I stuffed the rinsed out duck with the fruit.
With my BGE pre-heated to 225*, I put the stuffed duck on. After about 4 hours, I kicked the temp up to 325* to brown and crisp the skin.
Nothing better than smoked duck with orange sauce on the side, wild rice, asparagus sautéed with butter and garlic, and fresh bread.
The thawed duck, the apple quartered, and the oranges peeled.
I stuffed the rinsed out duck with the fruit.
With my BGE pre-heated to 225*, I put the stuffed duck on. After about 4 hours, I kicked the temp up to 325* to brown and crisp the skin.
Nothing better than smoked duck with orange sauce on the side, wild rice, asparagus sautéed with butter and garlic, and fresh bread.
