Duck

Badjak

Badjak

is one Smokin' Farker
Joined
Jun 23, 2016
Messages
727
Reaction score
1,396
Points
0
Location
In the hot Zambezi Valley
Just a simple question:
Has anyone ever put a duck on a rotisserie and how did it come out?
Or any other suggestions for preparing duck are welcome!
Note: I got a whole duck. Not just duck breasts
 
I have and I came to the conclusion that I don't like it because I have to cook my favorite part(the breast) past where I like it to get the skin and legs to where they are good to eat. That doesn't mean it wasn't tasty. I just like my duck parts cooked VERY differently.
 
For me the ONLY way to eat duck is:

1. Slice into thin strips
2. Soak in milk (changing regularly) for a couple of days
3. Wrap around an uncooked ABT keeping the bacon
4. Grill
5. Hope friends or family come by and eat most/all of ‘em
6. Shoot some more
7. Return to step 1

Sorry I can’t be more help. I think there just plain bad. Super fun to hunt. Super bad to eat.

Before she passed away a friend of my mom would take all I would bring her - that was the good ole days.



Sent from my iPhone using Tapatalk Pro
 
Badjak said:
Just a simple question:
Has anyone ever put a duck on a rotisserie and how did it come out?
Or any other suggestions for preparing duck are welcome!
Note: I got a whole duck. Not just duck breasts
Click to expand...

Im curious to see what answers you get. My concern would be lanterns ie: I prefer the breasts far less done than the legs/thighs.
 
I more or less got the same issue as already mentioned.
I like breast rare to medium rare, so I have been thinking about taking the duck apart, but then, maybe I should try spinning it.
I have actually had a number of duck curries in Thailand and Vietnam where the meat is definitely cooked well done.
Sooo, I am thinking of cooking it on the spit and if the breast is not totally to my liking, I will use it in a duck curry....
I have also found a good sounding Indonesian recipe. It calls for steaming the duck in banana leaf and finishing on the grill. I figure I can adjust that to spit roasting.
I'll make up my mind in the next couple of days.
One think is for sure: the duck fat will be used for frying potatoes!
 
Use a drip pan and pierce the skin, ducks have a lot of fat. That's all I know about cooking duck.
 
Last edited:
I have come to like using my Anova Sous Vide for cooking duck. For whole duck I will remove the breast, season and vac seal then sous vide at 122 for a couple of hours then a quick sear on the fat side and it comes out a perfect medium rare. For the hind quarters, season add a pat of butter, vac seal then souse vide at 175 for about 10+ hours and meat is perfect for pulling, tender and juicy like a confit. You can add any fresh herbs to a vac bag prior to sealing, fresh rosemary to the legs and thighs works well.
 
Your only issue is flare-ups that will char the skin if you have your heat source directly underneath. Find a way to offset the fire or the duck and catch the drippings if you can. Other than that, you should have no issues.

Traditional Peking Duck is done vertically in wood fired ovens as you can see below.
002564bbb1ef0e91047104.jpeg


The fire is in the front with the flue at the back where there are rods for hanging the duck. Fat drippings are collected at the bottom.

There is a clear separation of fire and duck. No doubt you can set up a rotisserie to make sure this works for you.

Hope you can show is the results!:grin:
 
kevinstaggs said:
For me the ONLY way to eat duck is:

1. Slice into thin strips
2. Soak in milk (changing regularly) for a couple of days
3. Wrap around an uncooked ABT keeping the bacon
4. Grill
5. Hope friends or family come by and eat most/all of ‘em
6. Shoot some more
7. Return to step 1

Sorry I can’t be more help. I think there just plain bad. Super fun to hunt. Super bad to eat.

Before she passed away a friend of my mom would take all I would bring her - that was the good ole days.



Sent from my iPhone using Tapatalk Pro
Click to expand...

Don’t like duck? :twitch: You’ve been doing it wrong! :tsk:
 
Duck and Andouille Gumbo is a stable in Louisiana

Roast or smoke your duck, capturing the drippings in a pan
De-bone the meat, reserving the carcass
Use the carcass to make stock
Use the drippings to make your roux
Coarsely chop your meat o add to the gumbo with the andouille.


David
 
Swine Spectator said:
Duck and Andouille Gumbo is a stable in Louisiana

Roast or smoke your duck, capturing the drippings in a pan
De-bone the meat, reserving the carcass
Use the carcass to make stock
Use the drippings to make your roux
Coarsely chop your meat o add to the gumbo with the andouille.


David
Click to expand...

I'd like to see that!:clap2::hungry:
 
You must log in or register to reply here.

Similar threads

cayenne
Smoked whole duck on an offset smoker...Who's done it before?
Replies
10
Views
963
Big George's BBQ
Big George's BBQ
The_Kapn
Sauce for Smoked Duck Breast
2
Replies
23
Views
2K
The_Kapn
The_Kapn
cayenne
Smoking "Other" Meats: Lamb, Duck, Salmon....etc. Any words of wisdom/suggestions?
Replies
18
Views
1K
gcs
G
bowhnter
Where to source duck breast
2
Replies
25
Views
1K
Big George's BBQ
Big George's BBQ
SmokinAussie
Duck Breasts and Saigon 21? Why not...
2
Replies
22
Views
1K
Mikhail
Mikhail
Back
Top