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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2012, 11:15 PM   #16
gtr
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Looks great!

I've never cooked duck - what's good to know before cooking those critters?
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Unread 11-22-2012, 11:30 PM   #17
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Quote:
Originally Posted by gtr View Post
Looks great!

I've never cooked duck - what's good to know before cooking those critters?
Greg, I cook 'em like your wife does chicken or close.
They are fatty so I like to make sure they are suspended on a rack so the fat drains.
Dry salted skin and 400f, unlike chicken they must not be stuffed but rather leave the rear passage wide open so hot air flows inside
Herbs etc inside is fine.
I also never sauce it because the skin goes soggy instantly.
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Unread 11-23-2012, 07:47 AM   #18
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I've honestly never cooked store bought but the most important thing about cooking wild duck is to not cook past medium rare. You can do medium but its just not near as good... dont go past mediun or you'll never eat it again..... cut the breast into smaller sizes so it cooks more evenly.. brine for a day in saltwater... if you do these things just add your favorite rub and a piece of bacon and youll love it.
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Unread 11-23-2012, 03:04 PM   #19
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Just pulled 6 breasts out of the freezer from a shoot acouple of weeks ago for smokin tomorrow in the UDS.
The plan was brine them for 3 hours, hang to dry then cold smoke over beech for 24-36 hrs followed by a quick hot smoke keepin them pink...
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