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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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11-22-2012, 11:15 PM
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#16 |
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Quintessential Chatty Farker
  
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
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Looks great!
 I've never cooked duck - what's good to know before cooking those critters?
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50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby!   SPFP Mayzie's keeping an eye out for you! WTFWGALD? 
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11-22-2012, 11:30 PM
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#17 | |
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Babbling Farker
  
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
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Quote:
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. Flavors: citrus, star anise, cranberry , plum
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 The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow |
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11-23-2012, 07:47 AM
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#18 |
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On the road to being a farker
Join Date: 11-28-08
Location: AL
Downloads: 0
Uploads: 0
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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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18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
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11-23-2012, 03:04 PM
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#19 |
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Got rid of the matchlight.
Join Date: 08-22-12
Location: Malmesbury UK
Downloads: 0
Uploads: 0
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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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