Duck

Badjak · 10-12-2018, 12:54 AM

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

lantern · 10-12-2018, 06:04 AM

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.

kevinstaggs · 10-12-2018, 07:09 PM

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

Baychilla · 10-12-2018, 07:16 PM

Quote:

Originally Posted by Badjak

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

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.

Badjak · 10-13-2018, 12:50 AM

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!

mchar69 · 10-13-2018, 10:43 AM

For you hunters - Williams Sonoma's Grilled Duck Breast w/ Cherry Zinfandel sauce is really, really tasty.
https://www.williams-sonoma.com/reci...del-sauce.html

dadsr4 · 10-13-2018, 11:29 AM

Use a drip pan and pierce the skin, ducks have a lot of fat. That's all I know about cooking duck.

EdF · 10-13-2018, 01:48 PM

Maybe try this one. https://amazingribs.com/tested-recip...ng-duck-recipe

What kind of duck?

You want to get really, really complicated, there's this.

https://www.chefsteps.com/activities...g-duck-at-home

Buried somewhere in this noisy post is a fairly simple method - search on roast duck: https://www.evernote.com/l/AKJNZrDFR...fdgCBSVMM2sP2E

BillN · 10-13-2018, 02:09 PM

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.

SmokinAussie · 10-13-2018, 06:14 PM

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.

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!

TheBBQJew · 10-13-2018, 07:50 PM

Quote:

Originally Posted by kevinstaggs

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

Don’t like duck?

You’ve been doing it wrong!

Badjak · 10-15-2018, 01:19 AM

Thanks for all the suggestions!
The duck is in the fridge for defrosting.....

Swine Spectator · 10-15-2018, 05:50 AM

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

sniperfx · 10-15-2018, 10:31 AM

just smoke it to 140 degrees!!! Juicy as a peach!

SmokinAussie · 10-15-2018, 09:27 PM

Quote:

Originally Posted by Swine Spectator

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

I'd like to see that!

10-12-2018, 12:54 AM	#1
Badjak is one Smokin' Farker Join Date: 06-23-16 Location: In the hot Zambezi Valley	Duck 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 __________________ Life is too short to drink bad wine (anonymus)

10-12-2018, 06:04 AM	#2
lantern is Blowin Smoke! Join Date: 12-16-07 Location: Marion,NC	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. __________________ Chris

10-12-2018, 07:09 PM	#3
kevinstaggs Babbling Farker Join Date: 04-16-17 Location: Davis, OK Name/Nickname : Kevin	Duck 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 __________________ “We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop

10-13-2018, 12:50 AM	#5
Badjak is one Smokin' Farker Join Date: 06-23-16 Location: In the hot Zambezi Valley	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! __________________ Life is too short to drink bad wine (anonymus)

10-13-2018, 11:29 AM	#7
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	Use a drip pan and pierce the skin, ducks have a lot of fat. That's all I know about cooking duck. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

10-13-2018, 10:43 AM	#6
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	For you hunters - Williams Sonoma's Grilled Duck Breast w/ Cherry Zinfandel sauce is really, really tasty. https://www.williams-sonoma.com/reci...del-sauce.html

10-13-2018, 01:48 PM	#8
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	Maybe try this one. https://amazingribs.com/tested-recip...ng-duck-recipe What kind of duck? You want to get really, really complicated, there's this. https://www.chefsteps.com/activities...g-duck-at-home Buried somewhere in this noisy post is a fairly simple method - search on roast duck: https://www.evernote.com/l/AKJNZrDFR...fdgCBSVMM2sP2E __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. Last edited by EdF; 10-13-2018 at 01:58 PM..

10-13-2018, 02:09 PM	#9
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	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. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

10-13-2018, 06:14 PM	#10
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	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. 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! __________________ A butterflies wings. About to bring down everything...

10-15-2018, 01:19 AM	#12
Badjak is one Smokin' Farker Join Date: 06-23-16 Location: In the hot Zambezi Valley	Thanks for all the suggestions! The duck is in the fridge for defrosting..... __________________ Life is too short to drink bad wine (anonymus)

10-15-2018, 05:50 AM	#13
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	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 __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!