Mroffman1
Wandering around with a bag of matchlight, looking for a match.
I'm grilling a whole duck. I use a mix of hickory and mesquite chips and chunks.
Any advice?
Any advice?
Grilling a duck on a beer can.
- Thread starter Mroffman1
- Start date
Grimm5577
is Blowin Smoke!
I would suggest looking into how they make peking duck. Basically give your duck a bath in some what boiling water to help melt some of the fat away under the skin. then air dry it for it about a day then grill.
S
Sausage Warrior
Guest
I like that beer can idea for one major reason: Collecting rendered duck fat for frying or sauteing - even finishing the cook confit!
bathmatt
Knows what a fatty is.
When I do duck, I brine, butterfly then smoke it at like 275 until an IT of 135, then I have a scortching hot cast iron skillet and brown/crisp up the skin, then I eat it and have a beer and pass out, but that last part is optional 
Also, if you have em, smoke the feet and eat them
Also, if you have em, smoke the feet and eat them
Bludawg
somebody shut me the fark up.
Make some cuts in the skin to let the fat out as it renders and catch it thats good stuff don't waste it. Cook it hot 350+
nmayeux
Babbling Farker
I would spatchcock (remove the spine and flatten), and cook over indirect heat with a pan underneath to collect the goodies. A good brine and rub will add all the flavor and moisture you need.
