1 reply to this topic

[guzzirider]

Hi Alton, thanks for redefining "must see TV" for me!

Well, I love duck, and I love charcoal. Any suggestions on a good way to introduce the two and get them to play nice?

Note that in addition to "normal" direct heat grilling, my grill has a rotisserie, and also an offset firebox for slow and low smoking, so I can use any of these methods.

Oh, BTW, your tip on cooking tuna directly over a charcoal chimney was brilliant! It turns out so perfect that I'm finding it increasingly difficult to order tuna at restaurants, because it usually pales in comparison to what I make at home! (umm... except Morimoto's tuna, of course!)

Jason in Philly

[Alton Brown]

Cut up the duck and steam it for about 15 minutes to render out some of the fat...otherwise you'll have a fireball on your hands.