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5 minutes ago, rotuts said:
why not do a duck the way you did th chicken.
no added smoke to the fire
and keep the ducks in a pan , perhaps on a shallow rack
so you can save the duck fat
The rendered fat was too smokey for my taste. The lump charcoal imparts some smokey flavor. I'm just not a fan of smokey fat.
2 minutes ago, rotuts said:
why not do a duck the way you did th chicken.
no added smoke to the fire
and keep the ducks in a pan , perhaps on a shallow rack
so you can save the duck fat
The rendered fat was too smokey for my taste.
