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bbq'ing duck?


gus_tatory

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is it feasible/desirable to barbeque duck? i throw myself on your expertise/experience. :smile:

i have a friend who bbq'd duck once and who did everything wrong:

--bird was improperly thawed and hence raw (not rare) inside

--bird was fatty and created, in his words, "enough smoke to be seen by satellite photo" :laugh:

so would you have recs? should i cut it into serving pieces or try it whole? should i prick the skin to release fat, or would this just make a stupid amount of smoke? would a glaze/marinade with a sugar, say maple syrup, aggravate the smoke problem?

*any* notes would be of help. thanks in advance,

gus :biggrin:

edit: corrected spelling of satellite.

Edited by gus_tatory (log)

"The cure for anything is salt water: sweat, tears, or the ocean."

--Isak Dinesen

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use an indirect heat method. If you spatchcock the duck ( remove backbone and flatten) cook on boney side first. Turnover cook on skin side away from coals and then crisp watching carefully on skin side over cooler coals.

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check this thread

duck

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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check this thread

duck

sorry, i did a search. didn't know this had been discussed, but thanks for the link.

that thread answers all my questions so far. :smile:

"The cure for anything is salt water: sweat, tears, or the ocean."

--Isak Dinesen

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Grilled duck breast is great for a quick dinner, but I don't think I'd cook a whole duck on the BBQ. Even roasting a whole duck is not simple, IMO...the breasts and the legs cook at totally different times.

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What do you mean by "bbq-ing" the duck? If you mean grilling the duck whole I would suggest steaming it for 5 minutes first and then shocking it in an ice bath. This will remove a lot of the exterior fat from the skin. If you can't steam it then boil it for about 8 minutes and then shock. If you are talking "bbq" in the sense of a dry rub and indirect heat cooking with or without a "mop" use the spray bottle of water if you see too many flare-ups, or lower the heat.

"He could blanch anything in the fryolator and finish it in the microwave or under the salamander. Talented guy."

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