Whole Duck

[bbqking]

So today I’m doing a whole duck. Fingers crossed. I read a ton of stuff on how to do it...tmi! I bribed it in water with salt, brown sugar, and red cooking wine, with some balsamic vinegar. 24+ hours drained patted dry, then put lawrys perfect blend seasoning all over it, inside and out, stuffed it with apple, onion, and celery. Scored the skin a little. And it on the SmokeFire at 375. Will post more pics as we go.

 

[bbqking]

It’s already at 120...

 

[bbqking]

Ok so I’ve been basting it in raspberry preserves mixed with blues hog, and Stubbs Smokey sweet bbq sauce. It’s at 160+ everywhere I checked. Tented in foil waiting for 1/2 hour to carve it up. More pics as we make plates.

 

[bbqking]

Ok, so... my first thoughts are not much breast meat. And the breast meat is dark. The meat tastes like a milder turkey like flavor. Not gamey, not fishy. The texture is kind of flakey. I’ve heared duck is greasy, but this one wasn’t. The skin, IMO, was very good. Basting sauce went well. Not my favorite. I may do just a duck breast someday, but not a whole one again. It was very hard to cut apart, even with shears,

 

[Bruno]

No my thing but it looks like you nailed it!!

 

[Captainmike]

Looks like you gave it the good ole college try that’s for sure! Really looks good. I’ve had duck I liked and duck that I didn’t, at restaurants though so not sure the factors involved.

 

[bbqking]

What bad is the d and f key are to close together...got to be extra careful with my spelling.

 

[Bruno]

What bad is the d and f key are to close together...got to be extra careful with my spelling.

I liked it better the other way