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Whole Wild duck on big green egg...
Posted on 1/20/14 at 2:33 pm
Posted on 1/20/14 at 2:33 pm
Any suggestions as to time and temp?
Posted on 1/20/14 at 2:40 pm to green buddy
Would brine. Also, it's lack of fat content is going to prevent it from getting tender before drying out. I would put some smoke on it for 45 mins and then foil it, and cook at 250 for a couple of Horus. Maybe put someone onions and garlic in the foil pouch. Slice or two of bacon wouldn't hurt either.
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