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Message
Smoked/roasted duck
Posted on 7/12/15 at 11:17 am
Posted on 7/12/15 at 11:17 am
I usually cook duck on high heat on the rotisserie, but this time I cooked at lower temps (250 or so) indirect on the Weber kettle with some cherry and hickory wood. It took longer, but more fat rendered out, and the meat was really good. I increased the heat at the end to get the skin crisped.
Served with grilled romaine Caesar salad, a new favorite.
Served with grilled romaine Caesar salad, a new favorite.
5
Posted on 7/12/15 at 11:22 am to Twenty 49
A smoked duck is delicious . Looks great.
Posted on 7/12/15 at 11:55 am to Twenty 49
Oh man...that looks phenomenal
Posted on 7/12/15 at 12:18 pm to Carson123987
Posted on 7/12/15 at 12:38 pm to Twenty 49
Nice. I smoked two woodies I had brined for 24 hrs last weekend. They were excellent
Posted on 7/12/15 at 3:56 pm to Degas
quote:
Just curious...did you brine?
Dry brined for several hours in the fridge. No soak.
Posted on 7/12/15 at 3:58 pm to Twenty 49
Picture perfect!
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