Weber Grill Duck Recipe

Smoked Duck (On a Kettle Grill) DadCooksDinner

WebJul 2, 2015 · Sprinkle the duck with the salt and pepper, inside and out. Set in a baking dish, and put it in the bottom of the refrigerator, uncovered. …

Rating: 5/5(2)
1. Unwrap the duck, remove everything from the cavity, and pat dry with paper towels. Trim the neck skin just below the nub of the neck left on the duck. Poke the duck skin all over with a paring knife, so the fat can escape. Poke through the skin, but not into the meat – I poke with a very flat angle so I stay away from the meat. Sprinkle the duck with the salt and pepper, inside and out. Set in a baking dish, and put it in the bottom of the refrigerator, uncovered. Refrigerate at least overnight, preferably 24 to 48 hours.
2. Set the grill up for indirect low heat (250°F): Set your grill up for indirect low heat, 250°F, with a drip pan on one side of the grill and the fire as far over on the other side as you can get it. In my kettle grill, I open the bottom vents a crack, with the blades of the ash sweeper covering 3/4 of the rectangular holes. I make a tight pile of 80 unlit coals on 1/3rd of the charcoal grate, about three coals deep. (3/4 of a charcoal chimney full.) Nestle the smoking wood in the coals. Next, I light 10 coals in my chimney starter; when the coals are lit and covered with gray ash, I pour them on top of the unlit coals. Then I set the drip pan on the other side of the charcoal grate, add my grill grate, and brush it clean. I put the lid on the grill immediately and set the top vent to half open.
3. Grill smoke the duck: Put the duck on the grill grate over the drip pan, breast side up, and close the lid. Adjust the top vent to stabilize the temperature at roughly 250°F; let the temperature settle for fifteen minutes between vent adjustments. Once the temperature settles down, check the grill every hour and tweak the vent if necessary – a little more open for higher heat, a little more closed for lower heat. (The grill temperature is going to move around a lot; 250°F is my target, but I expect it to bounce around between 225°F and 300°F. And, keep the lid closed as much as possible – every time you lift the lid, heat will escape and the air you let in will cause the coals to heat up.) After an hour and a half, rotate the duck so the other side is facing the fire. The duck is done when it reaches a temperature of 175°F in the deepest part of the thigh, about 3 hours.
4. Serve: Remove the duck to a platter and let it rest for ten minutes. Carve and serve. (I cut the breasts and legs away from the body, slice the breasts crosswise into 1/2 inch thick slices, and serve each diner a sliced breast and a leg.)

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Low Carb Peking Duck Step Away From The Carbs

WebJan 26, 2020 · Instructions. Prepare the duck and the sauce according to the separate recipes. Prepare the cucumber, green onions and lettuce …

1. Prepare the duck and the sauce according to the separate recipes.
2. Prepare the cucumber, green onions and lettuce leaves, and set them out on serving plates.
3. Warm the tortillas (if using) in a microwave for 10-15 seconds.
4. Invite your guests to create their own wraps, using either the lettuce leaves or tortillas.

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Hoisin Barbecued Duck Recipe Food.com

WebApr 10, 2005 · Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck …

1. Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
2. Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
3. Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
4. Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.

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