This is the first time I've done beer can anything. Normally when I do dicks or whole chickens, they're on the rotisserie. In the case of ducks, I prick the skin all over with a steak knife and that's worked well. This time, I lifted the skin off the meat and then scaled it with hot water as their recipe calls for. A lot of fat collected in the tray under the beer can roaster - this will be set aside for drying things.
Here's a picture of the duck resting. The taste test will be interesting. I might end up using their glaze but on the rotisserie instead if this doesn't work out.
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