Grilling a duck after the snow storm

[spinsheet]

What better thing to do then grill a duck with a foot of snow on the ground!

I bought a duck last night and decided since I would be off work today it sounded like a good project. I'm brining it right now and plan on letting it brine for about three hours before putting it on the grill. My thought is about 325 for 2 - 2.5 hours with some hickory chips to add a bit of smoke. At an internal temp of 165 I'm guessing it will be about ready.

Any thoughts on a rub for it?

[OGlenn]

I did a duck this past weekend on the roti. My method was dry brine for a couple days with kosher salt sprinkled over the bird, then cook with cut limes inside. Key was to poke several holes in the skin to allow the fat to drain into the pan, where I placed a few red potatoes to cook in the duck fat. Grill ran around 375 for 90 mins or so. Skin was nice and crispy while meat was still juicy. Was a delicious Sunday meal!

[spinsheet]

That's a great idea to put some veggies in the drip pan. Never thought of that. I might try potatoes and carrots.

[spinsheet]

My before and after duck. Turned out great!

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Oops, that didn't work. Trying again...

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OK, I'm obviously doing something wrong here...

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One more time...

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OK, I give up...

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One last time...
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[MaxBobcat]

5th times the charm!

Looks great.  I love duck.   

[1buckie]

5th times the charm!
Looks great.  I love duck.   

Intrepid & tenacious......and bulldog-like.......what it takes to be a GrillFella......

Spin.....thanks for trying so hard on the pics.....it was worth it !!!!!