Store bought duck I know my way around, wild duck I never had. After washing and patting it dry grab a fork and poke the entire duck go heavy around the fatty areas. For seasonings I go with kosher salt, pepper, onion powder, garlic powder, poultry seasoning and maybe a little bit of seasoning salt. Two days in the refrigerator, first day in the Ziploc bag second day no Ziploc bag to dry the skin out. Cooked indirect with a pan underneath because there will be alot of grease escaping, take out when internal temperature reaches 170. Enjoy.
Topic: Duck for Christmas (Read 785 times)
