bought a frozen duck at grocery today any advise ?

[TexasOnion]

all advise welcome

[jcnaz]

Watching this one. I don't know quack about duck, but I would like to try it!

[AcrossFromHoss]

I've always loved duck with orange so I'd let it sit overnight in orange juice spiked with a little 5 spice. the next day id pad it dry and leave it to air dry in the fridge for at least 2 hours before stuffing the cavity with an orange cut into quarters. A little salt and pepper then onto the smoker for a low and slow cook. Towards the end of the cook throw a piping hot chimney of coals in to get that skin crispy. Maybe a brushing of orange marmalade for the last few minutes. Best of luck with your cook. I look forward to seeing what you do with it.

[pbe gummi bear]

I've always loved duck with orange so I'd let it sit overnight in orange juice spiked with a little 5 spice. the next day id pad it dry and leave it to air dry in the fridge for at least 2 hours before stuffing the cavity with an orange cut into quarters. A little salt and pepper then onto the smoker for a low and slow cook. Towards the end of the cook throw a piping hot chimney of coals in to get that skin crispy. Maybe a brushing of orange marmalade for the last few minutes. Best of luck with your cook. I look forward to seeing what you do with it.

This is on point if you are going for Peking duck style! Separate the skin from the meat while hanging to let it get extra crisp while cooking. I like to cook my poulty at 350-375F, then crank up the heat at the end to make the skin extra crispy. Make sure to tie up the legs/ wings so they don't burn on the cooker. Then dip in hoisin sauce/Teriyaki/tian mian jiang/chutney to taste.  Yum!

[TexasOnion]

thawing the duck tonight /// been watching youtube vids about roti duck & smoking duck  /// have a mixture to put inside the duck for a day and let the outside skin dry///  lol///// wish me luck

[AcrossFromHoss]

Excited that its on the go best of luck.
here is another frozen duck cook from the board:
http://weberkettleclub.com/forums/other-recipes/shayne's-orange-duckling/
Looks amazing!

[TexasOnion]

thanks AFHOSS that was an interesting cook  (link) /// I GOT A CHICKEN SITTING IN A BAG OF SMASHED ORANGES AND 1/4 CUP SALT /// I`m gonna make a test run on the chicken tomorrow  / and do the duck sat///. making a mixture to put inside chicken more details later

[TexasOnion]

well the chicken turned out   great gonna cook the duck sunday

[TexasOnion]

cooked the duck sunday // I started by making a paste out of ///4 tbsp. hoison sauce / 2 tbsp. sugar / 2 tbsp. garlic powder / 1 tbsp. salt / 1 tbsp. ginger powder / 1 slice of raw ginger // green onion  scallion 1-2 pieces /// put inside of bird and sew skin shut with bamboo skewer  (both ends )

[TexasOnion]

 I put 2 taters on rod too // cooked them 1 hour or so when I was smoking 

[TexasOnion]

[TexasOnion]

heres the finished bird 

[TexasOnion]

forgot to mention /// also added a orange quartered inside the  duck

[TexasOnion]

I believe I`m a chicken lover   // it was good but  I like chkn better /// could be the cook tho

[pbe gummi bear]

I believe I`m a chicken lover   // it was good but  I like chkn better /// could be the cook tho

I think that if you prefer chicken white meat then you'll like chicken over duck. Duck breast has the consistency closer to chicken thigh meat and the duck dark meat is significantly stringier. Both are still good eats though