First Duck Cook With The PBC

[lschweig]

I did a duck a couple of days ago and the flavor was amazing, but I must have had the probe in the wrong place as it is slightly underdone.
I am thinking that I can put the leftover pieces in the oven and bring it to the 140 target range and should be good to go. Does anyone have another thought?
I used PBC AP rub mixed with baking soda as per Kathryn and put in fridge uncovered for 24 hours or more.

[MBMorgan]

Duck is simply awesome on the PBC. I tend to use MMD as the rub on mine (duck likes sweetness). The only small problem I've had with duck is occasional rubbery skin if I'm not careful to get the PBC temp up into the 325-350 deg. F range.

FWIW, I think your plan to get the leftovers up to 140 in the oven should work just fine.

[lschweig]

What is MMD?

[MBMorgan]

Sorry (we loves our acronyms around here): Meathead's Memphis Dust

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

[lschweig]

Is it Meathead's Memphis Dust?

[Jerod Broussard]

People also poke the breast skin profusely to allow fat to drain out and not rubberize the skin too much.

[lschweig]

Thanks I will do that.

[lschweig]

I forgot to poke holes in the skin and had to forcefully peel away the skin finally. Well anyway I learned a lot from this cook.

[John Tanner]

I did my first duck on the PBC earlier this year and it turned out fantastic. I poked a lot of holes in the skin, especially around the breast (without piercing the meat), applied a good all purpose rub (Eat Barbecue Zero to Hero I think), brushed with olive oil and added some apple and pear wood. cracked the lid when the meat hit 135 or so which ramped up the temps and crisped the skin. The fat that was left on the breast was delectable and skin had a decent crispness to it. I think it's time to do some more duck!

[GadjetGriller]

Where you guys getting the duck? (hunt it yourself buy it local?? We dont have Duck locally well that I know of) Would love to try one.

[Obi-Dan]

I hunt mine down in the freezer section.

[GadjetGriller]

Thanks I'll check the freezer of the high end supermarket in town!! Now that I know that frozen is ok!! Thanks

[kill2grill]

If you have an international market they carry it. Right next to the live frogs

[lschweig]

I bought mine in the local grocery store in the frozen meat section.

[MBMorgan]

Local grocers here carry frozen duck ... which, unfortunately, tend to be already injected with brine. However, I discovered that an excellent local meat market (Tony's) and Whole Foods both carry uninjected birds.

[Potkettleblack]

Any reason not to score the breast skin, rather than poke holes. It makes a delicious and beautiful presentation on traditionally roasted duck breast. More crispy corners.

http://www.epicurus.com/food/recipes/wp-content/uploads/2011/10/grilled-duck-breast.jpg

[MBMorgan]

Any reason not to score the breast skin, rather than poke holes. It makes a delicious and beautiful presentation on traditionally roasted duck breast. More crispy corners.

No reason at all. I always score duck skin now ... it works better than poking holes ... and as you said, it makes a nice presentation.