Differently gonna give this a try!!!

[GadjetGriller]

Yes that is a Duck!!! In Lubbock Tx!?!?! gonna get me one how do you guys cook yours!! All I know is you have to pierce the skin to let the lovely Duck fat seep out. Beyond that not a clue (hows thats different from my other cooks I dont know lol!) oh would you try to collect the duck fat??

[HouseHomey]

Duck fat yes. If doing a breast, cold pan and render that fat until your desired internal temp. Slowly though.

The dark meat is awesome with mash and duck gravy from the bones.

[GadjetGriller]

Wow Sounds great!! What is slowly (temp wise) Thanks in advance!!

[HouseHomey]

If it's in a pan where you render the skirn to crisp it's about mid low, you want a low sizzle skin side down when it comes up to temp.

[texastweeter]

Lubbock huh, I get out there a few times a year, my company has a large center there. But anyway, I have been wanting to make an authentic tea smoked duck for a long time. cant find the wood for it though. just something to think about.

[GadjetGriller]

texastweeter Looking up Tea smoked duck right now!(although if you cant find the wood I know Lubbock want have it lol.

[JCGrill]

Roast it like turkey, but stay lower on finished temp. Medium rare is where I like it.

[MBMorgan]

Duck, MMD, PBC at 350-375, don’t worry about collecting the fat ... you can buy jars of that.

[MBMorgan]

I tend to go more medium than rare (135ish) ... but duck and beef temps are pretty much the same.

[HouseHomey]

Ha!! Love it!

[GadjetGriller]

I love your idea on how to hold the temp prob I'm gonna steal that for sure!!

[JCGrill]

Not sure if that duck will get crispy enough, but here's an idea.

http://www.seriouseats.com/recipes/2010/09/peking-duck-mandarin-pancakes-plum-sauce-recipe.html

[GadjetGriller]

Thanks sounds interesting! maybe a little to involved for my 1st time but I'm thinking of getting 2 so maybe then!