Picked up a whole 4.75 lb duck yesterday at BJ's for $2.7/lb. Cut the wing tips off, trimmed a little excess fat off, dry brined, and poked holes in the skin with a fork to allow fat to render.
My plan today was to allow about 4 hours for cooking. I was going to season with S&G and cook on my WSM @ 225 until an IT of about 135 in the breasts then finish in a 450 oven until the skin crisps. I am also going to use 2 to 3 chunks of cherry.
Does that sound like a good plan? Any other suggestions. I combed through the forum yesterday and found a few good suggestions but there aren't many threads on duck.
My plan today was to allow about 4 hours for cooking. I was going to season with S&G and cook on my WSM @ 225 until an IT of about 135 in the breasts then finish in a 450 oven until the skin crisps. I am also going to use 2 to 3 chunks of cherry.
Does that sound like a good plan? Any other suggestions. I combed through the forum yesterday and found a few good suggestions but there aren't many threads on duck.
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