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Grill Roasted Whole Duck with Asian Flavors

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  • pmorse36
    Former Member
    • Jun 2018
    • 107
    • Atlanta, GA

    Grill Roasted Whole Duck with Asian Flavors

    Tried something a little different today. I ordered some gorgeous ducks for the holidays from Maple Leaf Farms and had some free time this afternoon to take a trial run. I decided to offset the heavy duck with some light Asian flavors and sides and it turned out to be a true winning combination!

    I started by scoring the skin and dry brined over night to ensure an extra crisp skin. As you can see, I went a little deeper than intended in my scoring, but I don't think it affected the results.
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    I cooked the duck on the pellet smoker with a mix of cherry and hickory at 300 degrees with a drip pan to collect all of that liquid gold! She cooked for 4 hours at 300 and I flipped at the top of each hour. After 4 hours, I cranked it up to 400 to crisp the skin for about 15 minutes. Finally, I added my glaze which consisted of 3 tablespoons OJ, 1/2 cup honey, 1/2 cup orange marmalade, fresh chopped ginger, 2 tablespoons soy sauce and ~1.5 tablespoons of chili garlic sauce. After glazing, I let it set up for about 5 minutes, then pulled it off to rest. While it rested, I continued with my Asian flavors theme by whipping up some wasabi and roasted garlic mashed potatoes and a mixed green salad with a sesame oil and ginger dressing.
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ID:	609517 The skin ended extremely crispy and not fatty at all. The meat stayed incredibly juicy and flavorful. We added a little drizzle of the glaze over the breast meat, but the legs and thighs didn't need a thing. As a nice bonus, I collected about a cup of prized rendered duck fat in my drip pan for various uses this Christmas!

    Happy holidays everyone!

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    Attached Files
  • FireMan
    Charter Member
    • Jul 2015
    • 7620
    • Bottom of Winnebago

    #2
    What a terrific cook, write up & pics also. Well done my man, well done.

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2935
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #3
      Looks spectacular. Haven’t had duck in years but this makes me want to have it again. Thanks for sharing.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12572
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        I agree - well done.

        Comment

        • Lock Stock and Barrel
          Club Member
          • Apr 2018
          • 145
          • Victoria, TEXAS

          #5
          That looks like a bona fide feast. Great idea and beautiful cook. Hope it tastes like it looks for you!

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 6168
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
              > Thermoworks Smoke
              > 3 Thermoworks Chef Alarms
              > Thermoworks Thermapen
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            #6
            Oh, yeah ... duck is the best ...

            Comment

            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              #7
              I must admit I'm not a fan of duck but that looks and sounds delicious! Great write up!

              Comment

              • Troutman
                Club Member
                • Aug 2017
                • 7198

                • OUTDOOR COOKERS

                  BBQ ACCESSORIES

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                #8
                Well done good sir .... score marks and all !!! We love duck, usually get it cooked at the Asian markets here in town. The crispy skin is killer, best part of the bird !!! Nice work, thanks for writing this up !!!

                Comment

                • HawkerXP
                  Club Member
                  • Jul 2016
                  • 5354
                  • Virginia
                  • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                    Thermopops
                    Dot and Chef Alarm with probes
                    Slo n Sear
                    Cold beer

                  #9
                  Quack!

                  Comment

                  • pmorse36
                    Former Member
                    • Jun 2018
                    • 107
                    • Atlanta, GA

                    #10
                    Thanks guys! As an avid duck hunter, it kills me to buy domestic duck, but as a new father with a job that keeps me on the road and a marriage I would like to keep, this is the best I’ll likley get this year . Haha

                    i am using the leftovers for shredded duck, shitaki and goat cheese egg rolls for our holiday party this evening.

                    Comment

                    • klflowers
                      Club Member
                      • Sep 2015
                      • 3126
                      • Tennessee

                      #11
                      Very nice! I have never tried to cook duck before, maybe I should add this to my list.

                      Comment

                      • ecowper
                        Founding Member
                        • Jul 2014
                        • 3180
                        • Maple Valley, WA
                        • Grill = Hasty-Bake Gourmet Dual Finish
                          Smoke = Weber Smokey Mountain 22.5"

                          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                          Thermometer = Maverick ET732
                          Thermometer = ThermoWorks Chef Alarm
                          Thermapen Mk IV = Light blue
                          Thermapen Classic = Grey
                          PID Controller = Fireboard Drive + Auber 20 CFM Fan

                          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                          Favorite beer = Sam Adams Boston Lager or Shiner Bock
                          Favorite whisky = Lagavulin 16 year old single malt

                          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                          Eric Cowperthwaite aka ecowper

                        #12
                        that glaze sounds killer for duck. Definitely bookmarked to come back to this later on.

                        Comment

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