Ok folks I need some help deciding what to do with a whole D'Artagnan Rohan duck that's in the freezer. I fell in love with Meathead's version of Huli Huli for chicken, both in the Weber with a SnS and a little wood (or none), or spatchcocked, split and hung in the PBC (again, with or without wood smoke, it's awesome).
But I wonder, would it work for whole duck? Should I break it down and confit the legs/thighs, and then huli huli the breast/wing portions? What of all that fat that needs to render? In the Weber I can catch it in a pan (but this would have to be run low for a few hours before turning up the heat to crisp it I assume). But in the PBC all that fat would be lost if hung, and may just be enough to wreck it if too much acrid smoke started to come up from below.
Regardless, advice please! I'm crazy about the huli huli flavor profiles on chicken and think it can only be awesome on duck, but aren't sure how to make it work.
But I wonder, would it work for whole duck? Should I break it down and confit the legs/thighs, and then huli huli the breast/wing portions? What of all that fat that needs to render? In the Weber I can catch it in a pan (but this would have to be run low for a few hours before turning up the heat to crisp it I assume). But in the PBC all that fat would be lost if hung, and may just be enough to wreck it if too much acrid smoke started to come up from below.
Regardless, advice please! I'm crazy about the huli huli flavor profiles on chicken and think it can only be awesome on duck, but aren't sure how to make it work.
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