sfdrew28 Posted April 23, 2018 Report Share Posted April 23, 2018 Stuffed it with garlic and ginger. Gabe it a generous rub of Dizzy’s Peking. Cooked at 325 with cherry smoke and finished at about 500 to crisp up skin. Served with steamed buns, scallions, and plum sauce. For some reason the plated photo didn’t save. Overall, I was very happy with the cook, flavor, and the Peking rub. My main complaint was my duck was way too athletic or something as there was very little meat for all the effort. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted April 23, 2018 Author Report Share Posted April 23, 2018 Stuffed it with garlic and ginger. Gabe it a generous rub of Dizzy’s Peking. Cooked at 325 with cherry smoke and finished at about 500 to crisp up skin. Served with steamed buns, scallions, and plum sauce. For some reason the plated photo didn’t save. Overall, I was very happy with the cook, flavor, and the Peking rub. My main complaint was my duck was way too athletic or something as there was very little meat for all the effort. Sent from my iPhone using Tapatalk Last photo didn’t upload. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 23, 2018 Report Share Posted April 23, 2018 Looks great .I've done a couple of ducks personally yeah they taste OK but not to keen like you said a bit lean on the meat for me. Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 23, 2018 Report Share Posted April 23, 2018 sf, the duck looks delicious, It is too bad there wasn't more meat to go around. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 23, 2018 Report Share Posted April 23, 2018 That method of hatching the skin looks good, must try it sometime. Looks like a tasty cook. How to solve the problem of not enough meat? Wait until everyone is out and eat it on your own! 2 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted April 23, 2018 Report Share Posted April 23, 2018 That's a handsome duck Drew, got nice color too. As Tekobo said your skin hatching was a good technique for this type of bird, being fatty and all. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 27, 2018 Report Share Posted April 27, 2018 Nice duck! Yeah, they don't have a lot of meat on them. Quote Link to comment Share on other sites More sharing options...
