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Gday all, had a crack at Peking Duck, roasted at about 350F for 50 min. Used the traditional flavourings and the taste was good although it could have done with a little more rendering (higher temp), might take another go to get it right...

Thanks fellow Grillers, The duck was still a little too fatty for my taste this time although the skin was good and crisp, next time I'm going with a higher temp from go to woe to really render it. Wilbur the Duck Rack came about courtesy of your first duck post, I checked it out on the vid you suggested, went down to the supermarket and measured up a few ducks for the specs (got a few strange looks while duck measuring) made a mock up and had my local stainless steel guy bend one up. If you want photos or specs of the rack let me know. Yes it was done authentico, the list of ingreidents is a mile long. Also I've got a compresser in the shed for the motorbikes and it came in handy for blowing up the birdy, I wasn't too sure where to feed in the air so I just stuck the nozzel in the neck area between the skin and the flesh and up she went. it worked a treat and seperated all the skin from the bird in seconds. Seasoned it, scalded it and spent another 24 hours drying it.

Thank you for the kind words! More to come tomorrow and this weekend! Cheers- Paul

Sheer force of will!

Gotta love $10 Tuesdays at Papa Murphy's!! ALL their large pizzas - ANY style, including 5 ingredient DIYs, are just $10 each. Like CC said, even Papa Murphy's pizza tastes better when cook in the KK, especially at high temps that your oven can't do!