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Thanks for the feedback. Basically followed tony b’s advice. Sent from my iPhone using Tapatalk

Ended the weekend with another nice cook of stuffed jalapenos, local corn, and chicken. Made bruschetta with a tomato off my plant. plated with some homemade potato salad.

@JDBBQ - the duck hanger has been popular lately (check those posts). Assuming that you don't have that piece of hardware, do you have the rotisserie for your KK? Otherwise, cook it like you'd do a whole chicken. You should prick the skin with a paring knife in several places on the bird to help render out the fat. Duck is much fattier than most chickens. Nothing beats crispy duck skin, so that's your target. Basic seasoning to start - S&P (white if you have it), garlic powder, onion powder. If you want traditional Chinese, add some cinnamon, nutmeg and coriander to mimic 5 spice powder. I prefer a more French style, with parsley, thyme and tarragon (think Herbes de Provence). Have fun with it and post pix of the finished bird!

That looks great !!!!!