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Dave Zier https://ziersprime.com

Any time I think about getting another cooker, it seems there’s nothing I could do on it I can’t do on my KK. I really want to get a Weber kettle, a WSM, a PK, some other Kamado like the Blaze and so on. Just to have some more toys. But I never do get one. Don’t need to.

Hello @braindoc I did a duck recently. Seasoned with Cajun seasoning and let sit overnight in the fridge. The duck with my third cook with the Duck Hanger. In both previous cooks I found I was dealing with temperature fluctuations when placing vegetables under the the protein (chicken and a couple of Cornish hens) to cook in the drippings. I was using a heavy duty SS pan that was covering most of the charcoals using the charcoal basket splitter. In addition to temperature variation I was also concerned with burning the veggies even while using a very heavy duty SS Pan. For the duck in the pictures I caught the duck fat to prevent flare ups and the pan was small so it didn’t block the charcoals as much as my SS pan. My suggestion would be to definitely put potatoes in the grill, but not directly under the duck, but to the area where you do not have charcoal directly under the pan. I would then catch the duck fat and then pour over the potatoes to allow them to cook in the duck fat. Another option is to cut away some of the duck fat before cooking (which is necessary anyways) and put the fat on a duck hanger and put veggies under this……on the non charcoal side. For our duck we did risotto made with corn cob broth and mushrooms and a side of Asparagus……It was best KK duck I have cooked thus far. Good Luck, PS - I forget the target temp. It was probably 350-375F. On another note IMHO I think you want to cook Duck to higher temp than 165F….It’s all dark meat and there is so much fat it really doesn’t dry out like chicken and I really like the crispy skin!