Chief

Sounds good, I’ll have to try using that next time.

Made 3 of these personal size pies last night, tasted delicious. White pizza with fried eggplant and a honey drizzle. Never thought about honey on pizza before, but it works!

Ducks have a lot of fat in them and the goal is to get a crispy skin when it’s roasted. To achieve that, there is a lot of prep in seasoning and drying out the skin. Blowing it up separates the skin from the fat and hanging it during prep and cooking helps drain much of the fat away.

It was the duck’s last request…..

Cool idea!

No, I didn't, next time. When I was reading up on it, I was thought that was only for Peking duck. Definitely use a compressor instead

First attempt at Roast Duck. A lot of prep but very flavorful. I'll be making this again

@David Chang Have you tried making a roast duck yet? Hopefully you can share your experience. I received my duck hanger and am getting everything ready to make some Chinese style roast duck very soon. When I first saw it, I had the same concerns as you did. It looks like the duck will hang very low, just above the coals and the hooks are too close together. My other concern is the coals flaring up from the grease since it's so close - I'm worried the bottoms will get burnt before they're done.

C6Bill, it’s nice to have neighbors that look out for you. Hope you’re feeling better.

I’ve been using an electric starter for years. Works well, no issues.

Thanks Bill. This took about 7 hours including prep time. My whole day revolved around this one meal!

Cooked these up yesterday. Dry rubbed with store bought maple bacon rub. In for 3 hours at 250, then wrapped in foil with butter, brown sugar, honey and agave for another 2 hrs. Out of the foil, then brushed on some BBQ sauce and back on the grill for another 15 minutes.

@BowtieBill Thanks!

Much appreciated, thanks for letting me know.

That does look good!