JDBBQ Posted 21 hours ago Report Share Posted 21 hours ago I did some searching and didn't find any general instructions (forgive me if I missed it).... so here is my question..... Walking down the grocery aisle today, looking for dinner over next several days and looking for something new to try.... I bought a whole duck. I have never cooked one before (I have pan seared breasts and we enjoy those, but this is whole bird and would like to cook it on my 32" KK. Looking for advice / method / seasoning to try (I dont have any exotic rubs, just general spice cabinet spices). Anyone have a way of doing a duck they have liked? Thanks! Quote Link to comment Share on other sites More sharing options...
jdbower Posted 17 hours ago Report Share Posted 17 hours ago Duck can be hit or miss with me, but this place in Beijing was incredible. Unfortunately when they opened up in Bryant Park, NYC it lost the magic. https://en.wikipedia.org/wiki/Da_Dong_Roast_Duck_Restaurant Quote Link to comment Share on other sites More sharing options...
tony b Posted 4 hours ago Report Share Posted 4 hours ago @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! Quote Link to comment Share on other sites More sharing options...
