All Things Duck Hanger Related

[PVPAUL]

 

In follow up to a recent post I wanted to start a new Thread related to the newer Duck Hanger accessory.  As the title says….let’s use this for “All Things Duck Hanger related”

Cheers, 

* Duck Hanger for different size KK’s - There seems to be questions on how well suited some accessories are for different size grills

* Techniques / tips- on set up and use

* Recipes ….etc 

 

[SteveL]

Another great cook on the KK tonight. Did BBQ chicken, I marinated in a maple bourbon mop sauce, then sprinkled with a bbq seasoning. I cooked it on the hanger at 325° and it came out with crispy skin, but oh so juicy meat. I also cooked Twice Baked Potatoes with bacon bits, cheddar, and the same bbq seasoning. Both came out delicious! The skin was still a little charred, but deliciously crispy so I think it actually was better at a lower temperature of 325 vs 400. It took longer to cook, but was worth it.






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[PVPAUL]

My first cook with the Duck Hanger was a chicken seasoned with Dizzy Pig Peruvianish seasoning. Seasoned it the night before cooking. I tried to set up veggies below to cook the chicken. I was chasing my tail somewhat as moving the pan under the bird affected the temperature a bunch.  I ended up moving in and out of the fire area for this cook. The end result was very good! 

[braindoc]

Thinking about cooking a duck soon.  Drip pan to catch the duck fat??  In case it matters, I have a 32”.

[tony b]

I definitely put a pan of potatoes under it to cook in the duck fat drippings! 

[braindoc]

That’s what I was hoping to hear.  Do you start them right away, with the duck?  What is your target temp?

Edited 3 hours ago by braindoc
Typo

[PVPAUL]

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!