C6Bill Posted Sunday at 10:41 AM Report Share Posted Sunday at 10:41 AM Yesterday was my lady friends birthday so i cooked up her favorite, duck breasts. I cooked these at 335 instead of 375 to render just a little more of the fat, cooked for 30 minutes instead of 20, the results were really good. She said they were the best ones we have ever made 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted Sunday at 01:57 PM Report Share Posted Sunday at 01:57 PM Spun a couple of piccanha’s last night for the wife’s birthday. No finished pics cause we arts duck fat air fryer potatoes, cedar salad and chimmichuri sauce meat was cooked to perfection but you’re gonna just have to trust me on that one! 😛 hope everyone is doing well 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted Sunday at 03:13 PM Report Share Posted Sunday at 03:13 PM Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant. 4 Quote Link to comment Share on other sites More sharing options...
Paul Posted Sunday at 10:52 PM Report Share Posted Sunday at 10:52 PM 7 hours ago, tony b said: not shown You know the rules! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted Monday at 03:28 PM Report Share Posted Monday at 03:28 PM True, but it was more about the grilling than the salad anyway. Went out to get more tomatoes from the plants and something (chipmunk?) had been snacking on them! Little Bastard! The local feral cats aren't doing their job! 1 1 Quote Link to comment Share on other sites More sharing options...
SteveL Posted Monday at 04:54 PM Report Share Posted Monday at 04:54 PM Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
wrandyr Posted Tuesday at 12:56 AM Report Share Posted Tuesday at 12:56 AM (edited) It looks to me like there was some sugar in that mop. If so, sugar burns at 300°F. I would lower the temp and let the thermometer tell me when it was done. Or mop at the last minute only. Edited Tuesday at 12:57 AM by wrandyr 1 Quote Link to comment Share on other sites More sharing options...
braindoc Posted Wednesday at 08:11 PM Report Share Posted Wednesday at 08:11 PM Beautiful! Did you have any flare-ups from the dripping fat? After researching online I’m still unsure whether or not to use a drip pan so the fat doesn’t hit the charcoal. My hangar came a few weeks ago and my first duck is in the freezer. Just waiting for the right time to try. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted 2 hours ago Report Share Posted 2 hours ago I just dropped my duck temp from 375 to 350 and we thought the fat rendered better. I might try 325 next time. We like duck Quote Link to comment Share on other sites More sharing options...
