Jump to content
_Ed_

Duck (...and subsequently cover)

Recommended Posts

Posted

Been very warm in the UK for the past few days, and with my wife away in Africa for a week, the little man and I can cook all the fun things that she's not mad about. In this case, duck. Spatchcocked and smoke-roasted at 300-325 for 100 minutes, couple of chunks of wood (one cherry, one oak). Pulled it at 60C in the breast - a nice sort of medium, still very juicy but most of the pink gone. Served it with a watermelon salad with mint & feta. Great early-summer meal... and of course, it started to rain as soon as we sat down!

 

 

IMG_0220.jpg

IMG_0222.jpg

  • Like 3
Posted

I've been listening to Classic FM from London and heard all about your nice weather while I was grilling in the cold wet weather, 7C. I think it is safe to say you and the little guy enjoy the cook in-spite of the rain at the end. :)

Posted

Not too far - Cobham. KK is on the water, so expect to have it if we have another week of summer...

Sent from my ONEPLUS A3003 using Tapatalk

Posted

Yup, can't wait. I've been looking at them for a few years and almost bought the OTB a few years back. Went for the new 22" TT and plan to build it into an outdoor kitchen. Just going through planning at the moment.

Sent from my ONEPLUS A3003 using Tapatalk

Posted

Nice duck! Haven't done one in a while. I follow Wilbur's method for doing them Peking style, except I don't hang mine outside on the clothes line to dry! 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×
×
  • Create New...