Roast duck

[sfdrew28]

Stuffed it with garlic and ginger. Gabe it a generous rub of Dizzy’s Peking. Cooked at 325 with cherry smoke and finished at about 500 to crisp up skin.

Served with steamed buns, scallions, and plum sauce. For some reason the plated photo didn’t save.

Overall, I was very happy with the cook, flavor, and the Peking rub. My main complaint was my duck was way too athletic or something as there was very little meat for all the effort.

 

 

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[sfdrew28]

Stuffed it with garlic and ginger. Gabe it a generous rub of Dizzy’s Peking. Cooked at 325 with cherry smoke and finished at about 500 to crisp up skin.
Served with steamed buns, scallions, and plum sauce. For some reason the plated photo didn’t save.
Overall, I was very happy with the cook, flavor, and the Peking rub. My main complaint was my duck was way too athletic or something as there was very little meat for all the effort.
 
 
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Last photo didn’t upload.



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[Aussie Ora]

Looks great .I've done a couple of ducks personally yeah they taste OK but not to keen like you said a bit lean on the meat for me.

Outback kamado Bar and Grill

[MacKenzie]

sf, the  duck looks delicious,  It is too bad there wasn't more meat to go around.

[tekobo]

That method of hatching the skin looks good, must try it sometime.  Looks like a tasty cook.  How to solve the problem of not enough meat?  Wait until everyone is out and eat it on your own! 

[Tyrus]

That's a handsome duck Drew, got nice color too. As Tekobo said your skin hatching was a good technique for this type of bird, being fatty and all. 

[tony b]

Nice duck! Yeah, they don't have a lot of meat on them.