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Let it render into a foil pan. I'd use the grate with a foil pan on it. I wouldn't hang the duck on the hooks. I'd put a foil pan on the grate and then I'd put a cooling rack in the pan. This way the fat will not drip into the fire. You could have a real blaze going otherwise. I'd also save the duck fat. There are lots of uses for duck fat. You should still get a nicely roasted duck. Be careful because the duck can get dry very quickly once it starts to render out the fat.Art
I don't have a PBC, but wouldn't it be enough to just catch the fat in the pan and still let it hang? Or is their not enough room?
That is one sexy looking bird