Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Harbah Master on December 03, 2013, 03:02:52 PM
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Has anyone done a duck in the SRG? I did a search around and couldn't find anything here.
I saw Duck in my local Publix, and I'm a big fan, was wondering how the SRG would cope.
Once I've done my first Pork Butt and Chicken, I think I will try for my first Duck.
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I have not but I have seen it done and yes it works good. I would treat it as a turkey as for temp (high setting) rub with a good rub or oil and the rest is up to your taste buds
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Duck has a higher fat content, and is pretty much all dark meat. So - I think - tho cannot say I have cooked one ;) that it will cook a little faster than a comparable sized chicken.
( thigh is typically done before the breast when I cook chicken or turkey n the SRG…dark meat vs white meat…?)
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I've done duck a number of times, but not on an SRG (just the oven and my pellet grill).... There IS quite a bit more fat under the skin, so slicing the skin a little in a diamond pattern will help that drain off. Keeps the skin good and crispy, and the duck moist. (And save the drippings, that stuff is AMAZING to use for cooking hashbrowns, etc.)
This is the recipe I usually follow:
http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/
The glaze on it is really tasty-- a little sweet and a little tangy.
Hope that helps!
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Great information thanks guys.
I will post my results when I take on the challenge ツ