Originally Posted by taxlady
Why do you feel you need an exhaust fan to cook duck indoors?
Because every time I've made any type of domesticated duck, it has smoked incredibly. And, believe me, I've done it often enough. In the winter, opening the windows and sticking a fan facing out in it isn't really practical at below freezing temperatures. All that fat.
I have done wild duck and other birds (we have a Wild Wings place near here) without having a problem with the smoke, but then they are way lean (as a matter of fact, I've had to lard them). But the grocery store ducks just fill my kitchen with smoke. So out on the grill.
My favorite duck story? Once I was camping out at Christmas, and put a duck on the Weber for dinner. We were out tending it, on the edge of a lake. At least a half-dozen mallards came and watched us cooking. It was funny in a creepy way, having these ducks watching us roasting a duck. Ooooh-ooooo!