Duck!

[Claire]

Today I am putting a duck on the charcoal grill (remember when it was easy? You said "Barbecue Pitt" and everyone knew what you were talking about!). I love duck, but won't cook it inside, since my circa 1900 kitchen has no exhaust fan and duck gets pretty smokey. Anyway, I haven't really decided how to season the birdie and it's been awhile since I cooked one (on my little smokey joe weber, in Lafayette, LA, when we were on the road in a trailer .... it was actually very funny, because we were on a lake shore and a bunch of ducks came up on shore to watch us. Kinda creepy when you think of it!). Any advice would be nice. I'm thinking of halving it (or better yet getting my husband to butterfly) then piercing the skin a bit to help the fat to dissipate. For seasonings I'm thinking of my regular poultry combo of sage, garlic, salt, pepper, thyme. But if anyone out there can come up with something by mid-afternoon that sounds good to us, I'm willing to try something different.

[Uncle Bob]

Sounds good Miss Clair....I would only say..don't over cook... Make a stock out of the carcass/trimmings, and you'll be on your way to Smoked Duck & Andouille Gumbo!!

Have Fun & Enjoy!

[justplainbill]

Are you going to put a drip pan under the bird and cook covered with charcoal around the perimeter (indirect heat)?

[Kayelle]

Anyway, I haven't really decided how to season the birdie and it's been awhile since I cooked one (on my little smokey joe weber, in Lafayette, LA, when we were on the road in a trailer .... it was actually very funny, because we were on a lake shore and a bunch of ducks came up on shore to watch us. Kinda creepy when you think of it!).

Thanks for the mind picture.

[howzit]

I happen to love duck too. I cook mine on the BBQ's rotisserie. It unly takes about 45 minutes to an hour to cook a whole bird. I slice the skin and/or fork it all over to assist in draining the fat. No spices are necessary, make a sauce of equal parts honey and orange juice (also great to mash in a fresh orange to get lots of pulp) and spice with nutmeg and cloves to taste. Brush the sauce liberally on the duck before serving (if you halve the duck and leave the halves on the grill, the sauce will turn a beautiful golden brown) and serve up the unused sauce in a gravy boat or something similar. I'm getting hungry just writing this....

[Loraco]

Yum we just did duck on the weber on Sunday!!