Claire
Master Chef
Hmmm, interesting that I couldn't figure out where to put this. It is by no means wild game (very domestic, in my very limited small-town grocery store freezer), but it isn't chicken or turkey either.
That said, I'm putting a duck on the Weber tomorrow. My husband wants the breasts for dinner and the legs frozen for cassoulet some time this winter.
But I haven't cooked a duck in 15 years. I won't cook one inside. My 1854 house does not have an exhaust fan and, well, if you've cooked a duck you know, lots of fat and lots of smoke. But it has been many years since I "did" a duck. I'm planning on halving it, and I'm assuming indirect heat. I'm planning on building up the heat on the coals, then quick grilling veggies for what my family knows as "Claire's ratatouille", that is to say, I slather eggplant, zuchinni, onions, and a red bell pepper with olive oil, take them off the grill, then do the meat.
Any hints on the duck -- seasoning, methods for a weber, etc., truly appreciated.
PS, story about the last time I did a duck follows.
That said, I'm putting a duck on the Weber tomorrow. My husband wants the breasts for dinner and the legs frozen for cassoulet some time this winter.
But I haven't cooked a duck in 15 years. I won't cook one inside. My 1854 house does not have an exhaust fan and, well, if you've cooked a duck you know, lots of fat and lots of smoke. But it has been many years since I "did" a duck. I'm planning on halving it, and I'm assuming indirect heat. I'm planning on building up the heat on the coals, then quick grilling veggies for what my family knows as "Claire's ratatouille", that is to say, I slather eggplant, zuchinni, onions, and a red bell pepper with olive oil, take them off the grill, then do the meat.
Any hints on the duck -- seasoning, methods for a weber, etc., truly appreciated.
PS, story about the last time I did a duck follows.