Claire
Master Chef
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.