Efincoop Posted April 21, 2017 Share Posted April 21, 2017 I am planning to cook a Penkin (not Peking) duck this weekend. Anyone want to share their favorite recipe? Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
Efincoop Posted April 21, 2017 Author Share Posted April 21, 2017 The breed is Pekin, not Penkin.....Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
Flypops Posted April 21, 2017 Share Posted April 21, 2017 After seeing several videos on the subject of roast duck I finally decided to pick up a whole frozen duck (Canadian product but I don't remember the breed) from my local asian market. After deciding which method to use based on above said videos, I was really disappointed in the end result. I doubt I will ever try it again. I have enjoyed it in asian restaurants many times but decided, and especially considering the cost vs. chicken (no to mention how much we enjoy chicken off the Kamado) I simply don't see the need to go there again. Hopefully you'll have a different result. Quote Link to comment Share on other sites More sharing options...
K_sqrd Posted April 21, 2017 Share Posted April 21, 2017 Never heard of a Pekin duck and had to look it up - used DuckDuckGo - appropriately. LOL! I found this... http://www.feathersite.com/Poultry/Ducks/Pekins/BRKPekin.html Anyway, I've done a few ducks and suggest that you pierce the skin all over to allow the fat to render out and use a drip pan so you don't get a duck fat fire. Last time I did one I kept it simple - blessed the duck with a shot of bourbon - one for the duck and one for me - then sprinkled with some salt and pepper. Put a couple of slices of orange and lemon in the cavity and onto the Kamado at ~350 til the IT of breast was 160 to 165. I know that some folks like a more rare bird but this works for us. I didn't know about this type duck and learned something new. Thanks for posting good luck with your cook. Efincoop 1 Quote Link to comment Share on other sites More sharing options...
Efincoop Posted April 23, 2017 Author Share Posted April 23, 2017 I had to postpone the duck cook as I would up getting sick this weekend :( Anyway I now have a couple of ideas. I will be sure to update my post when I complete the cook. Quote Link to comment Share on other sites More sharing options...
K_sqrd Posted April 23, 2017 Share Posted April 23, 2017 Hope you feel better soon and get back to Q'ing. Here's one more to consider - I ran across this one yesterday... Efincoop 1 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted April 23, 2017 Share Posted April 23, 2017 If it is a farm raised duck they can be fatty. I learned this trick from an old school Home Ec. teacher. Pierce the ducks skin on the breast and thighs with a sharp fork. Put the duck in a pan that will hold it and cover it with water. Bring it to a boil for 5 minutes. The boiling water will liquify the fat under the skin and allow some of it to drain off. Plenty enough fat left to make it tasty. After the hot bath wash it off, season and roast as desired. I thought this technique worked rather well. Quote Link to comment Share on other sites More sharing options...
Efincoop Posted April 24, 2017 Author Share Posted April 24, 2017 Thanks@K_sqrd and @keeperoftheflame! I got the duck from www.dartagnan.com so it is definitely farm raised. I'll try the boil trick and see how it goes. Perhaps i can couple that technique with the Cherry Smoked recipe@K_sqrd shared!Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
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