Whole Duck on Joetisserie. Help please.

[Salt and Pepper BBQ]

I am smoking a 6 lb whole duck on my Joetisserie today. How long would you estimate cook time at 350? The duck will be thawed and brined for 18 hours at cook time this afternoon. Advice please. Thanks!

[adm]

1 hour 30 mins.

 

Sorry - just a wild assed guess!

[daninpd]

I did one on the Joe- no rotisserie, it took a little under 2 hours at 325.  I scored the skin to drain off more fat.

[keeperovdeflame]

16 minutes ago, daninpd said:

I did one on the Joe- no rotisserie, it took a little under 2 hours at 325.  I scored the skin to drain off more fat.

 

 

Hey Daninpd, Great Cook: You might find this interesting:  I have  cooked both  duck and goose, both of which have an immense amount of fat under the skin. Years and Years ago an Old School Home Econ teacher gave me a tip. Pierce the outer skin with a sharp fork, then immerse in boiling water for 10 to 15  minutes. Pretty much, reduces most  of the  fat under the skin,  but still keeps enough to flavor the bird. 

[daninpd]

I have a old Julia Child recipe for Steam Roasted Goose.  She pierced the skin and then steamed it for 45 minutes before roasting it.  You wind up with 1 -1/2 cups of goose fat (which makes great potatoes).  In that recipe she stuffs the goose with prunes stuffed with foie gras pate. 

[Jack.]

^ When in doubt, trust Julia Child and Jacques Pepin.  Their recipes almost always involve extra work and always pay off that extra work in a beautiful and delicious result. 

[keeperovdeflame]

On the time estimate, I am guessing 1:45 to 2 hrs and maybe some change at 350•.

[lnarngr]

Pics, please! 

I hope it cooked well! 

Tell us how the long cook went, too.