Discussion
grumbledoak said:
Not tried it with a duck, but it's very easy with a chicken. Just choose your poison, drink half of it, and stick the can up it's arse. You just need to be careful that they don't fall over as the tendons in the legs contract from the heat.
So use normal temps and time, just put the bird upright and violate with a half empty Stella?I have made four beer can chickens recently.
I just rubbed the skin with oil, and plenty of seasoning and paprika to crisp the skin up.
I used Sainsburys basic bitter (4 for 99p) drink half, throw some garlics in the tin, sit the bird on it and cook for normal times. The first one I did fell to bits on me as I lifted it off the can, it was that tender.
I have just bought a duck from Asda, their taste the difference (or whatever) ducks are five quid, I got a two and a half pound bird for that, but I do not think I will beer can it.
I just rubbed the skin with oil, and plenty of seasoning and paprika to crisp the skin up.
I used Sainsburys basic bitter (4 for 99p) drink half, throw some garlics in the tin, sit the bird on it and cook for normal times. The first one I did fell to bits on me as I lifted it off the can, it was that tender.
I have just bought a duck from Asda, their taste the difference (or whatever) ducks are five quid, I got a two and a half pound bird for that, but I do not think I will beer can it.
Thought I'd come and report back in case anyone is interested. I didn't take any pictures as my camera wasn't charged up.
Did a beer can organic free-range chicken and an ordinary duck from the supermarket side by side in the Weber. Ducks seem to be longer for the same weight than more compact chickens which gave me a problem in that the chicken fitted fine, but the duck stuck up further and had to be placed in the center of the grill, even then I had to push down to get a good seal round the sides of the BBQ lid and hold it in place with a big lump of lead sheet over the handle.
I stood the duck in a small roasting pan to catch the fat and made several upwards cuts with the point of a knife through the skin and fat but not into the meat to allow the fat to drain out. The chicken just stood on some foil (stops it sticking to the metal of the grill). Another problem with the duck being taller was it was less stable than the chicken which I got around by spearing it with two wooden skewers I had (9" disposable jobbies) so they were like a big X through the duck with the bottom ends touching the pan in the corners which worked well.
I gave them 4 1/2 hours at about 160/170C.
The chicken was superb as ever, the duck was ok but not as good a duck as the chicken was a chicken. I thought the skin would have crisped up, but it didn't, it was getting there. In future I'll stick to duck in the oven where it seems to get done better and chicken on the Weber which is the best way to do it IMHO.
Did a beer can organic free-range chicken and an ordinary duck from the supermarket side by side in the Weber. Ducks seem to be longer for the same weight than more compact chickens which gave me a problem in that the chicken fitted fine, but the duck stuck up further and had to be placed in the center of the grill, even then I had to push down to get a good seal round the sides of the BBQ lid and hold it in place with a big lump of lead sheet over the handle.
I stood the duck in a small roasting pan to catch the fat and made several upwards cuts with the point of a knife through the skin and fat but not into the meat to allow the fat to drain out. The chicken just stood on some foil (stops it sticking to the metal of the grill). Another problem with the duck being taller was it was less stable than the chicken which I got around by spearing it with two wooden skewers I had (9" disposable jobbies) so they were like a big X through the duck with the bottom ends touching the pan in the corners which worked well.
I gave them 4 1/2 hours at about 160/170C.
The chicken was superb as ever, the duck was ok but not as good a duck as the chicken was a chicken. I thought the skin would have crisped up, but it didn't, it was getting there. In future I'll stick to duck in the oven where it seems to get done better and chicken on the Weber which is the best way to do it IMHO.
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