Anyone tried to BBQ duck breasts?

[Bill]

Because I'll be lighting it for the asparagus and we don't have much of a kitchen atm. It shouldwork, if I avoid a fat fire...

[Melman Giraffe]

I think the fat will cause a lot of flame, way not pan fry on BBQ?

[Bill]

I only have one pan available at the moment and I like it.

I was thinking of doing it indirectly initially ove a pan to catch the fat before crisping it up at the end. And maybe adding some apple wood for a bit of smokiness.

[Melman Giraffe]

Bill said:

I only have one pan available at the moment and I like it.

I was thinking of doing it indirectly initially ove a pan to catch the fat before crisping it up at the end. And maybe adding some apple wood for a bit of smokiness.

I think that would work, or a foil tray to catch the fat

[Bill]

Yep, I meant a foil tray.

[Bill]

anonymous said:

[redacted]

Woof!

Tonight, so we'll see...

[jogon]

Not breasts but did a whole duck on the weber a few weeks back..





Cooked it a very high temp 250c+ at start and then let the temp drop took just over 2hrs and was nice and crisp skin although breast was a little dry but I was happy with my first attempt.

[Bill]

:salivating: That looks great.

[jogon]

Thanks but I think you really need the rotisserie add on and cook it slowly over the coals for best results.

[Bill]

Fan
fking
Tastic

Even if I say so myself.

20 minutes or so in a hot BBQ followed by a careful crisp up.

[Bill]

Ps...

[manic47]

Nice work, that looks great.
Then again, I can eat duck no matter how it's cooked.

[krallicious]

I did legs and thighs last weekend. Vacuumed with various things like ginger etc and then poached at around 60C until cooked. Sauce madce from the juices with more various things added and cooked down to a syrup. Skin side down until crisp whilst basting the meat side with the sauce and then truning over for a couple of minutes with the lid on. Was very good.

Doesn't really help if you have no kitchen ATM

[Hoover.]

I did some legs a few years back...... basically cooked them like you would chicken legs on a BBQ...... lets just say it was not successful.

[mattdaniels]

That looks lovely

[Bill]

krallicious said:

Doesn't really help if you have no kitchen ATM

Thanks.

[krallicious]

Bill said:

Thanks.

Always try to help.

[paulwirral]

Works great , I cook them all the time when I'm at my place in France .
Criss cross cut the fat , salt and pepper and cook them over an open flame , the fat burns like you wouldn't believe so keep them on the move constantly cooking both sides , it takes longer than you would cooking them in a pan , the fat eventually cooks and melts into the meat when cooking flesh side down .
It takes a bit of practice but it's well worth it , get it right and its juicy tender meat with a thin layer of crispy skin .
My french friends said it was sacrilege when I told them I cooked it , now it's the first request when they come over for a BBQ , will there be crispy duck on a wooden board with fresh bread to mop up the juices ?