...ain't no surpirse
This weekend I'm going to try a whole duck on the gas grill. I've done whole roast duck in the oven, so I know about scoring the skin and my plan is to turn on the rear burner (of 3) and put the duck near the front so that the dripping fat won't catch fire. I'll try to do 325 degrees for about 2 1/2 hours, and put some hickory chips over the fire for some smokey flavor.
Lastly I've read that I can do a final skin-crisp for 10 minutes on high direct heat.
Any additional tips or suggestions or additional flavorings to try?
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