BEER CAN DUCK
A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not taste like tea - the flavors come from the rub). Remember roasting duck is not like roasting chicken. The skin of a duck is massively fatty and the meat is dark meat. You need a lot of cooking time and you want the fat to drip out. Piercing the outer layer of skin and long roasting time will accomplish this and will leave you with a crispy delicious skin.
Provided by DoctorDave
Categories Whole Duck
Time 3h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Salt the duck and place it uncovered in the refrigerator overnight to dry out.
- Preheat oven to 425.
- Pierce the duck skin with a sharp knife in multiple locations (10 to 20 pierces over the whole duck). Make sure not to pierce through to the meat. Piercing at an angle will help to ensure you only go through skin and fat.
- Combine ingredients for the rub and rub over the entire duck.
- Open the can, empty half and pierce 2-3 extra holes in the top. Optionally you can make extra rub and add to the can.
- Plug the duck neck opening with a small lime or shallot or spud (whatever you have handy that's golfball size).
- Stand the can in a relatively deep drip pan with a bit of water in the pan (preferably using a beer butt stand which you can get for $6 or less) and lower the duck onto the can shoving it into the backside as far up as it goes.
- Place in oven and roast for one hour at 425, then one hour at 375, and then one hour at 325.
- Remove from oven and carefully separate can from bird then carve and serve.
- You will have a huge amount of rendered duck fat in the pan which you can refrigerate or freeze and save for future use.
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koko peace
[email protected]This is my go-to recipe for duck. It's always a hit with my family and friends.
Vikram Kumar sah
[email protected]This recipe was a disaster! The duck was overcooked and dry, and the skin was tough.
John Parker
[email protected]I'm not a big fan of duck, but I really enjoyed this recipe. The beer can cooking method made the duck meat really tender and flavorful.
Kayla Baboolal
[email protected]The duck was a bit too salty for my taste, but overall it was a good recipe.
Rye Bread
[email protected]This is the best duck recipe I've ever tried. The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this again and again.
Mohd Salman
[email protected]I would give this recipe a 4 out of 5 stars. The duck was cooked evenly, but the flavor was a bit bland.
MD IBRAHIM LEU
[email protected]This recipe is a keeper! The duck was cooked to perfection, and the beer can cooking method added a unique flavor to the meat.
Md:shihab Ialam
[email protected]I followed the recipe exactly, but the duck skin didn't get crispy.
Nadia Barker
[email protected]The duck was a bit dry, but the flavor was good.
Sibongiseni Michael
[email protected]This was my first time cooking duck, and I'm so glad I tried this recipe. The duck was delicious, and the beer can cooking method was really easy. I'll definitely be making this again.
Mr Adeeb
[email protected]I've made this recipe twice now, and both times it's turned out perfectly. The duck is always cooked evenly, and the flavor is amazing. I highly recommend this recipe!
XiomyNY Rod
[email protected]This duck was a huge hit at my dinner party! The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this again.