Greetings all. If I am posting in the wrong forum, I guess I'll find out soon enough, but obviously I hope this is an "open forum" question.
From a years ago post, I finally tried a chicken half technique that worked like a charm in my new AmeriQue. It used interesting temps...3 hours 15 minutes at 235°, and then you up the temp to 250° for a final 15 minutes.
I had coated the halves with some mayonnaise and a dry rub earlier in the day, and they went directly from the fridge, to the cold AmeriQue.
Anyway, since my chicken was off the charts delicious, I got to wondering how a split Duckling would do. My plan would be just a salt and peppering of the duck, and in, it would go. Curious/interested if anyone has a technique for doing bone in duck halves. I just think it would be a great way of rendering the fat out of the bird, without having to tip the fat out of a pan, as I do in our indoor oven. The fat would simply go into the drip pan. Additionally, I'm thinking that I wouldn't even need to prick the skin of the Duck. It just sounds so easy...guess I need some help with timing and temp...my plan would be to pass the duck under my broiler to get the skin crispy.
Thanks for reading this,
Jeff
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