This duck spent all day outside in my small electric smoker (12 hours!) and only managed an internal temp of 155 degrees so I moved it to my 350 oven to finish. When the thermometer beeped 165 I took it out and brushed the glaze on and put it back in after boosting the oven past 400. Just a few minutes set the orange/honey/ molasses mixture. Now what do I do with it?
I started out just wanting the fat to cook potatoes with, duck fat being all the foodie rage some years ago. News tends to filter slowly into the Heartland. There are a few places to order duck fat online but they seemed uniformly too expensive – and I’m Cheap. I did get a cup of fat out of this, a cup and a half , max. This web site has good info, and lots of pictures, it gave me some good ideas for how to go about cooking this thing. Not that I followed the instructions, of course. I did see the utility of crosshatching the skin so I did that. Cut my thumb, too, but I didn’t get much blood on the bird. I think I’ll dismember it and serve it along with rice and a roasted veggie or two. I can picture thinly sliced breast atop a bowl of noodles, or in an upscale taco.