Grillin whole chicken and ideas for large amounts of duck breast

[TheVisorGuy]

Now wait a min. If you're gonna do bang bang you need Grouper. But dont use the House for the grouper use regular corn starch, now for your side of fried cauliflower use the house Autry but use the "Hot" seafood breader.

Bang bang is good on shrimps too

[Tigerbdog]

I love the dry brine for chicken. I have never had the skin retract/crack like yours, but I don’t think that would be an issue. I envy the fact you can feed a family off of that. That entire chicken along with some fruit and or vegetables would be a meal for me.

[Hoggin]

Spatchcock the chicken, then cook in indirect heat until it’s done. Crank it and crisp if needed.

[wskinner]

Im moving back towards simplifying it which is where I started and close to what you describe. I even think spatchcock and dry rub with some butter and rub under skin and call it a day. Spatchcocking is easy. Makes it cook faster and you aren’t giving up anything.


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This. Butter and rub under the skin is how you make chicken breast edible.

[cooper66]

Duck breasts cut small slivers sauteed and season however and eat as tacos or fajitas.

[2thDoc]

grind the ducks into sausage

[Cooney]

Duck breasts cut small slivers sauteed and season however and eat as tacos or fajitas.

I concur. Hit it with taco seasoning while cooking.

[SaltMuck]

Duck bulgogi over some nishiki rice and kimchi

What are you saying? You misspelled most of that sentence.

[Highstrung]

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Quarters


I always package my ducks in groups if twos or fours, so I can plan a meal without waste

[Boduke]

Damn HS that looks good

[2thDoc]

What are you saying? You misspelled most of that sentence.

i think he made it up to sound cool

[Coot_Commander]

What are you saying? You misspelled most of that sentence.

Nope its all spelled correctly.dont knock the dish until you try it.its all korean type food.

[BigBrother]

If you've removed the skin and breast off the ducks then you can do it one of two ways.

First is a shephards pie. Flash fry the duck breasts, remove from heat and drain. Make a red wine gravy with the crumblies. Add root vegetables, peas and what ever else you like in a shephards pie. Add duck back to gravy and let it simmer and soak up all those flavors.

Pour in an aluminum pan cover top with garlic mashed taters, top with shredded sharp cheddar, gouda, havarti, and finally parmesan cheeses. Bake to melt cheese and serve. You'll hurt yourself eating it all.

Another option: Sprigdogs Weejun bowls. Duck breasts in the instapot with Fajita seasoning. Remove and shred then vaccum seal in packages that'll reheat for your serving size. To eat, defrost in a bowl, fry and egg or two and top with some avocado slices. Very simple, super tasty and mondo filling.

Finally there's always jalapeno poppers.

Grilling chicken can be done a thousand different ways. I like them in halvsies or spatchcocked with sweet baby rays or a dry rub. A good vinegar based Pee Dee BBQ goes a long way with them too...

[Tha Dick]

Duck breasts cut small slivers sauteed and season however and eat as tacos or fajitas.

You can do the same with geese, just make sure to soak in a brine for a good while after slicing. Then sauté or grill.

[Highstrung]

I'd rather not think about what y'all do to solid tasting ducks.. I'm just going to pretend yall shoot a bunch of spoonbills, and Canadas, if the skin is off hopefully it's a ringneck.

[BigBrother]

I'd rather not think about what y'all do to solid tasting ducks.. I'm just going to pretend yall shoot a bunch of spoonbills, and Canadas, if the skin is off hopefully it's a ringneck.

Agreed. Yellow fat, divers or otherwise non delectable webfooted fowl are treated to my treatments listed above. Pretty thick white fat? They get plucked and grilled.

[Featherduster]

I used up the last bit of duck once by slicing thin for duck cheese steak sammiches.

[TheVisorGuy]

I'd rather not think about what y'all do to solid tasting ducks.. I'm just going to pretend yall shoot a bunch of spoonbills, and Canadas, if the skin is off hopefully it's a ringneck.

I usually put ketchup or sweet baby rays on mine

[Silentweapon338]

This. Butter and rub under the skin is how you make chicken breast edible.

I'm gonna try this this evening, but modify it. I bought a ton of chicken halves last summer when it looked like chicken was going through the roof and vacuum packed it.

So I don't have to remove the back bone, but I will miss the extra skin.....

I was looking up different butter recipe for butter. Anyone have any recommendations? Before anyone gets smart this is what I'm aiming for:

[BCR3]

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Quarters


I always package my ducks in groups if twos or fours, so I can plan a meal without waste

That chicken looks about perfect to me.

Educate me on it if you don't mind.

Brine or no brine?

Smoking at what temp?

Thanks!

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