Poor Boy's Orange Duck

**Pleater** · 11th July 13, 03:42 AM

I have a kitched doo dad which tips small poultry up on end - it is two metal loops, each with two feet which are put together so as to make a stable support, the intersecting loops are inserted into the birds cavity, which helps to conduct the heat to the insides and slightly shortens the cooking time. The bird is then stood in the roasting pan as though expecting to launch upwards, so presenting more of the surface area to the air and heat.

I have a fan oven which possibly helps get the skin crispy, but there is a noticeable increase in the fat extracted from the birds when cooked this way.

Old fashioned ovens used to have a bar or loop in the top for cooking goose suspended by the necks by a string.

Anne the Pleater :ootd:

**BCAC** · 11th July 13, 06:16 AM

Originally Posted by Pleater

I have a kitched doo dad which tips small poultry up on end - it is two metal loops, each with two feet which are put together so as to make a stable support, the intersecting loops are inserted into the birds cavity, which helps to conduct the heat to the insides and slightly shortens the cooking time. The bird is then stood in the roasting pan as though expecting to launch upwards, so presenting more of the surface area to the air and heat.

I have a fan oven which possibly helps get the skin crispy, but there is a noticeable increase in the fat extracted from the birds when cooked this way.

Old fashioned ovens used to have a bar or loop in the top for cooking goose suspended by the necks by a string.

Anne the Pleater :ootd:

Your kitchen "doo dad" for chickens seems similar to the "beer can chicken". Don't use a "doo dad", simply a beer can (half full, I believe). Mind, there are specially made "doo dads" to use for cooking chicken this way (with a beer can as well).

**Liam** · 11th July 13, 06:55 AM

Originally Posted by BCAC

Your kitchen "doo dad" for chickens seems similar to the "beer can chicken". Don't use a "doo dad", simply a beer can (half full, I believe). Mind, there are specially made "doo dads" to use for cooking chicken this way (with a beer can as well).

Here is a picture of the "doo dad" designed for a turkey. It turns out great. The bird is steamed on the inside, and roasted on the outside. It should work for the orange duck as well.

**Starhunter451** · 13th August 13, 08:21 PM

Originally Posted by Liam

Here is a picture of the "doo dad" designed for a turkey. It turns out great. The bird is steamed on the inside, and roasted on the outside. It should work for the orange duck as well.

What is the Napolean sign.in the background?

**Liam** · 14th August 13, 07:37 AM

Originally Posted by Starhunter451

What is the Napolean sign.in the background?

My BBQ grill is a "Napolean" brand and this is the cover...

**Starhunter451** · 4th September 13, 08:32 AM

Has anyone tried the recipe yet?
I would love to hear from you and any suggestions would be appreciated.

Starhunter

**Starhunter451** · 20th October 13, 07:49 PM

Hello everyone.

**AFS1970** · 22nd October 13, 10:36 AM

I have not cooked duck in years, as my wife is not a fan of it. I used to make it on a rotisserie that allowed much of the fat to drip away. I adapted my recipe from one by the Frugal Gourmet. It involved giving the duck a quick path in simmering water which had honey and some kind of fruit jam in it, I have used orange and apricot, both worked well. That hot bath drew out allot of the fat and opened up the skin a bit to allow the fat to drip off. It also added a coating of sugar which helped crisp up the skin later on. After that instead of basting, about every 15-20 minutes you poke the poor thing with a fork as it spins and that opens more holes for the fat to drip out.