Poor Boy's Orange Duck

**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.