What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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I wanted to try something different and decided to try cooking ducks rotisserie style. My uncle has a nice pit with a ceramic plate that cooks birds from the side instead of the bottom. Don't know if that makes a difference. I cajun injected 6 grey ducks with cajun butter in the breasts and the thighs. Stuffed them with garlic and onions. Coated the outside with olive oil, garlic powder, and tony cacheres. They cooked for an hour and 15 minutes and they came out awesome. The skin tasted like crispy garlic potato chips. Yum. Definitely my favorite way to cook ducks now. I'm sure this isn't a new recipe on here, but it was awesome!!!
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- Joined: Sat Nov 19, 2011 10:07 am
That sounds great. Only did it once on the BBQ and was really good, but going to have to try it again.
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- Location: central oregon
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