Duck for Thanksgiving

[trailratedtj]

so after readind the "goose on the grill" thread i got to thinking about duck. I usually fillet the breast out, but back in early october i particpated in a game farm hunt for a fund raiser and acquired a few whole ducks.

So whats the best way to cook whole duck? Should i roast it or bake it? i have no idea. Probably gonna bring it to dinner tomorrow so a reciepe kind to all people would be very helpful.

thanks,

Fellas

[Corey Bohn]

Wrap the entire duck with bacon and place it in a cooking bag. Add enough water so that there's about a 1/4" water level in bag when breast down. Cut up a bunch of onion and place in the bag. Bake duck at 300 for about 3 hours. Meat should fall off the breast plate when done. Key is to save all the juice from the bacon, onion and water in a separate bowl. Remove duck meat from bone and place it in the bacon, onion, water juice. Season with salt and pepper. By de-boning duck and placing it back in the au jus it keeps it moist and tasty. **As others have posted, marinating in Italian dressing for a day (do not use the Zesty Italian---rather regular Italian), wrapping in bacon (1 x 1 chunk of meat)and grilling it until the bacon is done is awesome. We'll typically breast out all our teal and grill it as such. Have a great Thanksgiving.

[123fish]

We use the Zesty Italian for marinating and have had very good luck with it. Even have the women coming back for seconds and thirds. NO FAT FREE dressing though! Our motto is "All the fat, all the time."