Can't get the Duck to cook correctly

[boomkap@usa.net]

This is the second time I tried to rotisserie a Duck (with Skin) on an open pit with no success. The bird was around 3.5 lbs. I did cook it for around 2 hrs and checked the internal temperature and it read 165. When I started to bite into it the skin was like rubber. The meat below the skin was not soft but somewhat chewy. What am I doing wrong and why is it so hard to get those Ducks to cook. I did collect a lot of the duck fat in a drip pan and there was a lot.

Edited for profane language by OSD. Profane language is not tolerated on this forum.

[3 star redneck]

Duck! ...sorry I dont cook or eat it...

[ecto1]

I perfer my duck from a chinese resturant like in A Christmas Story Fa ra ra ra ra--ra ra ra ra.

[boomkap@usa.net]

Thanks for the response.

I have read about the steaming bit and most posts say that's the trick to getting it right. What kind of tightly sealed container can I use to steam the duck that has a rack? Any pics of such a container would be great.

[Woody Wood]

I like mine stuffed and then mounted on my wall!!!!

[egghead]

Try this

viewtopic.php?f=25&t=12681&p=120503&hilit=duck#p120503

and this

viewtopic.php?f=5&t=13383&p=125939&hilit=duck#p125939

Hopefully you saved the duck fat. Good for a roux for a gumbo or you can simply pan fry some taters in it.

[CJATE]

this wild or store bought duck?

[danger831]

I did some rotis ducks awhile back I think the secret is to slice the skin just down to the meat in several places to let the fat drain out.I injected mine with a modified teriyaki marinade and every one loved them.