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« Recipe: Cucumber and Pomegranate Salad | Main | Recipe: Pasta Salad »

September 24, 2008

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Comments

Peter

Look at the pink tinge of the duck meat...a fine example of good smoking...well done, me want duck!

Syrie

oooh I love duck but I've never tried to cook it at home. Yours looks delicious. I think I need to pluck up the courage.

[eatingclub] vancouver || js

Lovely, lovely duck.

I'm a little bit curious about the duck that refused to render its fat though. Was it a different species of duck, you think?

Jude

I always read about the big green egg in cooking forums but was never really convinced until I saw your post. Those ducks look perfect.

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Fearless Kitchen

You'd need a time machine, Adam! But I'm glad it looks good to you.

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that roast is already expired! it has been cooked 2 years ago. LOL nevertheless, i agree with adam a perfect roast.

Fearless Kitchen

Athleta - longer than that! It was tasty, though.

Whitey

Just curious how many applewood chunks you used. Just got my Green Egg and many recipes don't say how much smoking wood they use. I know it depends on the person tastes, but I need a starting point to work from.

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