Just bought two "Pekin" ducks from Sanger Poultry in Ca. .99/pound, 5.00 each.

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That seemed like a great price, but I've only done parts before, and they were Muscovy. The the package says they are "fresh", and that they "may contain up to 3% retained water. I am thinking roasting or BBQ "Chinese" style, or maybe smoking, but I only have an outside smoker and limited experience. Any suggestions?

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A thread about Saveur's "Amazing Five Hour Duck"
http://chowhound.chow.com/topics/818260

The Saveur link
http://www.saveur.com/article.jsp?ID=...

[JonParker]

Our own MMRuth did the five (actually four) hour duck with sour cherry compote below that's been a huge hit every time I've served it. It's now a Christmas tradition.

http://chowhound.chow.com/topics/501881

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Awww...I only have legs left. But I have the carcass in the freezer too, so will try the soup recipe in the link.

[Caitlin McGrath]

That Bittman stovetop Chinese roast recipe is terrific made with legs. I recommend halving the sugar.

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Good to know. I did the Bittman thing with the breasts.

[Terrie H.]

Wow! You are answering your own question very well!! What a bargain price you found - even my Chinese market priced them at $2.69/lb. the other day.

I love a whole roast duck, but I also cut the breasts out to use separately and make the rest into rillettes. One of my favorite appetizers to serve is a little mound of duck rillettes with a potato and pear salad.

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I believe I've gone quite mad!

Oooooo....rillettes with potato and pears....I have those! Is there a recipe?

[Terrie H.]

Lol! Happy New Year!

[Terrie H.]

If it was't for the recent bump, I wouldn't have realized that I didn't answer your question at all. Please forgive my champagne-induced flakiness.

I found this salad idea in an old cook book I inherited from my aunt from the Four Seasons c 1971. It is the perfect foil with a rich rillettes. It's about a 3 to 1 mix of potatoes and pears, dressed with a white vinegar dressing (1 part vinegar to 2 parts neutral flavored oil with a little sugar and grated onion). I add coarse mustard when serving it with pork rillettes.

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Don't want to lose this " Roast duck questions thread"

http://chowhound.chow.com/topics/818260

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Food Network steam and roast approach.

http://www.foodnetwork.com/recipes/ty...

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Roast duck from " The Hungry Mouse" blog!

http://www.thehungrymouse.com/2009/02...

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Rillettes from a beautiful blog!

http://mattikaarts.com/blog/charcuter...

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A Bittman recipe for "Chinese roast"

http://www.nytimes.com/2003/12/03/din...

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Building my own thread. I found this

http://chowhound.chow.com/topics/797175

Looks like I should break it down.