Smoked Duck Peking Style Recipe
First thank you for your great recipes! My question relates to your Smoked Duck Peking Style Recipe
When cooking the duck on my Kamado Joe : Should I put a drip pan between the heat deflector and the grill? If yes for how long?
Thank you very much.
Thanks for your question. If you want to use a water bath then the time to do it is at stage 1 when you're cooking low and slow.
In some recipes I seen, boiling water is poured over the skin to tighten it up and help make it crispy so steam from your water bath should have the same effect.
In terms of time you can leave the water bath in your kamado for as longs as you cook low temperature and just make sure that you remove the water bath before the second stage of high temperature cooking.
I hope that helps and please do let us all know how you get on. Send us a picture!
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