{"id":585,"date":"2023-04-09T01:07:08","date_gmt":"2023-04-09T01:07:08","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=585"},"modified":"2023-04-09T01:11:10","modified_gmt":"2023-04-09T01:11:10","slug":"smoked-weber-duck","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/smoked-weber-duck\/","title":{"rendered":"Smoked Weber Duck"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-582 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/duck-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/duck-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/duck-100x100.jpg 100w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/duck.jpg 225w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>1 Duck<br \/>\nSalt<br \/>\nPepper<\/p>\n<p><strong>GLAZE<\/strong><\/p>\n<p>2 Tbsp Spicy Brown Mustard<br \/>\n\u00a0 \u00a0or Hot English Mustard\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 (Your Choice of heat &amp; Spice)<br \/>\n\u00a0 \u00a0or Mild American Mustard<br \/>\n2 Tsp Worcestershire Sauce Or Light Soy Sauce<br \/>\n2 Tsp Ground Cumin<br \/>\n2 Tsp Fresh Ground Black Pepper<br \/>\n1 1\u20442 Tsp Garlic Powder<br \/>\n1 1\u20442 Tsp Mustard Powder<\/p>\n<p><strong>BRINE<\/strong><\/p>\n<p>4 lt Water<br \/>\n1 Cup Kosher Salt<br \/>\n1 Cup Brown Sugar<\/p>\n<p>1 Let the duck defrost in the fridge over night or in the fridge in brine overnight. (Only need to brine duck if it is a wild duck).<br \/>\n2 Cook it for about 2 hrs, on a 170\u2103 &#8211; 180\u2103 degree grill, rotating it several times.<br \/>\n3\u00a0 Glaze the duck 10 &#8211; 15 minutes before cooking completes.<br \/>\n4 For duck, you are looking for an internal temp of 73\u2103 in the breast and 80\u2103 in the thigh.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/GN3HWAIHPhQ\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 1 Duck Salt Pepper GLAZE 2 Tbsp Spicy Brown Mustard \u00a0 \u00a0or Hot English Mustard\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 (Your Choice of heat &amp;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[16],"class_list":["post-585","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=585"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/585\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=585"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}