Whole Roasted Duck – The Fire-Forged Method

Crispy skin that shatters. Deep flavor forged by time, patience, and smoke.

This isn’t a duck breast quick-sear — this is the whole bird, done the chef’s way. A multi-day, professional-grade process that walks you through the real restaurant technique:

• 3-day dry cure for parchment-dry skin

• Signature honey bath for a glass-like crackle

• High-heat roast or live-fire cook for perfect finish

• Chef’s “gold” stock technique that turns leftovers into pure flavor

Paired with a port-cherry-thyme reduction and rustic fire-grilled sides, this is a dish that commands respect — a showcase of control, craft, and confidence at the pit.

Category: Vault Recipe – Advanced Technique / Whole Bird Mastery
Tagline: Crafted in Smoke. Forged in Fire.

• Binder + rub technique delivers even adhesion and serious color

• Works on tri-tip, brisket, chuck, and even pork tenderloin

This is how NY BBQ Guys do beef — bold, smoky, forged with purpose.