If you watch, tinned copper is great. If you want more room for error and don’t have to have optimal crispiness, nonstick.
I’m wondering how to cook duck legs on the Webber or traeger. Suggestions. ? Thanks.cheers ? 
Duck drums have very little fat, so this is a challenge. You might consider kippering them at a very low (like 150F) indirect heat with just a little smoke. I’ve done whole mallard fliers in a Little Chief electric this way, where the drums have turned out well.
If you have the duck fat, rillets and confit on the Weber would be good. You have to be careful to keep the heat low.
Now you have me drooling!
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I do have duck fat . Thinking of putting them in a pan with lots of duck fat on the traeger. 175 degrees. As long as it takes
I’m so glad I found this thread for duck sauce inspo 
The breasts were a little more cooked than I would’ve preferred, but the spicy kumquat / pomegranate reduction I made was bomb — the tartness & heat were a fab foil for the savory, rich duck meat. Thanks to the combined wisdom of my fellow HOs 
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Never knew this thread was here.
I made duck breast (D’Artagnan magret duck breast, the only ones I’ll buy) for Easter dinner, since I had had lamb on St. Patrick’s Day. My method hasn’t changed in years.
- Take out a hour before cooking.
- Pat dry with paper toweling on both sides.
- Preheat oven to 350°.
- Crosshatch the fat side.
- Season with salt & pepper.
- Fat side down in a cold stainless steel skillet.
- Medium heat.
- Once the fat begins to spit, cover with a splatter screen…because you WILL need it.
- Cook without moving for 6-8 minutes, depending on how chubby the breast is.
- Flip and cook the meat for 1 minute in the fat.
- Remove it to a small baking dish, fat-side up.
- Spoon a bit of melted duck fat on top, and put into the oven for about 6-7 minutes, until an instant read thermometer reads about 127-130°.
- Save the rest of the fat for taters - I let it sit in a small dish so the little bits fall to the bottom before spooning the “clean” fat into a small container for fridge or freezer.
- Remove from oven and let sit for at least 5 minutes.
- Slice along the crosshatch and serve.
I made a blackberry sauce (with bourbon, freshly grated ginger, chicken stock and crushed blackberries) for yesterday’s dinner.
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My duck boobs looked super-flat when I first put them in the pan, but they contracted bigly and doubled in thickness over the cooking process. How I managed to overcook them past medium is beyond me.
I dry-brined for only 1 hr bc I blanked on doing so, wiped them dry, added pepper, cold start in the pan. The fat rendered very slowly, and the skin browned slowly. Overall, it didn’t seem to be the fattiest duck boob, as I have very little duck fat saved.
I nicked the meat very superficially in two spots, so I don’t know if that also might’ve been the culprit. I think overall they spent to much time in the pan bc I was waiting for the skin to crisp up properly.
I have two more duck boobies in the freezer & will try your method next time.
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Try this [https://www.seriouseats.com/pan-seared-duck-breast
She cooks the duck breast for 15 minutes. The duck breasts we get here are apparently much thicker. I have to cook them for 40 minutes.
That’s exactly the method I used, sans the orange sauce.
I never made the orange sauce either.
