I adore a succulent duck breast cooked with a crisp, tasty skin on it. Yet achieving this in the Big Green Egg has proven less effective than the kitchen … until now. I found a way of getting that delicious, crispy skin using the Egg, whilst at the same time cooking a rich and complimentary mushroom side. It’s a simply trick, you just need a cast iron skillet. And a spirit level.
The Cook's Digest 