After a great morning on the Pamunkey River in VA I decided to throw some fresh wild game on the WSM 18.5. I first threw the birds in a delicious brine I often use for Turkey and allowed them to absorb the juices for 24hrs. I then got the WSM up to a solid temperature 225-250 degrees and smoked them with applewood for 21/2-3 hours. It is important not to overcook Duck or any wild game as there is minimal fat. Before serving these to guests be sure to remove the skin. If you want crispy skin, roar your grill up to 500-600 degrees and throw them on the grate until the skin is ready to be served.Duck is best cooked medium-medium rare. Allow them to sit for 25-30mins after taking them off the WSM so that the juices do not pour out upon slicing. Enjoy!
Whole Smoked Mallard...Done.
I like mine medium-rare--Delicious. Do not let the pink freak you out...Juices and flavor are incredible.
-WPhipps
Whole Smoked Mallard...Done.
I like mine medium-rare--Delicious. Do not let the pink freak you out...Juices and flavor are incredible.
-WPhipps
