Anyone ever smoke a Duck?


 
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Henry Joe Peterson

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I'd love to try it.
How do you deal with the massive amounts of fat that will render off?
Does the skin get crispy at all?
Does taste good?
Any details or links you could share would be swell.
Thanks
HJP
 
This is how I do it: it is like a peking duck in the beginning and a smoked duck in the end.

1 whole duck
big pot of water
1 cup of mollasses
1 cup of vinegar
2 Long Island ducklings (4 to 5 pounds each
Marinade:
soy sauce( get the good kind from the chinese store if you can)
minced garlic
minced ginger
2 tablespoons ground white pepper
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1/2 cup packed light brown sugar
1/4 cup red wine vinegar
2 tablespoons sesame oil
Take a wire clothes hanger and rig it so you can dip the duck.
Bring the pot to a boil and dip the duck in for 1 minute. Take out and let water come to a boil again. Dip the duck for 1 minute again. Repeat one more time for a total of three dippings.

Take duck out and let hang some place to dry:under a fan is good.
Combine the rest of the ingredients and rub all over the duck as it is drying. Just take a brush and keep doing it every once in a while. Poke holes all over before you put in frig.Let the duck dry and then put into the frig uncovered to dry.

I use a very light wood like apple or alder or no wood at all.

Smoke at 300-350 degrees until 170 deg. internal.

Serve with a sweet peach or plum sauce.

Enjoy.
 
Good Morning to you,
I don't know if this will help but I have smoked
about a dozen ducks(not at the same time). We smoke them and then I take the skin off,bone out the breast,cut the leg quarters from the carcase
and freeze it all. We use it for different dishes
not as a meal. That being said, I use a real mild brine and soak them for about 2 days if I can. I am at work now and the recipe is at home. I have done them on vertical roasters and also in the normal position. I usually do 4 at a time 2 on each rack or all 4 on the bottom for the vertical roasters. I smoke them at about 250 until I get 165 at the breast. I wrap them in foil and old towel put them in an ice chest and let them finish cooking that way. It helps keep the breast from drying out. I di some for a friend and they ate about half of it before they could get it in the freeze so I must be doing something right!
My son is a chef in Austin,Tx. and he has prepared duck for us. He jsut steams them in a large pt to render the fat before cooking them. Duck fat rendered this way is "liquid gold" to real chefs.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Pat Barnes:
[qb]
My son is a chef in Austin,Tx. and he has prepared duck for us. He jsut steams them in a large pt to render the fat before cooking them. Duck fat rendered this way is "liquid gold" to real chefs.[/qb] <HR></BLOCKQUOTE>Hey Pat! You had talked about your son opening a restaraunt sometime this year.
Has it opened yet?
 
As far as I know,it hasn't happened yet. I don't know what the delay is other than getting things done in A-town seems to be difficult. As soon as I know one way or the other,I will let you know.
I am hoping it will be soon as I am tired of having to PAY for food in Austin!!
 
Jeff,
Haven't done the duck yet. Smoked a turkey on Easter. Incredible.
I have a smoked turkey sandwich in the refrigerator here at work.
It's calling me....

Hopefully I'll have time try the duck in the next couple of weeks.
 
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