You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Anyone Smoked Duck?
- Thread starter Musky-Hunter
- Start date
- Status
- Not open for further replies.
Was thinking about duck, too. Picked thru site threads and Susan Z. mentioned once she had a good flare up occur...
Would like to roti sucker but, Sue - exactly how volitale was goose grease? Did you bank coals far enough away or is there no 'far enough' when roti'ing duck...?
Cud be pretty expensive bonfire...
Would like to roti sucker but, Sue - exactly how volitale was goose grease? Did you bank coals far enough away or is there no 'far enough' when roti'ing duck...?
Cud be pretty expensive bonfire...
I've never tried the boiling trick. I think I"m going to prepare my goose the same way I cooked my duck (not the poor blackened one that met with the inferno). Per Raichlen's duck instructions---I pricked it all over (only skin deep with a fork) and set it in the fridge uncovered overnight. Then before the cook, I pricked it all over again and cut slits near the leg joints (of course, it was a beer can duck, so that was to help the fat drain out the bottom). Anyway, the goose is gonna' get the same treatment, even tho it's going on the rotiss.
I can't recall the flash point for duck fat, but my first cook went wrong when I added red hot coals after the first hour. For the next cook I used the minion method, so that solved the problem.
I took that thing to over 160 (my mom is paranoid about undercooked poultry) and it was great. Looking forward to the goose!
I can't recall the flash point for duck fat, but my first cook went wrong when I added red hot coals after the first hour. For the next cook I used the minion method, so that solved the problem.
I took that thing to over 160 (my mom is paranoid about undercooked poultry) and it was great. Looking forward to the goose!
That duck fire was SPECTACULAR! Poor duck was the deepest black you've ever seen---but we still ate what we could!
Mine was beer can duck a l'orange (cuze my ducks came with orange sauce that was actually pretty nice).
Are you going to make Raichlen's scallion pancakes? I'm going to do that with my goose.
Mine was beer can duck a l'orange (cuze my ducks came with orange sauce that was actually pretty nice).
Are you going to make Raichlen's scallion pancakes? I'm going to do that with my goose.
Wow. That's alotta grease...
Roti'd two bell & evans ducks (4.5pds eachs at about $13 a duck). Prepped day before by dipping in boiling water (prior threads). Pricked liberally day of (couple of slits, too) and garnished with salt & pepper. Thoroughly air dried by grill time.
In at 6p (25 d) and performer kettle roti at 375 by 6:15. Reduced to 325 by 6:45 and done by 7:20; foiled for 15 min's then diced the duck. Sauce was Raichlen's l'orange...
Two 16 oz cans of grease dripped off these birds; was pretty nerve wrecking listening to my grill w/ Susan Z's bonfire in mind. But treat was delectable and all was consumed.
Skin could have been crispier but I think next time I'll shell out for Muscovy/leanest duck I can find...
Couldn't image doing this one in the home oven.
Roti'd two bell & evans ducks (4.5pds eachs at about $13 a duck). Prepped day before by dipping in boiling water (prior threads). Pricked liberally day of (couple of slits, too) and garnished with salt & pepper. Thoroughly air dried by grill time.
In at 6p (25 d) and performer kettle roti at 375 by 6:15. Reduced to 325 by 6:45 and done by 7:20; foiled for 15 min's then diced the duck. Sauce was Raichlen's l'orange...
Two 16 oz cans of grease dripped off these birds; was pretty nerve wrecking listening to my grill w/ Susan Z's bonfire in mind. But treat was delectable and all was consumed.
Skin could have been crispier but I think next time I'll shell out for Muscovy/leanest duck I can find...
Couldn't image doing this one in the home oven.
Sounds like you enjoyed the duck. The foiling may have hurt the crispyness or perhaps a rotisserie bird doesnt give it also? Any reason why you foiled?
The tradional way to make peking or roast duck is to insert a bicycle pump nozzle or an air compressor between the skin and the meat of the duck. This literally blows the duck up to completely separate the skin from the meat. This gives it a really crispy skin. Here is a link to a similar recipe: http://www.quaypress.com/winefood/devonkitchen/duck.html
If I don't blow it up with the pump I try to pull and tug gently on the skin to separate it with my fingers without tearing it. This helps considerably in crisping it up.
Good luck.... next time it will be perfect.....
The tradional way to make peking or roast duck is to insert a bicycle pump nozzle or an air compressor between the skin and the meat of the duck. This literally blows the duck up to completely separate the skin from the meat. This gives it a really crispy skin. Here is a link to a similar recipe: http://www.quaypress.com/winefood/devonkitchen/duck.html
If I don't blow it up with the pump I try to pull and tug gently on the skin to separate it with my fingers without tearing it. This helps considerably in crisping it up.
Good luck.... next time it will be perfect.....
Thks for weighing in, Jeff...
Foiled it because I've found techique so successful at juicing along meat - I could see my skin, tho' good, was not steller - and wanted to make sure meat would be succulent.
Can't wait to try again, and like many a 'grill' thing, know practice can get to pretty perfect.
Foiled it because I've found techique so successful at juicing along meat - I could see my skin, tho' good, was not steller - and wanted to make sure meat would be succulent.
Can't wait to try again, and like many a 'grill' thing, know practice can get to pretty perfect.
- Status
- Not open for further replies.