Smoked Duck Experiment

[M D Baldwin]

A couple of weeks ago I asked for a smoked duck recipe. Thanks to all who gave me the Peking Duck recipe. I have a 5 lb duck that I dipped in boiling water X3, then put the sweet soy mop over it and place it in from of a fan for about an hour, the I injected it w/ the remaining mop, then into the fridge.
Today I put it on indirect heat w/ Apple and Hickory. An important thing ANYTIME you cook duck is to pierce the skin all over so that the fat can drain out. I am going to mix some Triple Sec (orange liquor) w/ some BBQ sauce to paint on it later. I plan to smoke for about 3 hours. Will give you an update after dinner.

 

[M D Baldwin]

Ok, after smoking for a bit over 3 hours and hitting an internal temp of 170 I took it off and foiled it for 45 min before carving.
WOW what a good flavor-nice combination of smoiness and a sweet sour from the marinade/injection. This will be one to repeat. The only problem is cleaning up the drained fat, a bit of a mess.