Smoked/Roasted Duck

[Chris in Louisiana]

I usually cook duck on high heat on the rotisserie, but this time I cooked at lower temps (250 or so) indirect on the Weber kettle with some cherry and hickory wood.

It took longer, but more fat rendered out, and the meat was really good. I increased the heat to 300 or so at the end to get the skin crisped. It took a little over 4 hours to get to 175 in the thigh.

Served it with grilled romaine Caesar salad, per a Cook's Country recipe I saw on TV. The salad was was a big hit. We've had it twice already.

 

[Joe InJersey]

Wow. Duck is my favorite dish. That one looks great. Are you a hunter? (Is it a wild duck)?

 

[Chris in Louisiana]

Is it a wild duck?

No. It is a store-bought farm raised duck.

The farm raised have a thick layer of fat, whereas wild ducks usually have very little fat, if any. I tell people they are as different as a deer and a cow.

 

[Cliff Bartlett]

Looks fantastic. Love what you guys are doing with these Romaine cooks on the grill!

 

[ChuckO]

Fantastic, duck is my fav (sprig & teal)

 

[Craig Alumbaugh]

Never tried duck, but seeing yours now makes me want to try it

 

[TonyUK]

I LOVE Crispy Duck!! That's a Winner!

 

[JRAiona]

Looks awesome Chris.

 

[Barb D]

Very nice cook Chris, like your idea on the salad will have to try that one.

 

[Jason Noble]

Excellent. I've done the CC Caesar salad it's amazing. Love the duck.

 

[Monty House]

I smoked a Canada goose over applewood this spring from a Dec. '14 hunt, and it was delicious. Around 275-300 degrees. Brined it for about 4 hours first.

 

[Nick_U]

One beautiful looking duck! I like how you cooked it.

 

[Luke P]

Your duck looks perfectly rendered. Looks closer to dark pork than duck.

I've gotta get on this grilled romain train!

 

[John Sp]

Chris - that looks really good. Do you buy your duck a the grocery or do you have another source? I have a buddy who says he can get me wild ducks occasionally but I have not tried one yet. Looking at yours makes me want to give it a shot. Any tips ingeneral for duck?

Regards,

John

 

[Chuck Dugas]

I like the rotisserie way also. before I put the duck on I use a fork and pierce the skin all over so that the fat drains off. This helps a lot.