Smoking a duck this weekend

[MikeWestmoreland]

I was looking for a brisket at my local grocery store last week and noticed they had some frozen duck. Since I've never smoked a duck before I decided to give it a try despite it's $20 dollar price tag.

I've searched this forum and found several recipes that call for cooking the duck at about 350 for 1 to 1 - 1/2 hours. But I've also found some other recipes that call for cooking it longer (4 to 5 hours) at lower temps (250 or so). Anybody got any comments or suggestions on which is better?

Mike
"Looking for something else to smoke"

 

[Tom Golden]

IMHO you need some heat to render the subcutaneous duck fat. Otherwise the skin will not crunch. Low and slow is duck confit.

And if you are looking for something else to smoke try this: http://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe.html I basically used this to smoke a whole rolled LoL . Insanely good.