Smoking whole duck


 
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Eric Simon

TVWBB Fan
Greetings!

Someone asked me to cook a whole duck in the smoker this coming weekend. I have heard that they need to be par-boiled beforehand. Anyone have any reliable recipes for smoked duck? TYVM!
 
I saw a primal grill show that did it beer can style and it looked pretty easy ..they have alot of fat so should be pretty easy just need to cook to temp about 160 then pull and rest. I think you could go high heat 325-350 or lower225-250 if you like. You can always crisp the skin when you are done.
 
Duck has a lot of fat. Remove all excess and trim excess skin. Prick the skin all over with the tip of a sharp knife (avoiding piercing the meat). Then, either:

-- bring a large pot of water to a strong simmer; dip the duck into the water, immersing it entirely, and simmer one minute; remove, allow to drain and cool while the water returns to a boil, then repeat twice more; pat dry, then continue with your approach to cooking

or

-- place a large roasting pan over two burners; place a V-rack in the pan and put enough water in the pan to come up almost to the bottom of the rack. Then on the burners and bring the water to a strong simmer. Place the duck on the rack and immediately cover the duck and pan with HD foil, crimping the edge of the foil to the pan to seal it. Steam the duck 30 min; remove; pat dry; continue with your recipe.

Here is a version I did a while back.
 
Thanks for the suggestion, KK. I will follow your method.

I am bringing the smoker to a remote (non-kithen) location. So I need to prep the night before (tonight). Do you suggest that I prick, boil, and rub the night before and then put it on ice? Or should I apply the rub closer to cooking time?

I will be smoking it along with some other meat so I need to run it low and slow (220 or so). I'll use a temperature probe and pull it when it is 160. I'll put the duck on the lower rack so that the fat goes right into the water pan.

Thanks a bunch!
 
Eric,
I would definitely dunk the duck. I did it and it worked out really well. The only issue is that you have to make a contraption to lower and raise the duck. I used a metal coat hanger and forced the metal hook through the top of the duck. I was amazed at the amount of fat that came off from the three dips of the duck. Another thing to think about is that the duck doesn't have a lot of meat so you may want to do two if you have the space.
Lance
 
That's unfortunate. I can't say that I am much a fan of low-cooked duck. The skin is horrible and I am a skin fan!

Prep the night before. You can apply the rub whenever is most convenient.

If possible, crank the cooker to over 400 for skin texture, for the last while of cooking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Simon:

I'll put the duck on the lower rack so that the fat goes right into the water pan. </div></BLOCKQUOTE>
I'm no expert and have never done a duck by any cooking method before but I can't imagine that duck fat dripping down on whatever else you're cooking would be a bad thing (probably a very good thing)...especially if the "other meat" is going to cook a lot longer. Since you will be pulling the duck first it will be a much easier cook with it on the top rack.

Of course there's always the chance that I'm full of it!
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Thanks for the tips, y'all.

For the duck dunking, I'll use one of those "strainers inside a big pot" things that I use for pasta. Put the duck in that strainer and then dip down. Remove by grabbing the strainer handle. Repeat x3.

I do like the idea of duck fat dripping down on the other food ("fat is flavor!"). I'll have the duck in a stand-up rack along with 2 beer can chickens. I hope to fit all that on one rack (with ribs on the other). I assumed that there was more vertical room for the birds to stand up on the bottom rack than on the top rack. Is that everyone's experience?
 
I don't dunk duck, but I do cook duck on a pan to catch the fat and prevent fire (been there, bice charcoal duck!). I prefer cooking duck halves rather than a whole bird. Oh, strain and save the duck fat. It's great for veggie sauteeing. Lighter flavor than bacon fat. Definitely prick the skin. For crispy skin refrig uncovered after rubbing with seasoning (homeBBQ Habanero Orange). I cook it 2-3 hours over 225 about heat.

To serve, remove legs, cut breast off the bone and slice. Pull the rest of the meat off the carcass, put in a bakeable serving dish with a sprinkle of rub, some OJ and orange marmalade mixed together. Arrange legs and breast on top. I make a sauce of orange marmalade and Grand Marnier, heated lightly in the microwave. Add some wild rice, tossed salad, crusty bread and red wine and you have a meal to remember!
 
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