John Horton
TVWBB Member
Has anyone done a duck in the WSM? How did it turn out? What parameters did you use?
WSM Duck?
- Thread starter John Horton
- Start date
Pat Barnes
TVWBB Pro
John,
I do smoked duck on the WSM every year around Xmas. I use them for Smoked Duck and Andouille Gumbo that we amke as our traditional Xmas Eve meal. My method is"
I steam them for a while to degrease them. I use the fat for wonderful things.
After that I cut the leg quarters off for confit.
I soak the remaining carcass in a "flavor" brine for a while.
I then smoke them on the WSM at low temp until i get an internal in the breast of about 135-140. They are cooked enough to use at this point at least for some people!
I know this is sort of a confusing,haphazard post but I am on the road and can't get to my cooking logs. Only doing it once/year makes it hard to remember.
Save the innards,too. Duck liver pate is to die for.
I do smoked duck on the WSM every year around Xmas. I use them for Smoked Duck and Andouille Gumbo that we amke as our traditional Xmas Eve meal. My method is"
I steam them for a while to degrease them. I use the fat for wonderful things.
After that I cut the leg quarters off for confit.
I soak the remaining carcass in a "flavor" brine for a while.
I then smoke them on the WSM at low temp until i get an internal in the breast of about 135-140. They are cooked enough to use at this point at least for some people!
I know this is sort of a confusing,haphazard post but I am on the road and can't get to my cooking logs. Only doing it once/year makes it hard to remember.
Save the innards,too. Duck liver pate is to die for.
John Horton
TVWBB Member
Pat, Thanks for the response. If you could post the details I'd really appreciate it. I bet it's outstanding!
John
John
j biesinger
TVWBB Platinum Member
Last fall, I picked up a frozen duck for eight bucks at a local grocer/butcher. I figured it would be worth tossing on the wsm. I think I cooked it with a chicken or turkey, so I probably did it somewhere around 250*-275* until my internal read 140*. I remember two things about it: the duck was really tough, and the rub/paste I used on it was worth trying again. I tried making a gin rub by using juniper berries and lemon zest and it tasted great. If you're interested I could dig around for my notes to see what the recipe was.
John Horton
TVWBB Member
Thanks J, I'll probably try one some time soon. I'll let you know how it turns out.
Pat Barnes
TVWBB Pro
John,
I'm ambarrassed that I didn't check back when I got home!! Just rememebred to look at hte duck post. Send me an e-mail and let me know what info you would like. My address is at my profile.
I'm ambarrassed that I didn't check back when I got home!! Just rememebred to look at hte duck post. Send me an e-mail and let me know what info you would like. My address is at my profile.