WSM SMOKE DUCK LEG


 
Duc

Duc

New member
Here ya go, second cook with my WSM 18.5. Sichuan Chili Oil Maple Glaze Smoked Duck Legs.

Smoked between 250-265F for 3 hr 35 min, basting with glaze and spritzer every hour.

I’d definitely brine next time. Wife loved it tho, so we’re good there.
 

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That sounds delicious. Love me some duck.

Did most of the fat render out? A good tip I read is to cut slits in the skin by holding the knife "sideways" or almost perpendicular to the duck, then inserting the tip to pierce the skin but now get into the meat. I do that when I roast whole duck on the kettle rotisserie, and even with that there is often a good bit of fat left under the skin.
 
Chris in Louisiana said:
That sounds delicious. Love me some duck.

Did most of the fat render out? A good tip I read is to cut slits in the skin by holding the knife "sideways" or almost perpendicular to the duck, then inserting the tip to pierce the skin but now get into the meat. I do that when I roast whole duck on the kettle rotisserie, and even with that there is often a good bit of fat left under the skin.
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Thanks Chris, it’s was pretty lean but in a good way. Definitely try out the method huh suggests, sounds like it helps yield some fat. Taste delicious tho! Traditional Peking Duck will be next!
 
Beautiful cook, Duc! I've got to find a way to get my wife to at least tolerate duck. Looking at that temp graph it looks like your temps were very stable this time. It looks like you opened the cooker four times, with the first time it was opened being a bit longer to load the duck?
 
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J Grotz said:
Beautiful cook, Duc! I've got to find a way to get my wife to at least tolerate duck. Looking at that temp graph it looks like your temps were very stable this time. It looks like you opened the cooker four times, with the first time it was opened being a bit longer to load the duck?
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You got it exactly on the money with the Temperature. It was overall very stable, except for the times I had to remove the lid to spritz and glaze the duck.
 
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