Smoked Duck...

Discussion in 'Poultry' started by nickbailey, May 21, 2007.

  1. Does anybody have any recipes for this, I had a duck tonight for dinner and was trying think how good it would be smoked.
     
  2. squeezy

    squeezy Master of the Pit OTBS Member

    I sure would like one too !

    I have only done mine on a rottiserie using indirect heat at normal roasting temps with a foil pouch of Apple wood and stuffed with an orange, garlic, whole peppercorns and salt. I made an orange sauce as in Duck la Orange . This method took about 3 1/2 hours, but gave me a deliciously crisp skin. I also had an aluninum chinese take-out container full of duck fat at the end.

    I would imagine that slow cooking a duck would be a very greasy undertaking unless skinned first, however I would love to hear of another method ....

    BTW how did you prepare yours for dinner?
     
  3. Really not too far off from yours, on a rottiserie and sauced with some marmalde which turned out really good. I just think thats the best part of duck, it's greasy and juicy and it's essentially pure dark meat haha.
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    Funny you should mention marmalade, I glazed one too with it!
    I carve it very simply ... spit it down the middle lengthwise and then cross cut through the middle = 4 servings[​IMG]
     
  5. deejaydebi

    deejaydebi Smoking Guru

    ***** little hole in it to get some of the fat to render.

    I've added grated orange peels to my rubs with great sucess. I little zest and brown sugar goes a long way.
     
  6. gt2003

    gt2003 Meat Mopper

    Check out my post under the wild game section. It totally changed the way i think about duck.
     

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