or Connect
New Posts  All Forums:Forum Nav:

Smoked Duck?

post #1 of 4
Thread Starter 

Has anyone tried smoking a duck if so have any pointers or tips? I would like to attempt smoking a duck. I don't want to dry it out though would it be best to brine it first?

 

post #2 of 4

What part of the duck is it, and is the skin/fat still intact?

 

If it's the breast with skin, based off of my experience with it (limited, admittedly), I would do it in this order:

 

1) Brine for a few hours. My favorite brine is a mixture of orange/pineapple juice and salt. Tastes really, really excellent.

 

2) Smoke at a low temp until mostly cooked

 

3) Throw it on a heavy cast iron pan that has been in a 500* oven and press down on it (skin side down) for a few minutes to get that crispy, delicious skin.

post #3 of 4

I generally smoke duck breast, I dont brine, but I do wrap it in bacon, and rub it with a general dry rub.  It only takes about 2 hours at 230.  I used wild ducks that I killed my self, so these are not huge farm raised corn fed ducks, so the breasts are much smaller.  They did not have much fat to begin with but I did remove the skin and any fat.  That is part of the reason i wrapped them in bacon so they would stay moist, and everything tastes better wrapped in bacon.

 

Pre smoke

 

700

 

Post smoke

 

700

post #4 of 4
Thread Starter 

Those look great, I will give those a try. I am going to smoke a whole duck I think just to try it, now that I have a general direction to go with it.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry