Smoked Duck with Honey Balsamic Glaze

stevecylka

Fire Starter

Original poster

Aug 24, 2011

45

11

Toronto, Ontario, Canada

• Nov 25, 2012

• #1

We went a little non traditional for our American thanksgiving dinner and had this wonderful smoked duck with honey balsamic glaze - yes, I know I am Canadian, but I will use any excuse to make a big meal and watch football!!! 

Smoked it for 4 hours at 225F with hickory pucks and it turned out awesome. The honey balsamic glaze was the perfect sweetness to have on the skin.

http://www.theblackpeppercorn.com/2012/11/smoked-duck-with-a-honey-balsamic-glaze/

Smoked Duck 600 450.jpg

• stevecylka
• Nov 25, 2012

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 26, 2012

• #2

Steve, the duck is gorgeous.... really pretty....   I can imagine how good it tasted.....  

 

mike johnson

Master of the Pit

OTBS Member

Mar 9, 2012

1,051

59

Lacey, WA.

• Nov 26, 2012

• #3

That looks GREAT. I bet it tasted even better.

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Nov 26, 2012

• #4

That duck looks great Thumbs Up

 

va_connoisseur

Smoking Fanatic

Dec 13, 2007

338

13

DC Metro - Northern Virginia

• Nov 29, 2012

• #5

That looks great. At what temp is duck done?

 

joern

Newbie

Nov 26, 2012

1

10

Hayward, CA

• Nov 30, 2012

• #6

I will be smoking my first duck on my Brinkman electric smoker.  Any tips so I won't mess up a $21 bird?  I like the balsamic glaze idea.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 30, 2012

• #7

Joern, morning...... Bride puts many slices in the skin without cutting into the meat....  That helps release the extra fat.... Steams in a roasting pan, on a rack, lid on, for (time/temp I don't know).... then applies the glaze and roasts for (time/temp I don't know that either).... If I were to add smoke, I would add after the steaming step and before the glaze..... Folks that don't normally like duck, love hers.... It is awesome....  

Maybe someone can fill in the blanks....  I am not allowed to know critical details in Bride's kitchen.....

Dave

 

Last edited: Nov 30, 2012

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Nov 30, 2012

• #8

Oh my that looks perfect! What was your internal meat temp and about how much did it weigh? 

 

shannon127

Smoking Fanatic

OTBS Member

Sep 8, 2012

444

40

Harrisburg PA

• Dec 1, 2012

• #9

Wow, that look fabulous!!!
 

 

smokeaddict

Fire Starter

Mar 3, 2011

74

11

Sydney Australia

• Dec 2, 2012

• #10

Steve, That duck looks great ! How was the skin, crisp ?

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Dec 2, 2012

• #11

Looks good !

 

rong

Newbie

Oct 16, 2012

29

12

Tempe, Az.

• Dec 3, 2012

• #12

Just bought the book, "charcuterie" and want to confit a duck. But, I think I'm gonna try your idea first! THAT is a pretty bird! It's mother must be proud!!!!!