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Smoked Whole Duck with Turkey Gizzards

post #1 of 18
Thread Starter 

I grew up eating duck and goose my whole life and this is the first smoke I've done with duck.  I haven't been out duck hunting since moving to CO so this is a little embarrassing but I bought a duck at the store.

 

The duck is in a brine in the fridge and tomorrow it'll get some smoke.

 

The brine includes:

 

brown sugar

Hungarian paprika

kosher salt

rosemary

black pepper

red pepper flakes

cider vinegar

water

 

Tomorrow I'll remove it from the brine and pat it dry and sit it in the fridge for a few hours to dry to skin a bit.

 

I'll rub the skin with an herb butter mix on top and underneath the skin. I plan on stuffing the cavity with onion, lemon, fresh herbs, and a handful of turkey gizzards I have on stock. I love me some gizzards!

 

I'll update this post with details as it progresses.

 

 

TIME FOR A SWIM!

 


Edited by thoseguys26 - 7/31/13 at 1:00pm
post #2 of 18

<in my best Ray Stevens voice> "Quick Ethyl get the camera, its doing the back stroke!"

post #3 of 18

Since you plan to add the Gizzards, make sure the Gizzards and the stuff in the cavity in general reach an IT of 165*F. Your Duck will be very well done but the fat and brine should help keep the meat from getting too dry...JJ

post #4 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Since you plan to add the Gizzards, make sure the Gizzards and the stuff in the cavity in general reach an IT of 165*F. Your Duck will be very well done but the fat and brine should help keep the meat from getting too dry...JJ


Thanks JJ, after thinking about the cook again, I've decided to smoke the gizzards on my Q-Matz and have them as apetizers. Stuffing them would take too long and risk drying out the meat like you said.

 

If I'm going to rub the skin with some honey, should I wait until the last hour of cooking so I don't burn the honey?

post #5 of 18

I'm in!

 

44.gif

post #6 of 18

YEP...Honey has a caramelization point in the low 200*F range so it will burn more easily than other Sugar that can take 300*F...JJ

post #7 of 18

A few ideas for ya..i didn't brine these..but did them 3 different ways

 

http://www.smokingmeatforums.com/t/135486/some-duck-for-a-buddy#post_926440

post #8 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

YEP...Honey has a caramelization point in the low 200*F range so it will burn more easily than other Sugar that can take 300*F...JJ

That sounds right. Thanks! So far I did one hour at 260° to tighten it up and now it's down to 220°. I'm about to add some honey!

Quote:
Originally Posted by redneck69 View Post

A few ideas for ya..i didn't brine these..but did them 3 different ways

 

http://www.smokingmeatforums.com/t/135486/some-duck-for-a-buddy#post_926440

Killer post and good looking ducks!

post #9 of 18
Thread Starter 

Out of the brine, dried overnight in the fridge.

 

Rubbed butter under the skin and on top. Seasoned with S & P, rosemary and garlic powder on the duck and gizzards. I added a little EVOO & honey (home harvested :) ) to the gizzards before seasoning.

 

Threw a few carrots, celery & lemon wedge in the cavity of the duck, becuase, well that's what was in the fridge!

 

 

 

post #10 of 18
Thread Starter 

Do you like gizzards? If so, try these! Go heavy on the  honey or maple syrup. Killer!

 

post #11 of 18

Nice! I had Gizzards for the first time a few months ago. I simmered them in Chix Stock and Veggies until tender then Floured and deep fried until crisp. Was outstanding! Those look good...JJ

post #12 of 18

Looking good so far! Might have to get Rock to bring home a couple whole ducks and geese this fall. Can't wait to see the final!

 

 

Quote:
Originally Posted by Chef JimmyJ View Post

Nice! I had Gizzards for the first time a few months ago. I simmered them in Chix Stock and Veggies until tender then Floured and deep fried until crisp. Was outstanding! Those look good...JJ

JJ -That's the way I make them all the time

post #13 of 18

Don't you laugh at those folks that are persnickity eaters? Eeeeewwwwww....... you eat that? Gross!  ROFLMAO!

 

I love gizzards. But can't ever find the turkey gizzards anymore like there used to be around the holidays. Smoke 'em flour 'em and smother 'em with onions and taters, little milk gravy, and a biscuit......

 

Uncle used to say I was happier with the bait than the fish.

post #14 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Nice! I had Gizzards for the first time a few months ago. I simmered them in Chix Stock and Veggies until tender then Floured and deep fried until crisp. Was outstanding! Those look good...JJ

Deep fried gizzards & hearts are really good.

Quote:
Originally Posted by Foamheart View Post

Don't you laugh at those folks that are persnickity eaters? Eeeeewwwwww....... you eat that? Gross!  ROFLMAO!

 

I love gizzards. But can't ever find the turkey gizzards anymore like there used to be around the holidays. Smoke 'em flour 'em and smother 'em with onions and taters, little milk gravy, and a biscuit......

 

Uncle used to say I was happier with the bait than the fish.

That sounds like my new comfort food favorite!

post #15 of 18
Thread Starter 

The Duck was wonderful. Cold duck sandwiches the next day were delicious!!

 

The meat was super juicy, skin was good and crisp (thanks to the honey), and the flavor of the meat was perfect. It was savory & sweet with hints of lemon & honey..

 

Enjoy the pics!

 

 

 

 

 

 

 

 

post #16 of 18

Tasty looking bird!

post #17 of 18

Looks great.....been thinking about duck but more Chinese style for a buddy to enjoy. Glad it worked out....Willie

post #18 of 18

Looks pretty good. is that rosemary?

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