Duck score

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Not just packaged but frozen too. That's why they fall off the sky, they can't fly with wings tight on their bodies.
 
For me, very exciting thread, I will be watching.

Duck has become probably my favorite, $3.00/ lb here, could be worse.

I go simple, dry brine/ rub  48 hr w LOTS of Old Bay in and out, and also heavy typical paprika type NO salt rub.

Tightly tie wings down.

Loosely stuff the livers inside, and set neck on top of bird.

Next to it, get's overcooked dry, inside of cavity, neck is underdone.

Smoke at 280 -300 , (I can't get hotter) shutoff electric smoker w breast @145, leave alone inside  for 20 smoker 30 minute.

That's just what I do.

I'm sure it can be improved on, I only have so much energy, good enough Deelish.

I don't bother w any scoring, pricking, scalding, etc.

Too much work for me.

The skin is fattier when done I'm sure, but good for us.

Set on upper rack, drip pan on rack below catches most, not all stuff, don't want it too big.

Ohh - important - I make sure the tail and hanging stuff around it is as opened up exposed as possible, needs to render fry much as possible. 

Yes, as Chef Jimmy told me, the dark meat is kinda tough at that temp, but good for me.  Marc
 
Well I'm in watching thisone..... So much new and interesting stuff here.... Gotta love it....
 
For me, very exciting thread, I will be watching.

Duck has become probably my favorite, $3.00/ lb here, could be worse.

I go simple, dry brine/ rub  48 hr w LOTS of Old Bay in and out, and also heavy typical paprika type NO salt rub.

Tightly tie wings down.

Loosely stuff the livers inside, and set neck on top of bird.

Next to it, get's overcooked dry, inside of cavity, neck is underdone.

Smoke at 280 -300 , (I can't get hotter) shutoff electric smoker w breast @145, leave alone inside  for 20 smoker 30 minute.

That's just what I do.

I'm sure it can be improved on, I only have so much energy, good enough Deelish.

I don't bother w any scoring, pricking, scalding, etc.

Too much work for me.

The skin is fattier when done I'm sure, but good for us.

Set on upper rack, drip pan on rack below catches most, not all stuff, don't want it too big.

Ohh - important - I make sure the tail and hanging stuff around it is as opened up exposed as possible, needs to render fry much as possible. 

Yes, as Chef Jimmy told me, the dark meat is kinda tough at that temp, but good for me.  Marc
I am not gonna cook them whole...Not a popular dish in my house. We like confit, rillette, air dried meat.
 
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I'm all a tingle with anticipation!...JJ
 
Show us the money Atomic  
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Finally had a few hours to cut these apart. Just in time, one still had some ice crystals on the back.

They have livers stuffed in the cavity...Yey...Duck liver pate

4 pairs of legs and all wings (sans the tip) with spices for confit

Breasts and tenders (extra skin left on the breasts for double-up prosciutto)

Carcass skin, butt and neck fat for rendering

Neck and carcasses for soup

A pair of legs for a special project - will follow up
 
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Special project - two whole legs that I didn't confit.

What I want to try is "real duck prosciutto". With the leg. Ofcourse I will make breast prosicutto as usual.

Considering the size I think it would work better if I debone the leg and tie up two deboned legs together. Or rolled. Don't know yet, will see how they feel after curing.

Here they are deboned
 
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