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post #1 of 8
Thread Starter 
This is my first go around with smoking a duckling. I can't tell you what the weight is off the top of my head, but I would estimate it to somewhere between 3-5lbs. Can anyone tell me what the prime temp should be while smoking it and which wood would be best? Since duck is mostly dark meat, I don't want to overpower the flavor with a heavy smoke. I'm planning to use an apple cider brine. Thanks for any suggestions and happy holidays.
post #2 of 8
I'd use the sweetest wood you have, apple or fruitwood. Smoke at 250 or so to bring the internal to 180 and I'd have some kind of catch pan under the old girl because she's going to drip a ton of fat.
You can make a nice lacquered crispy brown skin by combining 1/4c rice wine vin., 1/2 cup honey and 1/2 cup soy. In the last hour brush this glaze all over the bird a few times and it should crisp up and turn dark brown.
post #3 of 8
Thread Starter 


Thanks a ton. I have a bag of apple wood begging to be used (usually save it for the fish since I can't get alderwood). Thanks for the suggestions.
post #4 of 8

Here is a recipe from the West Virgina Trophy Hunters Association:

Smoked Duck- Ross Wallingford
This recipe has never failed to please those who have eaten it! To avoid the copious amounts of grease associated with duck, remove the skin and any fat on the bird before marinating.

1 duckling - skinned and fat removed
½ cup sugar
½ cup non-iodized salt
1 tbls ground black pepper
1 tbls sage
1 tbls thyme
1 tbls rosemary
1 cup apple juice

Combine the above ingredients in a 2-quart plastic container and add water until full. Cap and shake well to dissolce the salt and sugar. In a plastic bowl, marinade the skinned duckling for 24 hours in the solution. Keep refrigerated. Remove the duckling form the marinade and place back in the refrigerator for 1 hour on a plate, uncovered.

Place the duckling into a smoker which has been heated and is smoking well. Smoke for 2 hours using 2-3 pans full of apple for chips. Remove from the smoker, place in a pan and bake in the oven at 325°F for about 60 minutes. Make sure the meat has reached at least 165°F using a meat thermometer.

If using a smoker/cooker, the additional baking step is unnecessary - just smoke/cook using several pans of chips over a 3-4 hour period until the internal temperature reaches 165°F or higher. Remove and let cool. Slice the meat away from the bone and enjoy!

-You didn't say if the duck was one that you hunted or if it's store bought-if it's a wild duck, I'd probably go with a higher internal temp of around 180* just to be on the safe side. If you want the skin- follow the tips listed in the link below.-

The second is a link to on how to smoke a duck .
post #5 of 8
Thread Starter 
Wow, that's a bit more involved than I was expecting but I might have to give it the ole' college try. The duckling is store bought. You think if I remove some of the excess fat and score the skin I might get a crispier skin in the smoker rather than moving it to the oven? My wife is going to have a tom in there all day.
post #6 of 8
Just keep the duck in the smoker and crank the chamber temp up to 350* if you can.
post #7 of 8
My first attempt at smoking duck went horrible. It came out this smoked blob of fat and meat. It was actually really disgusting. Not entirely sure I want to try it again!
post #8 of 8
Billy -

One thing about ducks is their greasy! Poke some tiny holes in the skin to let the grease out.
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