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Duckling meet GOSM w/Q-View

post #1 of 9
Thread Starter 
Nice easy way to do a duckling, this one weighed about 6 pounds.

Seasoned pretty heavy with salt, pepper, cayenne and a little poulty magic.

I like to take an onion and cut it in half and put in the cavity, that way it will give the birt a little bit of body.

Smoke at 220, this is about 2 hours in, baste occasionally with a mixture of butter, olive oil, and lemon juice.

Next picture is 4 hours in, skin is really starting to taunt up.

Finally on a plate after about 6 hours.


post #2 of 9
I normally don't care for duck but I'll bet I would take a chunk of that one! Looks great.
post #3 of 9
That's one good lookin' duck!
post #4 of 9
Thread Starter 
Its a simple smoke, very had to screw it up, cut that duckling meat up in long slivers and put on soft tortillas with some hoisen sauce, man you can beat it for a snack.

post #5 of 9
I've got friend s that like to duck hunt. Maybe I'll see if they'll donate a bird to me. That looks tasty. Good job and nice picts
post #6 of 9
That does look good! makes me wish the chicken I got on right now was done PDT_Armataz_01_34.gif
post #7 of 9
That looks great. One question: Do you Brine the duck before hand?
post #8 of 9
Thread Starter 
Did not brine, those store bought ducklings are so fat, having the meat tender and juicy has never been a problem. So I guess you could, but I dont think its necessary unless you were just wanting to experiment.

post #9 of 9
That's a beauty of a bird!!
Great job on that duck points.gif
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