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smoke duck

post #1 of 4
Thread Starter 
[FONT='Verdana','sans-serif']For the recipe you’ll need to get some ducks of course. Try for a small to medium size duck, if you get small ones try to get one for everyone coming to dinner.

To [/font]
[FONT='Verdana','sans-serif']cook[/font][FONT='Verdana','sans-serif'] about 5 smaller ducks you’ll need:[/font]
  • [FONT='Verdana','sans-serif']enough milk to soak the ducks in, [/font]
  • [FONT='Verdana','sans-serif']1 chopped onion and [/font]
  • [FONT='Verdana','sans-serif']unpeeled apple for each duck, [/font]
  • [FONT='Verdana','sans-serif']salt, [/font]
  • [FONT='Verdana','sans-serif']pepper, [/font]
  • [FONT='Verdana','sans-serif']2 sticks of butter, and [/font]
  • [FONT='Verdana','sans-serif']1 cup of [/font][FONT='Verdana','sans-serif']red wine[/font][FONT='Verdana','sans-serif']. [/font]
[FONT='Verdana','sans-serif']First make sure you clean out and dry the insides of the duck. Place the ducks in milk and cover, soak about 4-5 hours. You can also soak overnight in the fridge; make sure you soak your wood chips in water overnight also.

Take the ducks out and rub salt and pepper on the inside and outside. Take the apples and onion and stuff the ducks with the mixture.

Get your smoker up and running to about 225 to 250 degrees Fahrenheit, at this temperature you’ll be smoking these for 4-6 hours. Use the fruit chips mentioned before for a nice flavor, you can also use a traditional hickory if you like. Melt the butter and mix it with the red wine, salt, and pepper to baste the duck with.

Just as often as you would baste a duck in the oven, use this mixture to baste the duck in the smoker. Once they are done just take them out and serve.

This is one wonderful smoked duck recipe that I am sure your entire cook out will enjoy from the first bite.[/font]
post #2 of 4
Thread Starter 
Soak Duck in brine of Buttermilk overnite.
Dry the duck off and season it with salt, Black pepper, garlic powder.
then stuff it with apple and onion

Make a wine butter sauce
2 sticks of butter , half a bottle of red wine and mince garlic
mix in a sauce pan til it reduce to half

Put duck in the smoker 225 to 240 for 4 to 6 hours basting with wine sauce every hour!

post #3 of 4
A friend is supposed to give me a couple of ducks this week. Thanks for posting just in time for me to try this.
post #4 of 4
So is it Buttermilk or just milk???

In the other recent Duck thread I explained I am doing one this weekend... you just answered my Q about what to stuff it with but I didn't even think of Brining it.... so it's just straight milk?
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