Couple of ducks

[jonrd463]

First time smoking ducks for me. I got inspired by a Malcolm Reed video on Youtube. Like him, I stuffed them with oranges and onions and glazed it with an orange juice and soy sauce mix. I probably should have cut that front skin flap off, but I'm going to spread it out and see if it crisps up. I'm going to let it smoke for a half an hour at 200 degrees, then crank it up to 320 until 165 on the probe.

 

[fivetricks]

Watching!

Been wanting to do some ducks, but can only get big box frozen ones where I'm at.

 

[chilerelleno]

Watching with envy.

 

[jcam222]

Watching here, I’m not certain I’ve ever eaten duck.

 

[Hawging It]

First time smoking ducks for me. I got inspired by a Malcolm Reed video on Youtube. Like him, I stuffed them with oranges and onions and glazed it with an orange juice and soy sauce mix. I probably should have cut that front skin flap off, but I'm going to spread it out and see if it crisps up. I'm going to let it smoke for a half an hour at 200 degrees, then crank it up to 320 until 165 on the probe.

View attachment 409441 View attachment 409442

Good looking domestic quackers.

 

[jonrd463]

Watching here, I’m not certain I’ve ever eaten duck.

I've had it a grand total of twice, but never smoked. One was roasted and the other grilled. I'm trying to broaden my horizons a bit. I've done plenty of butts and chicken, as well as some briskets and chucks. Figured I'd try my hand at duck, with the thought that if I'm able to pull it off, I'll do one for Thanksgiving or Christmas to supplement the standard turkey.

 

[jonrd463]

Got them covered in foil and resting for a bit.

 

[chilerelleno]

Hell yeah! They look mouthwatering, my imagination could almost smell them.

 

[jonrd463]

I'm going to wait and carve them up tomorrow, but I couldn't help myself and had a drumstick before tucking them in for the night. Delicious! There didn't seem to be much smoke penetration, but I'll see how it tastes tomorrow.

 

[chilerelleno]

Duck skin is relatively thick and is known for a thick layer of subcutaneous fat, yea, pretty hard to get smoke through it.

 

[foamheart]

I have a friend who every year brought me 3 or 4 wood ducks around Thanksgiving every year. She kept all the curly little tail feathers to make a hat band for me. But as all things do our paths took different turns and its been a long time since I have seen those ducks or my friend but I often think about them and her. I would always soak them in milk, dry and then smoke them with a bread dressing made with fruit and nuts in it. So good. Thank you for the memory.

 

[foamheart]

Duck skin is relatively thick and is known for a thick layer of subcutaneous fat, yea, pretty hard to get smoke through it.

Takes a really good pellicle formation and high initial heat.

 

[SmokinAl]

Been wanting to try a duck for a long time, just never did one, Only time I smoked a duck was inside a turducken. Be interested to see how yours turns out!
Al

 

[smokerjim]

they look good, I like duck but as some of the others said I never smoked them, might be worth a shot though.

 

[SmokinVOLfan]

My mouth is water looking at that finished picture...you got anymore pics after you sliced them? What did you think? Don't see them around here much but would love to smoke some. Delicious meat!

 

[kit s]

Dam those look good...like

 

[tardissmoker]

I'm going to wait and carve them up tomorrow, but I couldn't help myself and had a drumstick before tucking them in for the night. Delicious! There didn't seem to be much smoke penetration, but I'll see how it tastes tomorrow.

And....and....says he with bated breath!