Recent content by Mikey_babaganoush

I'm thinking I'll have to do a glaze next time, the meat itself, while juicy and tasty, I feel could have used more flavor. But for a fist attempt I am very happy how it turned out.

Came out good, the flavor of the marinade want as prevalent as I would have hoped, but omg was the skin tasty. Only thing left is the legs and 2 slices of breast meat.

Getting the bird ready. My only real problem is not having a big enough bowl.

This is my starting point, run of the mill maple leaf farms domestic duck. I may have started this thread a bit early, being that I won't be cooking it for a week but I wanted to get some suggestions before I stated, and to start crafting a recipe of my own.

I'm having a small get together at my house next Friday, and I'm going to attempt smoking a whole duck. So far my plan is to score the outside, then marinate it in a mix of maple syrup and bourbon with a touch of pineapple juice, salt and pepper it, then smoke it with hickory to 165 IT I'll...