A question about duck

Discussion in 'Poultry' started by krobb633, Apr 4, 2010.

  1. krobb633

    krobb633 Newbie

    I came upon a good deal on whole duck. I have no idea how to smoke a duck. Any helpful hints? What would be a good tea smoking blend?

    KRobb633
     
  2. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    I’m not a great fan of duck, but because it’s a local favorite I smoked one once just to see if I could, those who ate it gave it a thumb’s up, I smoked it in my WSM with the water pan empty and foiled, I must say it was a lot of work, I followed the directions exactly (except for the food coloring) and it had a beautiful golden color.

    Canard laqué (Golden Duck)

    Combine ingredients together and marinate duck overnight:

    ¼ cup of rice alcohol
    3 tbsp of honey
    ¼ cup of soy sauce

    Remove from marinade, rinse and dry.

    Mix together;

    1 tbsp cornstarch
    1 tbsp water
    ¾ tbsp soy sauce
    pinch of salt
    8 cloves of garlic minced 1 large pinch of Chinese 5 spice
    2 ½ tbsp honey

    Brush on duck and wrap in plastic, minimum 1 hr

    Remove from plastic wrap and smoke at 300° until temp reaches 140°

    Mop every 10 minutes with mixture of;

    5 tbsp soy sauce
    1 tbsp Chinese 5 spice
    3 tbsp honey
    1 tbsp peanut oil
    1 tbsp alcohol vinegar
    2 cloves of garlic minced
    1 tbsp cornstarch
    5 drops of red food color (optional)

    Raise temp to 350°, I did so by turning the door upside down and propping it open about an inch and a half.

    Cook until temp in breast is 167° remove from smoker and tent with foil for 15 minutes.

    Gene
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I have never smoked a duck but I did smoke a goose almost the same just differant. I smoked it like a chicken at ahigher heat for the skin and then I took mine to about 170* and it was really good but the wife didn't like it cause of the texture but it was good.
     
  4. nickelmore

    nickelmore Smoking Fanatic

    I cooked a couple a while back I did not do anything special, spritzed them every so often I usually run my smoker about 200-225.

    I will try to find my notes, but I think I took them to around 175 so they did not dry out.
    (minimal internal is 165) keep spritzing and watch your internal it goes up pretty quick.
    I did not care about crispy skin, I just pulled it for tacos.
     

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