Smoked some 5lb ducks for Christmas (feat. a pup). Turned out pretty well. Look good but could have gotten the fat to render a little more.
Christmas Duck
- Thread starter Smoke from The Hog
- Start date
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bigfurmn
Master of the Pit
Those look great, I score the skin and put on a rotisserie, that helps with the rendering...."most of the time".
Never eaten duck but it looks delicious to me.
Where are the heads, though. It isn't a Christmas duck without the head, though, ala "A Christmas Story". lol
Where are the heads, though. It isn't a Christmas duck without the head, though, ala "A Christmas Story". lol
WaterRat
Master of the Pit
Damn, those look kill'er!!!
I kill ducks and geese pretty regularly, to get the fat to render pretty you have to cook them pretty dang hot. The trick is to prick about 50 holes through the skin only, not the flesh, and salt the skin pretty heavily.
I cook most of my ducks over live pecan wood coals, and pecan shells a handful at a time turning them ever minute or two for 25 to 30 minutes.
I kill ducks and geese pretty regularly, to get the fat to render pretty you have to cook them pretty dang hot. The trick is to prick about 50 holes through the skin only, not the flesh, and salt the skin pretty heavily.
I cook most of my ducks over live pecan wood coals, and pecan shells a handful at a time turning them ever minute or two for 25 to 30 minutes.
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