Couple questions on my first whole DUCK smoke (Qview tomorrow)

Discussion in 'Poultry' started by hhookk, May 26, 2008.

  1. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    I have a nice fat duck brining in salt,brown sugar,chopped garlic and onion powder. I also stuffed the cavity with sage,rosemary and thyme. I know ducks are very fatty and should stay moist enough but I'm still planning on wrapping it in bacon when I smoke it. Any thoughts on this? Also how long do you think it will take? I'm thinking it should be done at 170ish. Where is the best place to stick the probe to get an accurate temp?

    Thanks in advance for any help or tips to make this bird a hit tomorrow.
    (Also going to do some gorgonzola stuffed abt's.)
     
  2. supervman

    supervman Smoking Fanatic

    I'm guessing it's a domestic duck, not wild.
    I can't help you yet with the smoking but I have a fantastic recipe for oven roasted duck. I hunt wild ducks in the Delta Marsh in Manitoba. Jimmy Robinson was the editor for Sports Afield magazine for decades. His lodge is rather famous in duck circles. I have his roasted duck recipe with an orange sauce. It's fantastic. Is there a spot on here to post this recipe for others even though it is not 'Que?
    Thanks and GOOD LUCK w YER DUCK ! :)
    Vman
     
  3. supervman

    supervman Smoking Fanatic

    RonP just put up a post about some free recipes.
    I was just poking around the site for fun and found this smoked duck recipe.
    Weird huh?
    For some reason I can't paste the link here but
    Go to www.southern-pride.com
    Scroll down the banner on the left side of the page.
    Right above a Diskette and a CD there is a Link to click that reads AWARD WINNING RECIPES.
    Click that then Click GAS SMOKER RECIPES, THEN CLICK OTHER and scroll to the bottom. The duck is three up from the bottom.
    Hope that helps.
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Glad You found it.
     
  5. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Damn camera batteries died and theres not a single AA battery in this house thats good. I'll get some pics somehow. Right now the duck has been smoking for a little over 2 hours. I put some abt's on about 45 mins ago. I tried something a little different to try to reduce the heat a little of the jalapinos. I love them hot but some other people can't take the heat so this is an experimental batch. First I brought a small pan of water to a boil. Then I dropped the peppers in and added a generous splash of vinegar. I let it come back to a boil then turned the heat off. Stuffed them with gorgonzola cheese. Hopefully they turn out good. More info to follow later.
     
  6. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    The aftermath. First I have to apologize for no q-view.[​IMG]
    I never got out to get batteries. The Duck was delicious. Very tender and absolutely dripping with juice. Deeeeeeelicious.

    And my de-heated abt's were excellent too. The boil and splash of vinegar did a great jod removing the "kick". Gorgonzola cheese gave it a real nice balance with the bacon.

    Next smoke will be next weekend for my daughters High school graduation party. She has requested (demanded) babybacks. I figure 6 racks of ribs and 2 dozen abt's will do nicely. Can't wait.

    Hope everyone had a great Memorial day.[​IMG]
     
  7. pitrow

    pitrow Smoking Fanatic

    glad to hear your duck turned out great.

    I was going to say when I've done whole ducks I usually brine them overnight then boil them in the brine for about 10 minutes. Then in the smoker at about 180-190 for about four hours or so, depending on the size of the birds and temperature. I've never had one dry out or turn out bad. It can sometimes be hard to find a good place to put the temp probe, but usually I try to stick it in the breast, if that doesn't work then the drumstick works too.

    I'll have to try your technique on the ABTs as some of my friends can't handle the heat either. Thanks for sharing!
     
  8. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Yes I ditto pitrow, thanks for sharing that technique!!
    and I am going to use that "no batteries" excuse next time I blow the q-Q-Vue, good one!![​IMG]
     
  9. supervman

    supervman Smoking Fanatic

    Hey Pit -
    You ever done Pheasants?
    I LOVE smoked Pheasant.
    If you have any tips that way they're appreciated.
    SKOL
    V
     
  10. pitrow

    pitrow Smoking Fanatic

    I've never had the opportunity to try smoking a pheasant, but I'd like to give it a go. I just never seem to be able to get my hands on one. I guess I need to dust off the shotgun and go get one myself.
     

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