Duck final temperature?

[marctrees]

Picked up two frozen ducks tonight, @ $2.99, not cheap, but get's no better.

Big excitement for us here.

5 pounders.

Grocery store mass market style.

Will smoke at around 300 ( highest I will be able to get)  and sweet bbq orangey sauce last half hour.

I have experienced the skin scoring/ pricking not necessary, for me anyway.

Will reserve the fat.

What temp do I want to cook it to?

Recently I learned how much better turkey can be when not overcooked.

I recently did a 12lb turkey, after brief resting it peaked at breast 163, was jucier than normal.

Lower temps than I have done before, was better.

Next time I will do peak breast at 160 - 161 goal.

I DO NOT want to overcook this, want it slightly rarish.

NOT a fan of overdone meats at all.

So, what is my PEAK highest temp, after brief rest,I want to hit, and probed where?     Thank you,  Marc

 

[chef jimmyj]

Tough call as the breast is best med/rare, 125-130 with a rest and the legs well done and falling off the bone. If it was me, I would cook it two ways. Boneless seared breast and smoked Legs, low and slow...JJ

 

[marctrees]

Chef Jimmy -  Ok, I hear that.

But lets say you want to smoke it whole for presentation.

Not that I'm big on formality, but for me, the complete bird on the table is way more appetizing.

What would you do then ?   Marc

 

[chef jimmyj]

Like a chicken. Well done but juicy, 160 with a rest...JJ

 

[marctrees]

Jimmy - OK - Is there a minimum temp I need to hit in thigh for safety?

Again , commercially produced mass market frozen duck.  Marc

 

[chef jimmyj]

Nope... Ducks don't get Salmonella so can be eaten med\rare but the leg meat is little tough...JJ

 

[marctrees]

OK, thank you very much.     Marc

 

[marctrees]

Smoking it yet still tonight, late Christmas Eve dinner.

Decided will be leaving it whole, dry rubbed, cooked at highest my smoker will do about 300, and shutoff w breast at 144-145, then rest in smoker unopened  undisturbed.

Missus does not like any meat she senses as "undercooked", so hopefully it will be a compromise temp.

I know before I cooked duck till 165 in breast, so this should be a big improvement.

But I do think I did taste what I have read, if overcooked, breast starts to taste "livery".

So that's why I'm cooking it less.     Marc

 

[marctrees]

All done.

Breast sneaked to 149 on me before I shut it off.

End result - One word - "WOWW"    Marc