Duck - what IT for tender Darkmeat ?

[marctrees]

Hey all !

I've been smoking whole ducks lately, We really like them.

Frozen, $2.99/ lb.

About 5 lb.

Dry rubbed, let skin dry overnight, around 280f , and have been pulling when dark meat hits 150f.

Breast meat is great

 for my taste, and borderline acceptable for Missus. (Missus wants NO "blood" appearance) skin is pleasant, but legs and carcass meat  pretty darn tough.

I do NOT like anything fall off bone AT ALL, but "dark meat" it's TOO tough.

If I cook it longer, at what IT will I gain some tenderness, short of falling off bone?

I am open to removing the breasts when done, and leave remaining duck in longer.

Chef JJ has already recommended to seperate breasts from bird, OK, but what IT for the dark?

I did do some searching, found nothing definitive.

Probably gonna do Fri eve tonight, will report w results.

Thank you, Marc

 

[marctrees]

Bird in at 4:35 CT.

Smoker long pre heated, at around 280, on highest setting.

Will plug in Polder in an hour or so.

Going to take thigh to 165 unless I hear different.

Just really do not want to end up w fall off bone, hate that, just more tender than before.

And do I really need to remove breasts sooner ?

Thing is, Missus has those, REALLY likes "WELL done" stuff.

Like almost pink juice phobia, appetitewise anyway.          Marc

 

[dls1]

 
Bird in at 4:35 CT.

Smoker long pre heated, at around 280, on highest setting.

Will plug in Polder in an hour or so.

Going to take thigh to 165 unless I hear different.

Just really do not want to end up w fall off bone, hate that, just more tender than before.

And do I really need to remove breasts sooner ?

Thing is, Missus has those, REALLY likes "WELL done" stuff.

Like almost pink juice phobia, appetitewise anyway.          Marc

I'm a little late, but I would have removed the breasts before starting.

I like duck breasts at 130-135, max. If you can monitor, pull, and remove the breasts in that range, you should be good. Continue on with the remainder of the bird to 165.

Good luck.

 

[marctrees]

Ok, makes sense, but my OC side does NOT want fall of bone, just more tender than before pulled at lower temps. 

Should 165 be OK to fall short of that?  

Going to plug in Polder now, one hour into cook, into deep thigh.     Marc

 

[marctrees]

Ok, bird done, breast at 165, 16 degree hotter than I have ever done before.

2 hour and 10 minutes, at around 280+ preheated totally cooker temp.

Was straight out of fridge. 

Resting in unplugged smoker, unopened door.

We'll see what we ended up with.

Will report tonight or tommorrow.         Marc

 

[chef jimmyj]

Howdy, 165-175 will be tender for legs. 180+ you are getting FOB. If you take the breast to 145-150, the breast will be juicy but no pink...JJ

 

[marctrees]

Ok, well, breast was still totally fine, not dry or livery.

Dark meat was NO more tender than previous smokes.

Looks like I needed to go even higher.

Will try again in few weeks.

Got JJ's message after dinner.

Marc