Discussion in 'Poultry' started by cycletrash, Dec 20, 2009.

  1. cycletrash

    cycletrash Meat Mopper

    [FONT='Verdana','sans-serif']For the recipe you’ll need to get some ducks of course. Try for a small to medium size duck, if you get small ones try to get one for everyone coming to dinner.

    To [/font]
    [FONT='Verdana','sans-serif']cook[/font][FONT='Verdana','sans-serif'] about 5 smaller ducks you’ll need:[/font]
    • [FONT='Verdana','sans-serif']enough milk to soak the ducks in, [/font]
    • [FONT='Verdana','sans-serif']1 chopped onion and [/font]
    • [FONT='Verdana','sans-serif']unpeeled apple for each duck, [/font]
    • [FONT='Verdana','sans-serif']salt, [/font]
    • [FONT='Verdana','sans-serif']pepper, [/font]
    • [FONT='Verdana','sans-serif']2 sticks of butter, and [/font]
    • [FONT='Verdana','sans-serif']1 cup of [/font][FONT='Verdana','sans-serif']red wine[/font][FONT='Verdana','sans-serif']. [/font]
    [FONT='Verdana','sans-serif']First make sure you clean out and dry the insides of the duck. Place the ducks in milk and cover, soak about 4-5 hours. You can also soak overnight in the fridge; make sure you soak your wood chips in water overnight also.

    Take the ducks out and rub salt and pepper on the inside and outside. Take the apples and onion and stuff the ducks with the mixture.

    Get your smoker up and running to about 225 to 250 degrees Fahrenheit, at this temperature you’ll be smoking these for 4-6 hours. Use the fruit chips mentioned before for a nice flavor, you can also use a traditional hickory if you like. Melt the butter and mix it with the red wine, salt, and pepper to baste the duck with.

    Just as often as you would baste a duck in the oven, use this mixture to baste the duck in the smoker. Once they are done just take them out and serve.

    This is one wonderful smoked duck recipe that I am sure your entire cook out will enjoy from the first bite.[/font]

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