Peking duck & Goat neck tacos

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Fire Starter
Original poster
Dec 15, 2014
Benton City, WA
Happy Sunday Funday all...
Have a Peking duck cut in half and some baby goats neck the butcher gave me. Not exactly a match of proteins but why waste smoke, smoke em if you got em!
I marinated the duck overnight in a slough of Asian items, too many to list and needed fridge space. It won't be a classic Peking where it's hung and skin seperated but it's all going in tacos so can't go wrong imo.
Plan is 250 with apple wood for about 4-5 hrs pending IT. Going to finish the duck in the oven to crisp the skin. Treating the neck similar to ribs, 2-2-1, braised in a chile purée as I did last week with a goat leg/shoulder. it's past noon now so time to crack a Bud, cheers and I'll post progress photos. Below is the start:
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Duck finished and the goat necks were still tough, ended up pulling the duck and into a cast iron with the marinade to crisp it up. Homemade corn tortillas, pickeled onions, cucumber and cilantro. It turned out better than I expected, wifey loved it also. The goat neck...not so much. Needed more time like beef ribs, lots of internal fat. Hope y'all had a great weekend, cheer! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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