Question?

[onedragon221]

Has anyone ever smoked a Goose or Duck?

 

[fire it up]

I know lots of folks on here have, just gotta wait until the right smoker happens by the thread.

 

[pineywoods]

Personally I have not smoked either but if you click on search in the blue bar above then click on "advanced search" and enter "duck" under "keyword" then below that click beside where it says "search entire posts" and click on "search titles only" then drop to the bottom and click on "search now" about 35 hits come back (I just did it) 32 showed up when I entered goose.
Hope this helps you should find lots of good stuff on both this way

Heres links but they may not work
Duck
http://www.smokingmeatforums.com/for...earchid=572034
Goose
http://www.smokingmeatforums.com/for...earchid=572045

 

[morkdach]

there are several threads on this just do a search.
i tried a duck a few years ago first & last time on that for me

very distastefull and yeacky

 

[john3198]

I've done many ducks over the years - sometimes 2-3 at a time for holiday parties. I inject them with a mixture of port wine (1 cup) and Lagasse's Essance (2 Tsp). Put my regular rub on the outside, an apple and onion on the inside, and let them sit overnight in the fridge.

Put them on the smoker with a mix of hickory and mesquite. I usually cook them till 180 in the brest and thigh. Usually takes 5-5 1/2 hours. When I get it right, the fat has rendered, the skin is crispy, and the meat is falling off the bones. Really fantastic.

Now, having said that, I was doing these long before I came across this site and was pretty mich winging it. I would guess that smoker temps were around 250 or so.

Knowing what I know now, I would probably kick the temps up to 325 or so to help crisp the skin (mine didn't always crisp up - depending on where they were in the Brinkman box - I am pretty sure now that this was due to non-uniform temps in the box). Given the amount of fat that has to render, I would probably try that at the end after most of the fat has rendered. I have also seen Lagasse poke small holes in the skin with a fork to help the fat render when roasting a duck. Might try that.

Hope this helps a little. We really like them. And the left overs make a killer Duck and Anduille sausage gumbo!

Forgot to add that I mop with apple juice, cider vinegar, and some rub.

 

[mballi3011]

I have done one Goose and I smoked it like a chicken/turkey. I had the smoker at 230-250 and then took the bird to 165-170 in the breast (very thin) and it was pretty darn good to but it does have a differant texture to it almost stringy but it was good over all.

 

[nwdave]

bballey just did a great step-by-step on how to do a duck.

Kinda the long way around the block, but here's the link I used to send it to my daughter who loves to eat duck.

http://www.smokingmeatforums.com/forums/showthread.php?threadid=86822