I've smoked a couple of whole chickens and a couple of whole turkeys with good results and for some reason I have an itch to attempt a whole farm raised duck. The only duck I have ever eaten is some wild duck breast from hunting a few years ago and those were prepared in a few different dishes, personally I liked them. The local grocery store has some left and they seem to be around 6-7# for about $23-25. Because I am great at over complicating some things and the more I read and research the more complicated I make everything so I come to all of you knowledgeable and talented masters of meat, fire and smoke. Whole fowl is a little out of my wheel house verses all the big pork and beef chunks so here are some of my questions/methods I'm thinking.
1. To leave whole or spatchcock (did the last 2 turkeys this way and loved it). Is there any advantage to staying whole? Spatchcock I know will decrease time, really learned that on the turkeys.
2. To brine or not brine. The last 2 turkeys had an Italian type brine which we really liked, there is a cajun that I want to try at some point.
3. If not brining what flavor types of seasoning are everyone's favorites and still let the duck show through, would it be worth pulling the skin back to get seasoning under and in contact with the meat?
4. Pin prick or cut light slits in breast for fat rendering?
5. Suggested smoker temps, I have been a fan of 200-225 on my Oklahoma Joe Pellet especially if I elevate on the movable racks.
As far as any scraps, neck and extra goodies have no fear as they will become a stock. The last 2 turkeys I did I even through the pieces on the smoker for a little bit then into the stock pot and at the end I get to pick away at the neck and wing meat.
Thanks guys and hopefully in the next couple weeks I will be adding a thread showing the Duck Adventure
1. To leave whole or spatchcock (did the last 2 turkeys this way and loved it). Is there any advantage to staying whole? Spatchcock I know will decrease time, really learned that on the turkeys.
2. To brine or not brine. The last 2 turkeys had an Italian type brine which we really liked, there is a cajun that I want to try at some point.
3. If not brining what flavor types of seasoning are everyone's favorites and still let the duck show through, would it be worth pulling the skin back to get seasoning under and in contact with the meat?
4. Pin prick or cut light slits in breast for fat rendering?
5. Suggested smoker temps, I have been a fan of 200-225 on my Oklahoma Joe Pellet especially if I elevate on the movable racks.
As far as any scraps, neck and extra goodies have no fear as they will become a stock. The last 2 turkeys I did I even through the pieces on the smoker for a little bit then into the stock pot and at the end I get to pick away at the neck and wing meat.
Thanks guys and hopefully in the next couple weeks I will be adding a thread showing the Duck Adventure
