Smoked Duck

[vlap]

Been seeing some frozen duck lately and started thinking about it. Been a while since I had a whole duck.
Any tips on cooking one in the smoker?

I used to rub it down with a paste of 5 spice and soy sauce. Stuff the inside with scallions and ginger. ***** the skin and bake. Think this would work in a smoker?

 

[flagriller]

Yes it will work. You may not want to ***** the skin though to keep the moisture in. As far as stuffing, be careful because the meat may finish before the stuffing, unless there's no egg in it.

 

[vlap]

The pricking allows some of the fat to render out. This is highly recommended when baking/roasting and sauteing. I wasn't sure of the impacts of smoking if pricking the skin was needed.

The stuffing is there only for flavor and not for eating afterwards.

 

[fatback joe]

Picked this up off of a different site. Have not tried it (yet) but it sounded good to me.



Troutâ€[emoji]8482[/emoji]s Duck recipe

2 cups of red wine
2 cloves of garlic
1 onion sliced
2 bay leaves, crumbled
1/4 cup olived oil
2 tsp salt
1 tsp pepper
2 tsp crushed marjoram leaves
half an apple
rap of celery
half an onion

Place the bird(s) in a non metal container. Add wine with enough cold water to cover, add onion, garlic and bay leaves. Cover and refrigerate 18 to 24 hours. Remove bird(s) pat dry. Rub with Olive oil and sprinkle with salt pepper and marjoram. Stuff cavity with the apple celery and the half onion. Pour the marinade into the water pan or not. Smoke for about 3 hours.

You can see the results of one of my duck cooks on my blog..
http://whitetrashbbq.blogspot.com/2006/04/easter-barbecue-birdland.html

 

[vlap]

That Looks tasty!

 

[flagriller]

Got it! Then do ***** the skin because it should allow the smoke to penetrat easier. Let us know how it turns out.

 

[fatback joe]

Just make sure you catch that good duck fat drippings (I know you know)............damn, that is some quality stuff there.......duck fat.........I need a Duck Fat Rules thingy by my posts.

 

[vlap]

Oh yes! love that duck fat. Nothing like a good duck confit.