Smoked Whole Duck with Turkey Gizzards

Discussion in 'Wild Game' started by thoseguys26, Jul 29, 2013.

  1. thoseguys26

    thoseguys26 Master of the Pit

    I grew up eating duck and goose my whole life and this is the first smoke I've done with duck.  I haven't been out duck hunting since moving to CO so this is a little embarrassing but I bought a duck at the store.

    The duck is in a brine in the fridge and tomorrow it'll get some smoke.

    The brine includes:

    brown sugar

    Hungarian paprika

    kosher salt

    rosemary

    black pepper

    red pepper flakes

    cider vinegar

    water

    Tomorrow I'll remove it from the brine and pat it dry and sit it in the fridge for a few hours to dry to skin a bit.

    I'll rub the skin with an herb butter mix on top and underneath the skin. I plan on stuffing the cavity with onion, lemon, fresh herbs, and a handful of turkey gizzards I have on stock. I love me some gizzards!

    I'll update this post with details as it progresses.


    TIME FOR A SWIM!

     
    Last edited: Jul 31, 2013
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <in my best Ray Stevens voice> "Quick Ethyl get the camera, its doing the back stroke!"
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Since you plan to add the Gizzards, make sure the Gizzards and the stuff in the cavity in general reach an IT of 165*F. Your Duck will be very well done but the fat and brine should help keep the meat from getting too dry...JJ
     
  4. thoseguys26

    thoseguys26 Master of the Pit

    Thanks JJ, after thinking about the cook again, I've decided to smoke the gizzards on my Q-Matz and have them as apetizers. Stuffing them would take too long and risk drying out the meat like you said.

    If I'm going to rub the skin with some honey, should I wait until the last hour of cooking so I don't burn the honey?
     
    Last edited: Jul 29, 2013
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm in!

    [​IMG]
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    YEP...Honey has a caramelization point in the low 200*F range so it will burn more easily than other Sugar that can take 300*F...JJ
     
  7. redneck69

    redneck69 Smoking Fanatic

  8. thoseguys26

    thoseguys26 Master of the Pit

    That sounds right. Thanks! So far I did one hour at 260° to tighten it up and now it's down to 220°. I'm about to add some honey!
    Killer post and good looking ducks!
     
  9. thoseguys26

    thoseguys26 Master of the Pit

    Out of the brine, dried overnight in the fridge.

    Rubbed butter under the skin and on top. Seasoned with S & P, rosemary and garlic powder on the duck and gizzards. I added a little EVOO & honey (home harvested :) ) to the gizzards before seasoning.

    Threw a few carrots, celery & lemon wedge in the cavity of the duck, becuase, well that's what was in the fridge!



     
  10. thoseguys26

    thoseguys26 Master of the Pit

    Do you like gizzards? If so, try these! Go heavy on the  honey or maple syrup. Killer!

     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice! I had Gizzards for the first time a few months ago. I simmered them in Chix Stock and Veggies until tender then Floured and deep fried until crisp. Was outstanding! Those look good...JJ
     
  12. Looking good so far! Might have to get Rock to bring home a couple whole ducks and geese this fall. Can't wait to see the final!
    JJ -That's the way I make them all the time
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Don't you laugh at those folks that are persnickity eaters? Eeeeewwwwww....... you eat that? Gross!  ROFLMAO!

    I love gizzards. But can't ever find the turkey gizzards anymore like there used to be around the holidays. Smoke 'em flour 'em and smother 'em with onions and taters, little milk gravy, and a biscuit......

    Uncle used to say I was happier with the bait than the fish.
     
    Last edited: Jul 30, 2013
  14. thoseguys26

    thoseguys26 Master of the Pit

    Deep fried gizzards & hearts are really good.
    That sounds like my new comfort food favorite!
     
  15. thoseguys26

    thoseguys26 Master of the Pit

    The Duck was wonderful. Cold duck sandwiches the next day were delicious!!

    The meat was super juicy, skin was good and crisp (thanks to the honey), and the flavor of the meat was perfect. It was savory & sweet with hints of lemon & honey..

    Enjoy the pics!







     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking bird!
     
  17. chef willie

    chef willie Master of the Pit OTBS Member

    Looks great.....been thinking about duck but more Chinese style for a buddy to enjoy. Glad it worked out....Willie
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks pretty good. is that rosemary?
     

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