Spinning a Duck

[SmokinEdge]

If the weather breaks like it’s supposed to, I’m planning on spinning a duck on the Webber kettle. Really never have messed with farm raised duck they usually are $$$$$, but I found some about 3.5# for $25.00 still pricey but doable. It is a 12% solution duck or “enhanced “.

Looking for seasoning advice and general cooking guidelines. I will truss it, I will score the skin on the breast, and I cannot do any kind of orange sauce because Im feeding someone with an orange allergy.

I will place an aluminum pan under to catch the duck fat gold and use it with potatoes. Otherwise any and all advice is welcome. What say you SMF?

 

[Redicans]

Never did a duck before but interested to see how it comes out.

 

[JIMSMOKES]

Watching as I'm waiting on one for my kettle.

 

[Timber II]

Never dun any domestic fowl but have cooked wild duck many ways.
Now I’ve never spun one but in general fruit pairs well - as in stuffed w fruit and roasted. The ones I smoked whole did well with fruit wood on my old stick burner.

 

[mike243]

I have baked a few a long time ago, Liked it as well as chicken maybe a little more, cost prohibitive is my only thought for doing more, 1 day when I get a rotti things will change lol. that's another rabbit hole/itch to be scratched.

 

[mr mac]

Watching.

 

[schlotz]

Lots of fat to deal with. Yup I'd score the breast area. Watch out for fire in the pan. Put just a tad bit of water in it. Similar to spinning a turkey, best not to stuff when using a rotisserie. Believe there can be a food safety issue depending on stuffing ingredients. Do some research, fruits maybe ok?

 

[BigW.]

Sounds like you have a good plan. Here are a couple old threads to look at:

Weber Rotisserie duck, onion bombs and smoked peppers

Wanted to smoke a duck on the weber, not having a ton of experience on the kettle I kind of knew it might be challenging. Duck was brined for 24 hours in Oak ridge BBQ game changer brine that I added a half table spoon of cure #1 and a tea spoon of orange extract. Dusted it with a homemade...

www.smokingmeatforums.com

SPUN A DUCK ON SUNDAY….FIRST TIME!!!

Well I have been wanting to cook a duck& they had some pretty big one’s at the store last week, so I bought one, without a clue what I was going to do with it. I let it thaw in the fridge for a couple of days. Here is the duck I bought. I had some duck fat in the fridge, so I decided to use...

www.smokingmeatforums.com

 

[JLinza]

I've done plenty of wild duck, but I do them quite different. I don't have any advice that I can think of. But curious to see your results.

 

[SmokinEdge]

Sounds like you have a good plan. Here are a couple old threads to look at:

Weber Rotisserie duck, onion bombs and smoked peppers

Wanted to smoke a duck on the weber, not having a ton of experience on the kettle I kind of knew it might be challenging. Duck was brined for 24 hours in Oak ridge BBQ game changer brine that I added a half table spoon of cure #1 and a tea spoon of orange extract. Dusted it with a homemade...

www.smokingmeatforums.com

SPUN A DUCK ON SUNDAY….FIRST TIME!!!

Well I have been wanting to cook a duck& they had some pretty big one’s at the store last week, so I bought one, without a clue what I was going to do with it. I let it thaw in the fridge for a couple of days. Here is the duck I bought. I had some duck fat in the fridge, so I decided to use...

www.smokingmeatforums.com

Thanks and stay tuned, it’s happening today. Will post up the results.

 

[SmokinEdge]

Right or wrong, the duck is on the spinner. Will finish with an apricot soy glaze.

 

[gmc2003]

Eric, the hot coals look like they're under you drip pan. Are you worried about burning the drippings?

Chris

 

[SmokinEdge]

The bird looks goofy because I trussed it tight, but the rib cage was collapsed during processing, so I couldn’t make it hold shape without stuffing the cavity real tight, and I didn’t want to do that. So this is a run over bird but should cook just fine.

 

[SmokinEdge]

Eric, the hot coals look like they're under you drip pan. Are you worried about burning the drippings?

Chris

Not under the drip pan at all Chris. Coals are all on the sides of the pan. It’s the angle of the pic.

 

[SmokinEdge]

It’s been about an hour at 375-380F, I’m happy so far.

 

[SmokinEdge]

The glaze soon to be applied. It’s a half pint of apricot jam then mix in about 3 tsp of granulated garlic and about 2 tablespoons of low sodium soy sauce, mix and let sit. It’s delicious.

 

[DougE]

The bird looks goofy because I trussed it tight, but the rib cage was collapsed during processing, so I couldn’t make it hold shape without stuffing the cavity real tight, and I didn’t want to do that. So this is a run over bird but should cook just fine.

Looks pretty pristine for roadkill lol

 

[SmokinEdge]

Putting lipstick on a duck here Doug, I appreciate your comment.

 

[DougE]

You done said it looked like it got run over ........ I was just going with the theme lol.

 

[SmokinEdge]

Done and now resting.