SmokinAl
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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 that as the binder.
Next I crossed hatched scored the skin on the duck so the fat could render out.
Then I made up a rub of SPOG, rosemary, & thyme, and orange zest.
I also stuffed the cavity with a big bunch of rosemary, thyme, a coarsley chopped onion, several garlic cloves & a few slices of onion, and some orange chunks
Next I trussed it up. So that all the stuff would stay inside the bird.
Then it went in the fridge for a nap for 24 hours.
Out of the fridge & onto the rod.
I then dusted it with Montreal chicken seasoning.
I started 2 fires, one on each side of the kettle.
Next I made a batch of potato’s with SPOG, dill, parsley & duck fat.
Put the duck on with the potato’s underneath so they catch all the duck fat.
The potato’s got done, so I raised the rack & put them on top of the duck, and spread the fire out so it would be right under the duck.
Pulled the duck at an IT of 150 in the breast. Chef Jimmy J said to take it a bit higher than rare, otherwise the legs wouldn’t be tender, so that’s what I did.
And this is how it turned out after carving it up.
I have to say it was very good, but for the price & all the work involved I think I’ll just stick to chicken thighs.
Even with the orange glaze that they provided, I wasn’t really impressed.
Some smoked chicken thighs would have been just as good for 1/4 of the price.
That being said I am having leftovers & Judy found a recipe for Slow cooker duck Pho.
That’s what she is working on now.
My first duck was quite an adventure, but as I said before I think I will just stick with chicken thighs
But I can’t wait to try the duck pho.
Thanks for looking guys & coming along on my first duck adventure.
Al
Here is the duck I bought.
I had some duck fat in the fridge, so I decided to use that as the binder.
Next I crossed hatched scored the skin on the duck so the fat could render out.
Then I made up a rub of SPOG, rosemary, & thyme, and orange zest.
I also stuffed the cavity with a big bunch of rosemary, thyme, a coarsley chopped onion, several garlic cloves & a few slices of onion, and some orange chunks
Next I trussed it up. So that all the stuff would stay inside the bird.
Then it went in the fridge for a nap for 24 hours.
Out of the fridge & onto the rod.
I then dusted it with Montreal chicken seasoning.
I started 2 fires, one on each side of the kettle.
Next I made a batch of potato’s with SPOG, dill, parsley & duck fat.
Put the duck on with the potato’s underneath so they catch all the duck fat.
The potato’s got done, so I raised the rack & put them on top of the duck, and spread the fire out so it would be right under the duck.
Pulled the duck at an IT of 150 in the breast. Chef Jimmy J said to take it a bit higher than rare, otherwise the legs wouldn’t be tender, so that’s what I did.
And this is how it turned out after carving it up.
I have to say it was very good, but for the price & all the work involved I think I’ll just stick to chicken thighs.
Even with the orange glaze that they provided, I wasn’t really impressed.
Some smoked chicken thighs would have been just as good for 1/4 of the price.
That being said I am having leftovers & Judy found a recipe for Slow cooker duck Pho.
That’s what she is working on now.
My first duck was quite an adventure, but as I said before I think I will just stick with chicken thighs
But I can’t wait to try the duck pho.
Thanks for looking guys & coming along on my first duck adventure.
Al
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