Anyone smoke a whole duck?

This is something I am interested in as well. Would love some feedback if you do this before thanksgiving.

I am interesting in incorporating blackberry pepper jelly into it as a glaze. Maybe some stuffing with boudin as well.

I've smoked wild ducks. They're pretty good. Kinda dry. Make good tacos and gumbo.

I wouldn't think of it for a breast only, but a whole duck?

Don't go past med-rare period. Or you'll have a duck suitable only for gumbo or jam.

i've smoked ducks that were going into a gumbo






smoked them for about an hour and a half just to get the smoke flavor


one of the best gumbo's i've ever had

A wild duck won't be worth a shite

Farm raised could be good

They are


Bone in, skin on teal breasts

I have not smoked one low and slow, but those who do often report needing to jack up the fire at the end to crisp the skin.

I have roasted them on the rotisserie on my Weber kettle, with charcoal banked on each side, drip pan in the middle. Added cherry chunks to the fire for some smoke. Turned out great. Once used the fat in the drip pan to cook some potatoes.

Domestic duck has a ton of fat. I used a paring knife to make several holes in the skin to allow fat to drip out. Come at the duck from a very low angle, almost parallel to the skin. More like slicing and much better than "stabbing." It avoids accidentally piercing through to the meat.

Some dunk the duck in boiling water a time or two, after poking the holes, to melt out some of the fat. I skip that, but I have had fat left on the meat after roasting, so maybe I should try it.

I season with salt and pepper, stuff two halves of an orange inside with some green onions, and truss it.

Put duck on the rotisserie. Cook for an hour to 1.5 hrs with bottom vent closed, maybe cracked at the end to keep temp around 450 to 400. Cook to 165 degrees.

Follow thy word:

Smoke farm raised duckling(s).
Make stock from smoked bird.
Pull meat and further reduce stock.
Make gumbo (roux, andouille, stock, smoked duck meat)
Enjoy and be happy.

quote:

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Follow thy word: y.

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Cut duck into pieces, season and brown well in cast iron skillet over medium heat to render the fat. Remove and set aside.

Add flour to rendered duck fat and build your roux.

Then go about your business of making gumbo and use the duck fat roux.

Good stuff.