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Started By
Message
Anyone smoke a whole duck?
Posted on 11/6/14 at 4:46 pm
Posted on 11/6/14 at 4:46 pm
It's going to be one of my next attempts and I'm sort of canvassing an opinion from stuff on the net.
Anyone experienced pros and cons? Dos and don'ts? Tips? I've heard that a farm raised duck contains more fat which is more forgiving.
Anyone experienced pros and cons? Dos and don'ts? Tips? I've heard that a farm raised duck contains more fat which is more forgiving.
Posted on 11/6/14 at 5:25 pm to Degas
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 am interesting in incorporating blackberry pepper jelly into it as a glaze. Maybe some stuffing with boudin as well.
Posted on 11/6/14 at 5:35 pm to Wasp
Will do as I plan on trying it. I've cooked plenty of medium rare breasts and made duck confit, and love to sample it in restaurants as well, but I've never smoked whole. In fact, I've got a ton of carcasses and wings in the freezer, also livers which I've heard here are great smoked.
I saw a bunch of whole ducks recently at my grocer which inspires me to find out if smoking can be better than ways I've prepared it in the past.
I miss restaurant Stella if only for their duck five ways dish.
I saw a bunch of whole ducks recently at my grocer which inspires me to find out if smoking can be better than ways I've prepared it in the past.
I miss restaurant Stella if only for their duck five ways dish.
Posted on 11/6/14 at 5:38 pm to Degas
I've smoked wild ducks. They're pretty good. Kinda dry. Make good tacos and gumbo.
Posted on 11/6/14 at 5:42 pm to OTIS2
I wouldn't think of it for a breast only, but a whole duck?
Posted on 11/6/14 at 5:51 pm to Degas
I've smoked plenty. Two big sucks on the smoker at 250 for about an hour. They're about medium after about an hour. Any longer and they would be duck jerky
Posted on 11/6/14 at 5:53 pm to Degas
Don't go past med-rare period. Or you'll have a duck suitable only for gumbo or jam.
Posted on 11/6/14 at 5:58 pm to Degas
quote:
I've heard that a farm raised duck contains more fat which is more forgiving.
I've never smoked either, but farmed-raised and wild are completely different animals. With farm-raised, you are going to have major flareup problems due to the fat.
I don't smoke poultry in general because I think it soaks up too much smoky flavor.
Posted on 11/6/14 at 6:01 pm to Degas
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
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
Posted on 11/6/14 at 6:02 pm to Degas
A wild duck won't be worth a shite
Farm raised could be good
Farm raised could be good
Posted on 11/6/14 at 6:13 pm to Croacka
Those look like duck breasts only. Looking good though!
Posted on 11/6/14 at 6:33 pm to Degas
They are
Bone in, skin on teal breasts
Bone in, skin on teal breasts
Posted on 11/6/14 at 6:41 pm to Degas
I've had pretty good luck with this website when smoking meat. Here is their method of smoking whole ducks:
Smoking-Meat Whole Ducks
Cheers!
Smoking-Meat Whole Ducks
Cheers!
Posted on 11/6/14 at 7:30 pm to Degas
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.
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.
Posted on 11/6/14 at 7:40 pm to Degas
I find it hard to keep them lit.
Posted on 11/6/14 at 8:30 pm to HonoraryCoonass
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.
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.
Posted on 11/6/14 at 8:35 pm to yellowfin
quote:
A wild duck won't be worth a shite Farm raised could be good
Yep.
Posted on 11/6/14 at 9:02 pm to tewino
quote:
Follow thy word: y.
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.
Posted on 11/6/14 at 10:31 pm to Degas
ETA: Just realized you said smoked and not roasted. I'll still leave this here regardless.
Recent Reddit thread on roasted duck. A lot of good advice further down in the comments.
Recent Reddit thread on roasted duck. A lot of good advice further down in the comments.
This post was edited on 11/6/14 at 10:50 pm
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