Ok, so here is my first throwdown entry and pron posting.
I have been experimenting for a while with doing duck in the smoker. If you do it just right you render out the fat and you get crispy brown skin, moist meat and a great smoke flavour.
This time I started out with two ducks. I rubbed them the day before with Magic Dust from Mike Mill's cookbook.
I smoked them at 225 for 6 hours and I finished them with a quick sizzle on the grill for about 2 minutes at high heat.
meat on plate.jpg
And I served it with some potato salad and baby squash. It was pretty farkin good, if I do say so myself. The meat was nice and juicy and the skin was crispy.
finished plate (2).jpg
Please use one of the plated photos for voting.
I think my next trick will be to glaze the skin before grilling.
Tomorrow, smoked duck tacos with the leftovers!
So, what do you think?