Thread: Smoked Duck
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Old 12-29-2012, 06:59 PM   #28
cbuck1
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Join Date: 08-19-09
Location: Sherman Oaks, CA
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I love duck and yours looks fantastic. I'm doing my best not to drool on my keyboard.

I'm surprised the skin was crisp in places, though. When I smoke poultry, the skin gets leathery and virtually inedible. Am I doing something wrong? Maybe it's because I usually put a mustard-based paste on it.

How much did it weigh, how long did it take to smoke and at what temp?
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