Duck!!!!! ,,, No Really Duck on the UDS!! Beer Can Style

OcalaScott · 01-01-2010, 06:35 PM

Well, I like duck, but I have only tried to cook it one time. It ended in disaster. But today, I tried again using my fancy UDS. It worked!!

Started by dusting with poultry seasoning mix and stood it up on the beer can chicken holder.

Got the UDS going and sat it on,

Here it is after 2 hours, been holding stable at 225 degrees.

Off the UDS at 5 hours, kept the temp at 225 for the first 3 hours then upped it to 300 for the final 2 hours. Internal temp 164 in the breast.

Cut, slice and serve,

The breast meat, I wish the flash would not have washed out the color, there was a Beautiful smoke ring! You can see the layer of fat still remaining under the skin.

My plate with Wild Rice and Sweet Potatoes, before the sauce

With the sauce

Was it good? Yes, very moist and tender, it was wonderful, I will make it again doing the low and slow method. The only thing I didn't like was the skin. It was very soft and still had a lot of fat under it. We just seperated it and the meat underneath was fantastic.

My daughters friend on the left and my son on the right, this was their first taste of duck. They both liked it. I did too, more importantly, the boss, my lovely wife liked it too.

Scott

Phubar · 01-01-2010, 06:37 PM

Nice eats for sure!

stiffy · 01-01-2010, 06:43 PM

The UDS can do some amazing things with birds, of any type.. and it did again. Well done looks tasty!! Maybe I'll go duck hunting now..

cameraman · 01-01-2010, 07:53 PM

I'm interested in smoking a duck too. Did you pierce the skin to encourage the fat rendering out?

Paulmark · 01-01-2010, 07:58 PM

Very nice job.. looks great. What kind of sauce did you make? Also I would have taken the fat and rendered it down and save it.

OcalaScott · 01-01-2010, 08:00 PM

Quote:

Originally Posted by cameraman

I'm interested in smoking a duck too. Did you pierce the skin to encourage the fat rendering out?

I took the knife and put one slice in each breast, just thru the skin and not into the meat. The fat didn't really render. I only had about 3 TBS of fat in the drip pan. Maybe the temp was to low to render it. The meat wasn't greasy or dry, it was very good.

Scott

SmokedJohnson · 01-01-2010, 08:32 PM

I love duck and have had it many different ways. That is by far the best looking duck I have ever seen. Did you use beer or did you just use the holder to keep it up right?

Skidder · 01-01-2010, 08:39 PM

Good job and it looks like it's cooked perfectly.

OcalaScott · 01-01-2010, 08:42 PM

Quote:

Originally Posted by SmokedJohnson

I love duck and have had it many different ways. That is by far the best looking duck I have ever seen. Did you use beer or did you just use the holder to keep it up right?

It was really good, at least we thought so. I was worried for the last few hours because the fat was not rendering like some said it would.

I just used the holder. I wanted the fat to run out and down to the drip pan. I didn't use beer, I don't buy beer, I make my own and keg it so I just used a pop can with water and a TBS of the poultry seasoning dumped into/onto it. I have used beer many times for chicken and turkey and honestly, I don't think it made a difference. I think the seasoning is more important.

Scott

OcalaScott · 01-01-2010, 08:58 PM

Quote:

Originally Posted by Paulmark

Very nice job.. looks great. What kind of sauce did you make? Also I would have taken the fat and rendered it down and save it.

Hahahaha, the sauce was stuffed up the A$$ of the duck, so I really can't answer that one. It was an orange sauce with A LOT of sugar, I mean A LOT!!! It was OK, but only need a little on the meat, not like I did and pour it on.

I was going to make an orange sauce since I have these ready and today was in the 60's, I should have picked them

As far as the fat, I only had a few TBS of fat. I thought about that and that is a good idea. I wanted to fry up some potatoes with the duck fat but didn't really have enough.

Bogus Chezz Hawg · 01-02-2010, 12:18 PM

I Par-B-Q (partially BBQ) my quackers. Smoke them low & slow to about 100 F internal, then finish in the oven at 350 - 375 F to crisp the skin. Try that next time and you will love duck skin.

EatonHoggBBQ · 01-02-2010, 12:29 PM

Nice job on the duck.

cowgirl · 01-02-2010, 02:03 PM

Great looking duck Scott! I've not tried one on my drum yet, looks and sounds promising. Thanks for the post!

bingo1912 · 01-02-2010, 02:09 PM

WOW! great photos and a good looking bird too. I don't know if this is sacrilege but how about taking it out 5-10 degrees before you hit the target temp and placing it in the oven at 450 to crisp up the skin?

jestridge · 01-02-2010, 03:20 PM

A very big quack for you. looks wonderful

01-01-2010, 06:35 PM	#1
OcalaScott On the road to being a farker Join Date: 05-05-09 Location: Ocala, FL Downloads: 0 Uploads: 0	Duck!!!!! ,,, No Really Duck on the UDS!! Beer Can Style Well, I like duck, but I have only tried to cook it one time. It ended in disaster. But today, I tried again using my fancy UDS. It worked!! Started by dusting with poultry seasoning mix and stood it up on the beer can chicken holder. Got the UDS going and sat it on, Here it is after 2 hours, been holding stable at 225 degrees. Off the UDS at 5 hours, kept the temp at 225 for the first 3 hours then upped it to 300 for the final 2 hours. Internal temp 164 in the breast. Cut, slice and serve, The breast meat, I wish the flash would not have washed out the color, there was a Beautiful smoke ring! You can see the layer of fat still remaining under the skin. My plate with Wild Rice and Sweet Potatoes, before the sauce With the sauce Was it good? Yes, very moist and tender, it was wonderful, I will make it again doing the low and slow method. The only thing I didn't like was the skin. It was very soft and still had a lot of fat under it. We just seperated it and the meat underneath was fantastic. My daughters friend on the left and my son on the right, this was their first taste of duck. They both liked it. I did too, more importantly, the boss, my lovely wife liked it too. Scott Last edited by OcalaScott; 01-01-2010 at 07:15 PM.. Reason: forgot internal temp

01-01-2010, 06:37 PM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice eats for sure! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

01-01-2010, 06:43 PM	#3
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	The UDS can do some amazing things with birds, of any type.. and it did again. Well done looks tasty!! Maybe I'll go duck hunting now.. __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

01-01-2010, 07:53 PM	#4
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	I'm interested in smoking a duck too. Did you pierce the skin to encourage the fat rendering out? __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

01-01-2010, 07:58 PM	#5
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA Downloads: 0 Uploads: 0	Very nice job.. looks great. What kind of sauce did you make? Also I would have taken the fat and rendered it down and save it. Last edited by Paulmark; 01-01-2010 at 08:02 PM.. Reason: more

01-01-2010, 08:32 PM	#7
SmokedJohnson Knows what a fatty is. Join Date: 12-25-09 Location: Rochester NY Downloads: 0 Uploads: 0	I love duck and have had it many different ways. That is by far the best looking duck I have ever seen. Did you use beer or did you just use the holder to keep it up right? __________________ Vegetarians are cool. They're all I eat, except the occasional mountain lion steak. Ted Nugent

01-01-2010, 08:39 PM	#8
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Good job and it looks like it's cooked perfectly.

01-02-2010, 12:18 PM	#11
Bogus Chezz Hawg is One Chatty Farker Join Date: 02-06-09 Location: Fort Collins, Colorado Downloads: 0 Uploads: 0	I Par-B-Q (partially BBQ) my quackers. Smoke them low & slow to about 100 F internal, then finish in the oven at 350 - 375 F to crisp the skin. Try that next time and you will love duck skin. __________________ Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles

01-02-2010, 12:29 PM	#12
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	Nice job on the duck. __________________ John, KCBS/MCBJ

01-02-2010, 02:03 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great looking duck Scott! I've not tried one on my drum yet, looks and sounds promising. Thanks for the post! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-02-2010, 02:09 PM	#14
bingo1912 Full Fledged Farker Join Date: 12-26-09 Location: Lynden WA Downloads: 0 Uploads: 0	WOW! great photos and a good looking bird too. I don't know if this is sacrilege but how about taking it out 5-10 degrees before you hit the target temp and placing it in the oven at 450 to crisp up the skin? __________________ Play with your food,,, PLEASE!

01-02-2010, 03:20 PM	#15
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	A very big quack for you. looks wonderful

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Beer can duck on a weber	rw02kr43	Q-talk	5	12-29-2010 03:55 PM
Duck Fat/Muscovy Duck	jestridge	Q-talk	6	03-20-2009 04:38 PM
uds duck?	broschultz	Q-talk	8	01-20-2008 08:24 AM
Duck Duck Goose	Nitrofly	Q-talk	10	11-16-2006 09:53 AM
Beer Can Duck??	ddog27	Q-talk	6	10-23-2006 04:28 PM