The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-05-2010, 07:18 PM   #1
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default Smoked Duck?

Went to RD today and on a whim I picked up a 5 lb Duck. It's frozen so I have time to think about this.

Has anyone done a Duck and can you give me an idea of what steps I might try?

Tried to roast on years ago and it was a total disaster.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 07-05-2010, 08:25 PM   #2
Alan in Ga
is One Chatty Farker
 
Join Date: 12-19-09
Location: Macon,Ga
Downloads: 0
Uploads: 0
Default

We love duck Jim but haven't done one on the smoker yet. Usually a holiday dish for us
__________________
NB Black Diamond, 57 Smokehouse BBQ Team
[URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL]
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote


Unread 07-05-2010, 09:13 PM   #3
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Well gee Alan, when you do do it, how do you do it. How's that for a line?

Like what do you think you might do to it when you decide to do it?
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 07-05-2010, 09:36 PM   #4
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Default

One of my favorites. Do you want to smoke it on a UDS or grill it on a Weber or gasser?

On the UDS, temp around 250 degrees F. around five hours depending on the bird and temp. You'll want to pierce the skin about every inch around the whole bird. Don't just get all stabby with it, just puncture the skin and not the meat. Turn it as often as you can unless you have a rotisserie. If you do have a rotisserie, set it and forget it, start checking the internal temp at around 3 1/2 hours in. Aim for 165. Open the vents some towards the end and ramp up the heat if you want the skin crispy.

On the Weber or gasser, (hiss boo!), put the fire on one side and the flame on the other and cook pretty much the same way as you would grill a chicken, just longer and turn it more frequently. It cooks great on the grill and faster and the skin gets crispier without any extra effort.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2010, 09:52 PM   #5
cameraman
is Blowin Smoke!

 
cameraman's Avatar
 
Join Date: 08-30-09
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

Great, now I have to think about crispy duck for the rest of the night.
__________________
Dave
Photography is my passion, truth my obsession. No wait, Stieglitz said that.
Cheap Shots
is my tumblr photoblog

22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is offline   Reply With Quote


Unread 07-05-2010, 10:02 PM   #6
MEAT
Got Wood.
 
MEAT's Avatar
 
Join Date: 01-04-07
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

A real gamey bird when smoked.
Try soaking it in buttermilk over night...kill that gamey taste.
Cooked apple is good with duck.
Try to cover that gamey taste with sweet.
__________________
[B]Pits by JJ[/B] custom build 20"x30" pit/smoker
MEAT is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2010, 10:10 PM   #7
Louisiana Smoker
Full Fledged Farker
 
Join Date: 06-05-10
Location: Pineville LA
Downloads: 0
Uploads: 0
Default

Wrap in bacon. Wild duck is very gamey but farm raised isnt too bad. Wrap the duck in bacon and cook at a higher temp. You want the fat on the duck to self baste it. To keep it from drying out try stuffing the breast cavity with a pear.
Louisiana Smoker is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2010, 11:31 PM   #8
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

When I do duck I marinate it asian style:
Chinese five spice
honey
water
star anise
chili pepper
hoisin
scallion
and a bit of soy.

Once its marinated overnight in a plastic bag place it in a glass dish and put back into the fridge so the skin dries out a bit then into the smoker. I use oak... comes out great for me. I love duck!!! Good luck with it. let us know how it comes out.

Cheers
Phrasty is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2010, 11:32 PM   #9
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

oh yeah... I smoke mine on the hot side (275-300) so the dry skin crisps up a bit.

Cheers
Phrasty is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2010, 11:42 PM   #10
Diva Q
is one Smokin' Farker

 
Diva Q's Avatar
 
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
Downloads: 0
Uploads: 0
Default

Heres a Tamarind Ginger one I did a while back. It was good.
http://divaq.ca/bbq-tamarind-ginger-chile-orange-duck
__________________
Diva Q Website Follow me on Twitter and like us on Facebook.

Check out my new show BBQ Crawl !
Travel Channel (US) Cottage Life & Travel & Escape (Canada)

Life is too short for bad BBQ®
Diva Q is offline   Reply With Quote


Thanks from:--->
Unread 07-06-2010, 05:49 AM   #11
smokehunter
On the road to being a farker
 
Join Date: 11-28-08
Location: AL
Downloads: 0
Uploads: 0
Default

I hunt/eat/cook a lot of duck each year so granted I can only speak for wild duck. I have never had much luck smoking a whole wild duck. Cut up and grilled, yet eaten rare to med rare at the most- they can't be beat. I have even cut up and smoked some with good luck. Let me know how yours turns out.
__________________
18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser
smokehunter is offline   Reply With Quote


Thanks from:--->
Unread 07-06-2010, 06:26 AM   #12
OcalaScott
On the road to being a farker
 
Join Date: 05-05-09
Location: Ocala, FL
Downloads: 0
Uploads: 0
Default

We have done them a few times. I used my beer can chicken stands. It worked well as it allowed the grease to run down and off of the meat. I did them at about 225~250 until the internal temp was 165. Everybody liked them at our house.

Scott
OcalaScott is offline   Reply With Quote


Thanks from:--->
Unread 07-06-2010, 06:57 AM   #13
thunderwagn
Full Fledged Farker
 
thunderwagn's Avatar
 
Join Date: 06-02-10
Location: Loveland, CO.
Downloads: 0
Uploads: 0
Default

I have been wondering if there is a good way to smoke duck too. I have one of our farm raised ducks in the freezer, but all I have ever done is part them and sear with some seasonings and help render some of the fat off and get some caramalization happening and roast. I would really love to smoke one and test it out!
thunderwagn is offline   Reply With Quote


Unread 07-06-2010, 09:18 AM   #14
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

I love doing ducks on my BGE...

I trim any extra fat that I find in the cavity and also slice up 1 Granny Smith Apple and 1 Orange. I also poke the heck out of the skin to allow drainage of the extra fat.


I then stuff both sides of the duck with the apple and orange.



Then onto the BGE at 275* for 3 hours, and then I kick the heat up to 350* just until the skin is crisp.


Here ya go, with a fresh loaf of bread, wild rice, and asparagus with garlic butter, what else could you ask for?
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Thanks from: --->
Unread 07-10-2010, 09:49 AM   #15
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default I did it!

First I want to thank all of you that gave me your suggestions.

As usual, and as should be, I tried to take all of the advise and make it my own.

As stated before my first duck in the oven was a disaster. But this one was a total success.

I used my own secret recipe rub, same as on beef or butts or ribs or turkey. You get the idea. Pricked the skin as told and used my chicken stander upper in a foil pan to catch the drippings. Added a beer for good luck.

Put the little guy/girl? on the Bandera at about 250 for four hours. With hickory and an Australian Pine stick.

Next I figured I needed a glaze. What to do? No oranges etc. But I do have Grand Marnier.

Took a very very small onion, about two table spoons, diced finely,and sauted in butter until just soft. Add about 4 oz. of GM, one Table spoon of honey and simmered. Longer is better in this case. Now I like to wing it so when the ducky was done, I degreased the drippings and added it to the mix along with a piece of fat from the bottom of the pan. then added lots of butter and simmered some more till it was thick like candy. Added a little water to this and it was done. Came out like to die for.

Sharron was very late getting home so I had to foil and towel the duck for about an hour. No problem. She got home and I served it up. Now I have to say that Shar does not like duck that well and sweet glaze is a no no!

She loved it and said the glaze was what made it. We can have it again.

Because she was late and I was hungry I only got one pron but the pan with the glaze is in it too.



Not much left, but, "Just Plain Yummy"

Again, Thanks
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
smoked duck capri man Q-talk 9 12-11-2011 04:42 PM
Smoked duck baldbill Q-talk 1 12-05-2010 11:26 AM
Smoked duck help. Derrick D Q-talk 11 11-24-2009 11:07 PM
Smoked Duck Gary in Va Q-talk 5 11-22-2008 02:23 PM
Smoked Duck? backyardchef Q-talk 4 10-03-2007 11:28 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:11 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts