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Unread 10-11-2012, 09:31 AM   #1
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Question Can Goose, Duck, Chicken and Turkey be treated the same way?

So I'll get to smoke my first whole poultry this weekend, but I don't know what my wife is going to pick up tomorrow, it depends what's available and what's on offer.

The plan is to brine and spatchcock the bird, then smoke it in my WSM @ 350°F.

So do the four types of poultry require different procedures, or can they be treated equally?
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Unread 10-11-2012, 09:39 AM   #2
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From a safety aspect, yes.
But, Goose and Duck are much fatter, generally, than chicken and turkey is, generally, leaner.
If you like duck skin then a goal is to release most of the fat to allow the skin to crisp up.
Sounds like fun, no matter what the spousal unit buys!
Good luck.
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Unread 10-11-2012, 09:44 AM   #3
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Quote:
Originally Posted by chad View Post
If you like duck skin then a goal is to release most of the fat to allow the skin to crisp up
How would I do that?
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Unread 10-11-2012, 09:44 AM   #4
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Duck would be one heck of a way to season your cooker! You'll be greased up for a LONG time!!
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Unread 10-11-2012, 10:19 AM   #5
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Quote:
Originally Posted by MisterChrister View Post
Duck would be one heck of a way to season your cooker! You'll be greased up for a LONG time!!
So are duck and goose generally a bad idea to smoke? I know these two are much fattier, but will it really cause such a huge mess? I don't care if it fills up the foiled clay saucer in the foiled water pan of my WSM, so it shouldn't be something to consider a problem, or should it?
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Unread 10-11-2012, 10:28 AM   #6
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Turkey and chicken:
Spatch, brine, dry on a rack in the fridge for 24 hours, smoke.

Duck and goose:
Spatch, brine, score skin, steam for 45 minutes, dry on a rack in the fridge for 24 hours, smoke.

The drying phase will help the skin crisp in both cases. The scoring and steaming for the duck and goose will render a lot of the fat.
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Unread 10-11-2012, 10:32 AM   #7
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Good point, never heard of scoring duck or goose skin + steaming before. Any pr0n that shows a scored duck or goose?
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Unread 10-11-2012, 11:11 AM   #8
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I've only done whole duck in an oven. I scored the skin which did help render the fat and left a crispy skin, but my oven was still a mess. I guess I was supposed to put some sliced bread in the bottom of the baking dish under the wire rack that the duck was on. The fat spattered on the hot baking dish and splattered all over the oven! Maybe it was just beginner's (bad) luck!
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Unread 10-11-2012, 11:18 AM   #9
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Duck is significantly different than the rest. It's all dark meat, and if you cook it to 165 or above, as with the other poultry's, you'll have wasted your $$. And if you save the duck fat, cook up some potatoes in it! It's an excellent cooking oil
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Unread 10-11-2012, 11:21 AM   #10
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I smoked a duck and it was very good and not greasy at all.I just put it in,no steaming or scoring.Was the best bird creature I ever had.
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Unread 10-11-2012, 12:04 PM   #11
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One idea is to buy a turkduckhen and follow the directions. I agree the duck and goose are hard to keep flavorful when smoking. I like to take duck breasts, pound them out and make pinwheels. Duck wrapped around portabellas, cheese, jalapenos and onion. you cook them over direct heat (grilling).
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Unread 10-11-2012, 12:50 PM   #12
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I don't brine duck, it doesn't benefit from the brine, as it is very moist and fatty. I like to steam the bird briefly, then roast at a high heat. Does better at the high heat, than at a lower smoking heat. I don't spatchcock it either. I prefer to stuff an onion and sliced lemon into the body cavity. Or, I will put some spices into the void and sew it up.
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Unread 10-11-2012, 02:03 PM   #13
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I have two young Muscovy duckling , they don;t suppose to be a greasy as the Peking. but I kinda hate to kill them
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Unread 10-11-2012, 02:19 PM   #14
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Landarc is right. I don't brine duck or goose. I do score the skin to try and let some of the fat find it's way out. Steaming and scoring usually does the trick. Brine is the way to go for chicken and turkey.
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Unread 10-11-2012, 02:35 PM   #15
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Instead of scoring you can also prick the skin all over with a skewer or toothpick.

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