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Old 11-22-2012, 11:15 PM   #16
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Looks great!

I've never cooked duck - what's good to know before cooking those critters?
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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"Relax, it's only BBQ." - Bigmista, 2013
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Old 11-22-2012, 11:30 PM   #17
somebody shut me the fark up.
Join Date: 10-23-10
Location: Australia, West Coast

Originally Posted by gtr View Post
Looks great!

I've never cooked duck - what's good to know before cooking those critters?
Greg, I cook 'em like your wife does chicken or close.
They are fatty so I like to make sure they are suspended on a rack so the fat drains.
Dry salted skin and 400f, unlike chicken they must not be stuffed but rather leave the rear passage wide open so hot air flows inside
Herbs etc inside is fine.
I also never sauce it because the skin goes soggy instantly.
Flavors: citrus, star anise, cranberry , plum
It seems you never really leave high school....
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Old 11-23-2012, 07:47 AM   #18
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Join Date: 11-28-08
Location: AL

I've honestly never cooked store bought but the most important thing about cooking wild duck is to not cook past medium rare. You can do medium but its just not near as good... dont go past mediun or you'll never eat it again..... cut the breast into smaller sizes so it cooks more evenly.. brine for a day in saltwater... if you do these things just add your favorite rub and a piece of bacon and youll love it.
18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser
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Old 11-23-2012, 03:04 PM   #19
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Join Date: 08-22-12
Location: Malmesbury UK

Just pulled 6 breasts out of the freezer from a shoot acouple of weeks ago for smokin tomorrow in the UDS.
The plan was brine them for 3 hours, hang to dry then cold smoke over beech for 24-36 hrs followed by a quick hot smoke keepin them pink...
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