Any suggestions for smoking a duck?

cayenne · 07-25-2004, 10:42 AM

Good Morning all!

Firing up the smoker, and trying a duck for the first time. Any suggestions for timing/foiling, etc? I brined it last night in something I made up....apple juice, apple cider vinegar, water, salt, sugar, black peppercorns, a little cayenne pepper, and a bit of cinamon. Smells good so far..

But, never don't a duck....need some suggestions for timing, temp..etc. Would I do the foiling thing on this?

Thanks in advance!!

cayenne

cabo · 07-25-2004, 10:47 AM

UHHHh, Hey Poobah is there a critter missing from your back yard??

cabo · 07-25-2004, 10:55 AM

Sorry, that was just a little jab at Bash III.
Personally I've never smoked one, but somebody here has got to know something.

HEY GUYS WAKE UP!!!!
Help the Brethren out. His goose, er duck is cooking!!

Let us know how it turns out. Sounds interesting!!

cayenne · 07-25-2004, 04:10 PM

Quote:

Originally Posted by hlawrence

Sorry, that was just a little jab at Bash III.
Personally I've never smoked one, but somebody here has got to know something.

HEY GUYS WAKE UP!!!!
Help the Brethren out. His goose, er duck is cooking!!

Let us know how it turns out. Sounds interesting!!

Thanks for the reply...

Anyone? Anyone? Bueller?
:-)

I found one site that only mentioned about 6+ hours....and internal temp over 170F?

Does this sound right? Do ya'll ever foil your birds? Man, thanks for that tip on ribs and butts and brisket...works like a charm...but, do you do it on birds?

C

Mark · 07-26-2004, 04:16 PM

I smoke duck on occaision. I like it. No real need to baste or mop due to the fat layer under the skin. Otherwise, just cook like a large chicked & test for doneness by the handshake method. Maybe a wild rice/brown rice stuffing ???

midnight · 07-26-2004, 06:05 PM

Is it farm raised or wild?

Farm raised duck can be cooked just like chicken, same times and temps. The recipie I use is to rub the duck inside and out with olive oil, then rub with slices of orange. Sprinkle with favorite seasoning inside and out. Quarter an onion and an orange, place pieces inside cavity of duck. Tuck legs into slits in tail fat to hold it all together. Smoke like a chicken.

Wild duck needs to be done for less time. Either brine or wrap in bacon to keep moist. Wild duck does not have to be "well done" it can still be a little pink/red.

Be very careful of grease fires with farm raised duck! Only grease fire I have ever had was from doing ducks in the dera.

cheez · 07-29-2004, 01:46 PM

I'd go with what midnight said. I've smoked duck (the farm-raised, "bought it at the grocery store" kind), and treated it pretty much like a chicken of similar size. Rubbed with preferred seasoning, and cooked along with the other meats I had going. Didn't spray or mop it, and it came out quite tasty.

Solidkick · 07-29-2004, 02:29 PM

Quote:

I found one site that only mentioned about 6+ hours....and internal temp over 170F?

I'm not sure I'd trust 170* on any piece of fowl, 180*-185* range for me, I don't want the little blue pill thing happening!

07-25-2004, 10:42 AM	#1
cayenne is one Smokin' Farker Join Date: 06-12-04 Location: New Orleans	Any suggestions for smoking a duck? Good Morning all! Firing up the smoker, and trying a duck for the first time. Any suggestions for timing/foiling, etc? I brined it last night in something I made up....apple juice, apple cider vinegar, water, salt, sugar, black peppercorns, a little cayenne pepper, and a bit of cinamon. Smells good so far.. But, never don't a duck....need some suggestions for timing, temp..etc. Would I do the foiling thing on this? Thanks in advance!! cayenne

07-25-2004, 10:47 AM	#2
cabo is One Chatty Farker Join Date: 08-11-03 Location: Columbia, S.C.	UHHHh, Hey Poobah is there a critter missing from your back yard?? __________________ N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smokers, a GM Jim Bowie, a turkey fryer, and a pretty well stocked kitchen. Cabo _________________________________________ I was raised an only child, now I have brothers & sisters around the world!!

07-25-2004, 10:55 AM	#3
cabo is One Chatty Farker Join Date: 08-11-03 Location: Columbia, S.C.	Sorry, that was just a little jab at Bash III. Personally I've never smoked one, but somebody here has got to know something. HEY GUYS WAKE UP!!!! Help the Brethren out. His goose, er duck is cooking!! Let us know how it turns out. Sounds interesting!! __________________ N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smokers, a GM Jim Bowie, a turkey fryer, and a pretty well stocked kitchen. Cabo _________________________________________ I was raised an only child, now I have brothers & sisters around the world!!

07-26-2004, 04:16 PM	#5
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	I smoke duck on occaision. I like it. No real need to baste or mop due to the fat layer under the skin. Otherwise, just cook like a large chicked & test for doneness by the handshake method. Maybe a wild rice/brown rice stuffing ??? __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

07-26-2004, 06:05 PM	#6
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Name/Nickname : Todd	Is it farm raised or wild? Farm raised duck can be cooked just like chicken, same times and temps. The recipie I use is to rub the duck inside and out with olive oil, then rub with slices of orange. Sprinkle with favorite seasoning inside and out. Quarter an onion and an orange, place pieces inside cavity of duck. Tuck legs into slits in tail fat to hold it all together. Smoke like a chicken. Wild duck needs to be done for less time. Either brine or wrap in bacon to keep moist. Wild duck does not have to be "well done" it can still be a little pink/red. Be very careful of grease fires with farm raised duck! Only grease fire I have ever had was from doing ducks in the dera. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

07-29-2004, 01:46 PM	#7
cheez Full Fledged Farker Join Date: 08-11-03 Location: Canton Ohio	I'd go with what midnight said. I've smoked duck (the farm-raised, "bought it at the grocery store" kind), and treated it pretty much like a chicken of similar size. Rubbed with preferred seasoning, and cooked along with the other meats I had going. Didn't spray or mop it, and it came out quite tasty. __________________ Cheez Canton, OH New Braunfels Bandera, 22.5" WSM, Weber Ranch Kettle, 5 or 6 other Weber Kettles, Party King tailgate grill, and a modded "pizza grill" that is falling apart. Self-proclaimed President of the Canton, OH chapter, Weber Rescue Society.