jestridge
somebody shut me the fark up.
Have you ever tried a Muscovy duck I have several of them some claim they have less fat.
what temperature do you cook your birds at? usually rubbery skin is from too low a pit temp.
Have you ever tried a Muscovy duck I have several of them some claim they have less fat.
around 250, give or take 25. I see Jeanie smokes hers at 325. I'll have to try that.
Wow Jeanie, that looks fantastic. My dad loves duck and use to make it all the time. I am going to try this for him. Spatzel too? Bonus! I will also have to make a run to the Polish delicatessen in Chicago next time there.
Thanks for sharing!
Jeanie,
Very nice and love that personalized COWGIRL touch on your smoker. You have got it going on out in the panhandle thats for sure.
Do you waterfowl hunt at all ?
I was down by one of my big slews late Saturday and ducks were flyin all over. I don't go much any more but here are 2 of my favorite waterfowl partners (Hank aka yella on the left was about as good as it gets in his prime. Buddy black lab on right always liked the in the blind a little more).
Hope yall have a happy year and great 2013
Rick
Looks good to me. What flavor wood did you use?
Dave
Ah, a most excellent spread. Must have been delicious.
I have never had duck...:icon_blush: Guess that may have to change soon after seeing yours...looks delicious Jeanie! :thumb: