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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.


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Unread 12-08-2012, 05:26 PM   #1
SteelSmokin
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Default Question about smoked duck?

I've never smoked a duck so I need to lean on the Brethern. Internal temp rub no rub and any other ideas y'all have. Thanks in advance!!!!
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Unread 12-08-2012, 05:30 PM   #2
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Wild or not? whole or breasted?
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Unread 12-08-2012, 05:53 PM   #3
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I did a farm raised a few weeks ago. They have way more fat than wild. I brined it for 3 hours or so then smoked at 200 until 160 internal

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Unread 12-08-2012, 09:12 PM   #4
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Not wild whole.
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Unread 12-08-2012, 09:13 PM   #5
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Centexsmoker what kind of brine did use?
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Unread 12-08-2012, 09:50 PM   #6
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Love smoked duck. Definately use a drip pan or render the fat first.
I saved the dripping from the last one I smoked to use in my gumbo.

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Unread 12-08-2012, 10:15 PM   #7
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Quote:
Originally Posted by SteelSmokin View Post
Centexsmoker what kind of brine did use?

1 Gallon (4 liters) Water
1 Cup (225 Grams) Kosher Salt
1/2 Cup (125 grams) Sugar
(this is all you need but I add the following on their advice in the book):

1 bunch of fresh Tarragon
1 bunch of Fresh Parsley
2 bay leaves
1 head of Garlic- Halved Horizontally
1 Onion- sliced
3tbsp/30 grams black pepper- lightly crushed
2 lemons- Halved (give a good squeeze as you toss then in)

Should be noted that any aromatic can be thrown in - Celery, Carrot, garlic, any herbs (stems are fine) are all good and the more the merrier.

combine all brine ingredients into a pot and bring to a boil. Stir to dissolve all salts and sugars. Remove from heat and allow to cool to room temp. then put in fridge until chilled.

Add bird to the brine and weight it down with a plate or something that will keep the whole thing completely submerged for the appropriate brine time (see below).

Remove from brine, pat dry and let rest uncovered in the fridge for 2-24 hours. This is important as it forms the "pellicle" (tacky surface) that binds to the smoke flavor)
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Unread 12-08-2012, 10:17 PM   #8
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the above brine is from the book "Charcuterie"
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