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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 10-06-2013, 07:30 PM   #1
Blah64
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Default Mah Duck!

There didn't really seem be any sort of consensus on how to cook a duck on the internet. Some seem to swear by low & slow, others say it needs hot & fast, so I just went & cooked it at whatever temperature my WSM wanted, and for however long I felt like.

I glazed it with a molasses/maple/Worcestershire Sauce mix and rubbed on some Plowboy's Yarbird rub.

Smoked it with Cherry Wood & a little mesquite.

After eating it, I cooked up a duck soup soup with the carcass. I tried to catch the rendered duck fat, but it all burned or evaporated. It wasn't salvageable, and I don't think I didn't cook it long enough to render out all of the fat anyways.



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Unread 10-06-2013, 07:37 PM   #2
Garrett
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It sure looks good to me. Maybe next time you can start with some liquid already in the pan so it want burn.
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Unread 10-06-2013, 07:39 PM   #3
Blah64
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That is a good idea
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Unread 10-06-2013, 07:43 PM   #4
Toast
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Looks Great! According to my Thermapen chart, Duck is right @ 165*F in deep breast. That's minimum according to USDA. I normally try to go between 165-170*F for birds.
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Unread 10-07-2013, 03:24 AM   #5
sliding_billy
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Looks real good from here.
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Unread 10-07-2013, 07:13 AM   #6
Garyclaw
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That looks down right tasty!
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Unread 10-07-2013, 03:42 PM   #7
smokin'matt
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Oh my. Great looking duck. I haven't done one in years, but I think it's about time to dig out my old recipe and get to work on a couple of quackers. Thanks for the idea!
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