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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 07-02-2008, 10:41 AM   #1
Capt. Rough Chop
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Default Smoked duck anyone?

After hurricane Wilma, there weren't many grocery stores with meats. The Publix by my mom's house had meat but the "normal" stuff was all gone, so I got rabbit and duck. All I had was my Weber kettle. What I did with the duck was wrap it in foil and poured some OJ in the cavity and slow cooked it for a few hours. It was so tender and juicy, literally fall-off-the-bone tender.


I want to try duck again but smoked this time. Does anyone have any experience with duck?
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Unread 07-02-2008, 10:56 AM   #2
cowgirl
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I smoked one not too long ago...along with some scallops.
I used a bit of apple wood and placed a drip pan full of apple juice and seasoning directly under it.

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Unread 07-02-2008, 03:14 PM   #3
parrothead
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I haven't smoked one yet, but I cook them quite a bit. Great eats! I use a chicken type rub. Last time was plowboy's and it was very good. I roast in a raised rack in the oven. Depending on my mood, I may make an orange glaze to go with it. Hope it was at a good price. We sell duck for 4 or 5 bucks a pound.

Get one of them rabbits. Rabbits are good eats. You can cut into pieces and panfry like you would with any chicken method. I like to crock pot them in chicken broth until they fall apart as well. We will make a meal of some sort with them and then seperate the remainder of the meat from the bone and the sometime in the next day or three it gets turned into a one dish meal with some long grain garlic infused rice or something similar. You can also make some great rabbit gravy over biscuits the next morning as well.

The possibilities are endless.
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Unread 07-02-2008, 03:21 PM   #4
Divemaster
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It's been a while and I don't remember how long it took... Sorry...

I do remember that we stuffed it with orange halves, half an onion and an apple... It added a TON of flavor and kept it real moist...

I'll try and find how long we smoked it for, more than likely about 3 hours at 225*...
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Unread 07-04-2008, 01:57 PM   #5
MayDay
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Default Put a Grease Pan under the Duck

I've done a few 5-lb farm ducks on the COBB, a portable charcoal grill. Renders a lot of fat. Usually collect about 2 cups of fat in the moat every time. If you're doing duck in the Weber unfoiled, best to put a pan under the duck to collect the fat so that you don't end up fighting fires. Don't bother if you like your duck smoky and charred....

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Last edited by MayDay; 07-04-2008 at 02:29 PM..
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