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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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12-29-2008, 08:38 PM
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#1 |
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On the road to being a farker
Join Date: 11-28-08
Location: AL
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smoked duck recipes
i threw some duck breast on with my ribs during a football game several weeks ago. ate some after a couple of hours and they were good, then ate some late night after they had been on there for 7-8 hours and they were even better. kind of forgot about them, and figured they would would be way dry but they were darn good. typically when you just grill them you want them rare-med rare or they get a real strong flavor, but these almost turned to jerky and weren't strong at all.. any of you pros have any experience or tips with smoking duck? they would be much appreciated..
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12-29-2008, 08:50 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 04-02-07
Location: Warren, Vermont
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I'm guessing you are talking about wild duck?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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12-29-2008, 09:04 PM
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#3 |
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is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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I'll bite.
I like to grill on cedar planks over hot coals. Season the duck. Place on cedar plank & cook over hot coals for about 15 minutes. Finally, throw the duck away and eat the cedar plank. 
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Life's a party with a Backwoods Party! |
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12-29-2008, 11:50 PM
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#4 |
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is One Chatty Farker
Join Date: 03-07-05
Location: what was the 2nd largest banking city in the US
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i smoke whole ducks, do breasts on the grill so i don't think i'd be much help
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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12-30-2008, 12:15 AM
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#5 |
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Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN
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Farm raised duck...you gotta use a rack...sooo much fat...
Wild duck ( the best!)...Use the smaller birds..(bluebills, ringnecks, buffleheads, etc.) Clean 'em..leave the skin on...brine 'em..about half an hour...Dry 'em...one hour... Smoke 'em...150--15 min..200...1 hour...325 'till done...(another maybe 45 min.?) Get then hot, but not over done..just like any poultry.. Do 'em whole, and just rip 'em apart...some things require the barbaric approach. Is'nt that why we're Here?
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Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax |
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12-30-2008, 05:48 AM
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#6 |
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is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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I prefer to cook duck at a high heat over the grill with a fat pan.
The few times I've experimented low and slow have always ended with disapointment.
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Surf'n'Smoke BBQ Team Weber Smokey Mountain Cooker Weber One-Touch Platinum Kettle - 57cm Weber Smokey Joe Silver GamerTag: CarbonToe Film Noir. Back when men were men and broads were dames. |
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12-30-2008, 06:39 AM
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#7 |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I did one for Christmas on the ProQ but placed the water pan lined with foil and filled with sand on the second grate rather than at the bottom. I wanted it to cook a little faster in the smoke so it would render the fat quicker.
I poked several holes in the bottom so the fat would drain rather then sit inside the cavity. Seasoned the inside and filled with tangerines, garlic and onion.  
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-30-2008, 07:10 AM
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#8 |
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is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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That looks good, and I appreciate you showing that. I have been wanting to do a duck, but just wasn't sure. That pic convinced me. They'll be on sale soon, so I guess it's time o give it shot.
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Jack -www.jrcsbbqandseasonings.com |
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12-30-2008, 07:37 AM
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#9 |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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You are welcome. One of the first things I did was a duck and it turned out great but now I'm much better at it. I do them a about that same way I would a chicken but with the sand pan higher I was able to get enough heat in the bird to start the fat running into the sand yet keep it moist and pinkish in the breast.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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