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Blah64
10-06-2013, 08:30 PM
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.

http://i249.photobucket.com/albums/gg203/Blah64_photo/2013-10-06111852_zps098ef77e.png
http://i249.photobucket.com/albums/gg203/Blah64_photo/2013-10-06115911_zpsf9d1eb47.png
http://i249.photobucket.com/albums/gg203/Blah64_photo/2013-10-06115946_zpsd6b664fe.png

Garrett
10-06-2013, 08:37 PM
It sure looks good to me. Maybe next time you can start with some liquid already in the pan so it want burn.

Blah64
10-06-2013, 08:39 PM
That is a good idea

Happy Hapgood
10-06-2013, 08:43 PM
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.

sliding_billy
10-07-2013, 04:24 AM
Looks real good from here.

Garyclaw
10-07-2013, 08:13 AM
That looks down right tasty!

smokin'matt
10-07-2013, 04:42 PM
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!