Duck Breast & Moose Roast

Bigbass300 · 11-21-2017, 07:13 AM

Buddy has a freezer full of wild game he'd like me to help him cook for a New Years party. He gave me 2 moose roasts and a bag full of boneless/skinless duck breasts to mess around with. I've never cooker either, but as a smoker dude I'd like to do something smok'ish with them. Anyone have advise/recipies they'd share smoking eihter of these meats?

Thank You :)

JDM46 · 11-21-2017, 07:44 AM

Here is a starting point for your moose roast.
https://www.oodmag.com/cooking/smoked-moose-roast/

Mikhail · 11-21-2017, 07:45 AM

Pulled moose? A new one on me.

The duck breasts are an easy, fast smoke. I like to stay light on the smoke for duck because it's so rich and delicious on its own. Wild duck even more so.

Bigbass300 · 11-21-2017, 08:02 AM

@Mikhail you cook them boneless/skinless? Do you rub or brine at all?

Mikhail · 11-21-2017, 08:06 AM

Definitely boneless/skinless. Duck skin is way too fatty and thick to do anything but get rubbery at low temps and I'd be afraid to sear them afterward for fear of overcooking. Besides, the duck fat is so useful for other cooking so I freeze it. I use a light dusting of Chinese five spice if anything. I salt at table as needed. A light citrus brine might be good but I stay away from anything salty. I think it detracts from the rich duck flavor.

jermoQ · 11-21-2017, 09:23 AM

Sounds fun! Never cooked moose. I would say, season and smoke hotter until 135°, 30 min before eating. For the duck, you could season SPOG, seat and cook or smoke and sear until 140°. Also, you could marinade in teriaki marinade, and cook. Since they dont have skin, you dont want to cook too long. Appetizers using some Jalapeno, wrapped in a small slice of duck (pounded thin) wrapped in bacon are good too.

Big George's BBQ · 11-21-2017, 10:50 AM

I would check cowgirls blog

Bigbass300 · 11-21-2017, 12:04 PM

@Big George Not sure who that is..link?

Big George's BBQ · 11-21-2017, 03:04 PM

Cowgirl is a member on this site Click her name When you get her page click contact info and you will see her Blog
or google cowgirls country blog

11-21-2017, 07:13 AM	#1
Bigbass300 Got Wood. Join Date: 09-05-17 Location: Mt. Pleasant, NC	Duck Breast & Moose Roast Buddy has a freezer full of wild game he'd like me to help him cook for a New Years party. He gave me 2 moose roasts and a bag full of boneless/skinless duck breasts to mess around with. I've never cooker either, but as a smoker dude I'd like to do something smok'ish with them. Anyone have advise/recipies they'd share smoking eihter of these meats? Thank You :)

11-21-2017, 07:44 AM	#2
JDM46 is one Smokin' Farker Join Date: 01-07-14 Location: Cavalier, ND	Here is a starting point for your moose roast. https://www.oodmag.com/cooking/smoked-moose-roast/ __________________ 22.5 WSM, MINI WSM, 22.5 WEBER KETTLES, CB ROTI,Restored New Brunsfels Black Diamond

11-21-2017, 07:45 AM	#3
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Pulled moose? A new one on me. The duck breasts are an easy, fast smoke. I like to stay light on the smoke for duck because it's so rich and delicious on its own. Wild duck even more so. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

11-21-2017, 08:06 AM	#5
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Definitely boneless/skinless. Duck skin is way too fatty and thick to do anything but get rubbery at low temps and I'd be afraid to sear them afterward for fear of overcooking. Besides, the duck fat is so useful for other cooking so I freeze it. I use a light dusting of Chinese five spice if anything. I salt at table as needed. A light citrus brine might be good but I stay away from anything salty. I think it detracts from the rich duck flavor. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

11-21-2017, 09:23 AM	#6
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	Sounds fun! Never cooked moose. I would say, season and smoke hotter until 135°, 30 min before eating. For the duck, you could season SPOG, seat and cook or smoke and sear until 140°. Also, you could marinade in teriaki marinade, and cook. Since they dont have skin, you dont want to cook too long. Appetizers using some Jalapeno, wrapped in a small slice of duck (pounded thin) wrapped in bacon are good too. __________________ 9 out of 10 cannibals agree...vegetarians taste better!

11-21-2017, 08:02 AM	#4
Bigbass300 Got Wood. Join Date: 09-05-17 Location: Mt. Pleasant, NC	@Mikhail you cook them boneless/skinless? Do you rub or brine at all?

11-21-2017, 10:50 AM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I would check cowgirls blog __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-21-2017, 12:04 PM	#8
Bigbass300 Got Wood. Join Date: 09-05-17 Location: Mt. Pleasant, NC	@Big George Not sure who that is..link?

11-21-2017, 03:04 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Cowgirl is a member on this site Click her name When you get her page click contact info and you will see her Blog or google cowgirls country blog __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD