Mah Duck!

[Blah64]

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.

 

[Garrett]

It sure looks good to me. Maybe next time you can start with some liquid already in the pan so it want burn.

 

[Blah64]

That is a good idea

 

[Happy Hapgood]

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]

Looks real good from here.

 

[Garyclaw]

That looks down right tasty!

 

[smokin'matt]

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!