Smoked Duck with pron

[Abelman]

I figured I's try smoking a duck and see how it compares with the grill version. I also wanted to try something with some potatoes combined with the duck fat. He's the setup:

I ran the BGE at 280 with cherry wood. Here's the bird when it hit 160 internal:

Here are the potatoes finished. It was duck fat and some of the marinade mixed in for the whole smoke. They were OK as they reminded me of sweet potaoes which I am not really a fan.

At this point, I threw it on a 500 degree grill to crisp up the skin and bleed a little more fat out. Here she is plated up and sliced.

All told, it was very good but I have to admit, not really any better than the grilled version but at least I found out and had some fun in the process. Thanks for looking.

 

[Phubar]

Nice Daffy you cooked there Abel!

 

[Paulmark]

I agree!! Great pics, thanks.

 

[Big George's BBQ]

I would definately hit that

 

[bigabyte]

Superb!

 

[Chef Jim]

Wow, I love duck, Another thing for my to do list, if I could find it!

 

[leanza]

The duck looks really nice. When you grill it do you get the same color? And how about the wood, what kind, and did it impart any different taste then grilling?

 

[Abelman]

The duck looks really nice. When you grill it do you get the same color? And how about the wood, what kind, and did it impart any different taste then grilling?

Thanks everyone, I appreciate the comments.

As to the question, I used cherry wood. When you grill it, a hot grill is needed or at least that's what I use. The fat will start fires so you need to move it around the grate alot. I usually quarter it when I grill. So, no, you don't get the same color as the smoker gives. It's more of a charred skin as you render out the fat. However, not all of it goes. Even though it might not look as good, it's much better eating.

Here's an example of a grilled breast:

I did everything exactly the same up unitl the time it was grilled or smoked. My family disagrees but I thought the grilled version was slightly better than the smoked version. They thought it was the same.

To be honest, I love the look of a smoked duck but I think I'll stick to the grill for them. I think the taste is slightly better IMO, it's much faster as well. Hope that helps.

 

[chambersuac]

Thanks, that looks good from here. You planting Thai peppers this year?

 

[Abelman]

Thanks, that looks good from here. You planting Thai peppers this year?

Hey there, thanks. As for the Thais', I'll plant them if I can find them. From what I gather from my source, I'll be able to get them this year. Still have a month to go before anything goes into the ground out here.

I think I'll do some more Serranos as well. I played around with pickeling them last year and they are excellent. I also did some Kung Pao and they were OK, but not worth doing again. They are much better smoked, dehydrated and then ground. If I get them, that's the way I'll do the Thais' this year as well, smoked, etc.

 

[cowgirl]

Great looking duck Pete! It's good to see you too!

 

[chambersuac]

I think I'll do some more Serranos as well. I played around with pickeling them last year and they are excellent. I also did some Kung Pao and they were OK, but not worth doing again. They are much better smoked, dehydrated and then ground. If I get them, that's the way I'll do the Thais' this year as well, smoked, etc.

The Thais you smoked last year were outstanding. I hope you can get your hands on some - and hopefully have enough to share

I'm not sure what I'm planting this year - depends if I can borrow some garden space from my neighbors again. My yard is very small...

 

[Abelman]

Great looking duck Pete! It's good to see you too!

Thanks Jeanie

The Thais you smoked last year were outstanding. I hope you can get your hands on some - and hopefully have enough to share

I'm not sure what I'm planting this year - depends if I can borrow some garden space from my neighbors again. My yard is very small...

Thanks, I appreciate it. If I have some extras, I'll certainly forward some along. The requests are growing but the garden space is not. Looks like we have a similar problem. Plus, I have a rabbit problem out here now and I can't shoot them unfortunately. Once the plants get established, they'll leave them alone. That said, I'll do what I can. Honestly, a lot depends on the weather/yields of the plants. If I get good yields, we'll be good to go.

Here's something you may be interested in. I tried my first batch of Kinchee a couple of days ago with A Lot of kick. It's really very simple. It has more time to ferment but I had to pick at it a bit and so far, it's Excellent. Can't wait until I can dig into it.