Smoked duck

Discussion in 'Recipes' started by SwampHunter, Nov 29, 2006.

  1. SwampHunter

    SwampHunter Elite Refuge Member

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    Smoked duck

    You'll need a smoker you can regulate the temp on, and a meat thermometer.
    You do not need to soak in brine, marinade, or anything else, unless you really
    want to. A little teriyaki marinade is nice, tho.
    I cut the ducks in half, skin on. Liberally (don't be shy) coat the duck/goose with
    black pepper, red pepper, and salt. For an interesting variation, add some
    brown sugar.
    Set smoker at 225-250 degrees. I use a hot plate, put wood chips and maybe
    a little charcoal in the tray. You can add a tray of water if you want. I don't find
    that it makes much difference.
    Insert the thermometer into the thickest part of the meat.
    Smoke meat until the internal temp reaches 140-150 degrees.
    This is the secret: DO NOT OVERCOOK!
    It will be a little rare. It will take a couple of hours to cook.
     
  2. jpm49878

    jpm49878 Banned

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    Would there be anything different in the process if you were to use charcoal BBQ"S ?
     
  3. call4ducks

    call4ducks Elite Refuge Member

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