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Smoked Duck - what's the best technique?

jojobugayjojobugay Posts: 7
edited September 2012 in EggHead Forum
Looking to smoke duck and need advise using the EGG.  Thanks in advance for your recommendations!


  • IrishDevlIrishDevl Posts: 1,390
    The skin will be unedible.  I would use a light wood and not to much of it.  Go with the typical 250 degrees, fruit wood etc.  I would think that a spatchcock or standing cook would come out much better.   
  • Slit the skin in lots of places with a razor blade to drain the fat.  Indirect brest side down to start.  Flip when some fat has run out.  Recover the fat with a baster while cooking, it's great.  When it gets close to your target temp run it up to 350 or so dome to get the mailard reaction.  Drained fat and mailard reaction means good skin.  If you have a glaze put it on the last 10 minutes, maybe less.  Cherry will darken the skin nicely.  Worked for me after destroying one on the first try.  Personally, I'm sticking with chickens after my duck struggles.  I hadn't thought of a spatchcocked duck (thanks IrishDevl) and may give it a try.
    My actuary says I'm dead.
  • PS:  I assume you're doing a domestic duck.  Wild ducks and teal are a totally different animal.
    My actuary says I'm dead.
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