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Duck!

MattMatt Posts: 143
edited 3:17AM in EggHead Forum
Hi All --

Anybody ever smoke-roast a duck? Spatchcock? I'm going to give my first a try this afternoon and am looking for some pointers. I'm thinking whole bird, 250 dome, platesetter legs up, drip pan, and fruit wood for 2-2.5 hours. Thoughts? What's my desired internal temp on the completed bird? Can I get crispy skin?

Thanks.

Matt

Comments

  • Richard FlRichard Fl Posts: 8,244
    Here is one way I like to do them.

    Duck, Whole, Richard


    INGREDIENTS:
    1 3-5 Lb. Duck, Whole
    MARINADE
    6-8 Whole Garlic Cloves
    1/2 Medium Onion, prefer sweet, but they all work
    1/2 Cup Rosemary, Fresh, if available
    1 1/2-2 Cups Italian Salad Dressing
    Black pepper, Fresh Ground, to taste
    2-3 Lemons, Juice only
    1/2 Cup Teriyaki Sauce, Optional but great if you like the flavor
    ½ Tsp Chinese 5-Spice, Optional, use sparingly because it can overpower the duck!!




    Directions:
    1 Place the ingredients in a blender and course puree, save some of the whole rosemary to sprinkle on the duck and fire. Pierce the duck with many tiny drain holes. This helps the marinade get in and the grease to get out. In a large container marinate 4-6 hours or overnight in the refrigerator
    2 I have a large BGE and I get it set up for an indirect with drip pan beneath with water, beer or apple juice, 2-3 cups. Get BGE to 325°-350°F. Place duck on a vertical rack and cook about 60-90 minutes. Have no clue about internal temperature Baste every 20 minutes or so with leftover marinade from drip pan. After 20 years of doing this in the oven and now BGE for last 4, I just kinda eyeball the bird like other poultry for doneness. CAREFUL not to dry out. Or you can slow cook 225F-250F for 4-5 hours indirect.
    3 If you have fresh rosemary the left over branches are great for smoke. For wood: I have used hickory, cherry, guava and a few others I have forgotten about. I do not like a lot of smoke because the duck can be over powered and it is an acquired flavor just to like duck for many people.
    SIDE DISHES
    1 Fresh asparagus, Uncle Ben's Original Wild rice w/chopped water chestnuts, pine nuts, and diced scallions. Ronrico has a pecan flavored rice in most grocery stores that is to die for with this dish. Also a couple of sweet onions quartered in heavy aluminum foil with pat butter, little powdered chicken boullion, pepper, tightly wrapped and placed on BGE for 30-45 minutes until soft to touch, IT'S HOT.
    2 Nice bottle of your favorite wine.


    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Author: Richard Howe

    Source: BGE Forum, Richard, 05/25/90

    01/29/06--Cooked a 6.3# bird today, marinated overnight added 4oz soy sauce and 1/2 tsp 5 spice chinese seasoning and placed vertical indirect @300 for 1 1/2 hours, breast temp @140, removed indirect and set direct @ 300 for 30 min temp 140'ish. shut down BGE and left bird in 1/2 hour. Total time in BGE 2 1/2-2 3/4 hours. Placed tapioca starch of skin and it was good, but due to low temps did not get crispy, my choice. This internal temp 140-145 does not dry out the duck.
  • You're on the right track. I spatchcock them, your egg setup, 250 for five hours or so. I go by time rather than internal temp and they come out incredibly good. Skin's nice and crisp. See my post from yesterday, below, for a nice rub.
  • MattMatt Posts: 143
    Thanks a ton, Richard -- this should get me started. Does the skin get crispy? I saw in your comments at bottom that it didn't, but is this always true?
  • MattMatt Posts: 143
    Excellent, barbes -- why the spatchcock?
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Make rub of 1 tablespoon salt, 1 teaspoon each ginger,cummin,garlic powder. 1/2 teaspoon allspice. Rub duck with olive oil then rub with the mixture above. Get some under skin also. Stick 1/2 apple inside cavity and cook indirect at 325 degrees till breast temp of 155 AT THE COLDEST PART OF THE BREAST! Duck will be done but not dryed out. Make sure it is the coldest spot you can find. This is for wild duck such as mallard or squellers. If tame I hear they are fatty. Wild is very lean and will dry out easly. Not my best photos but you get idea. NEW08005-1.jpg NEW08008.jpg NEW08019-1.jpg
  • Ummm...because that's how I was taught to do it.

    I think it lets the duck cook more thoroughly, that's all. I'm sure you could do it whole, too.

    Also, be sure to prick the skin all over the bird so the fat can drain -- through into the fat below the skin, but not into the meat. Half the battle with duck is getting rid of the fat.
  • Nice, JL...did you bag those hunting?
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