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Anyone ever smoke a duck?

Hi everyone i just picked up a 6lb duck and going to try and smoke it tonight.....any tips? How long should I cook it for/or internal temp I should hit?
Thanks
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Comments

  • BotchBotch Posts: 3,037
    edited June 2013
    Make sure to use a drip pan, and pierce or slash the skin liberally to allow all the fat to drain off.  Keep the fat, its the best part, and fry your breakfast potatoes in it tomorrow morning; I'll be over!  
     
    EDIT:  I usually go for 170 in the thigh, as far as temp.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • cajunduckcajunduck Posts: 203
    I have been smoking duck and goose for years. Never store bought though. I inject them with Cavenders, melted butter, Worcestershire sauce, and put a good rub on them. Usually about 275 raised indirect. Don't over cook!
    Geaux Tigers!! West Monroe, Louisiana
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  • Mama RoneckMama Roneck Posts: 355
    +1 on the fat.

    Filter it into a clean jar, then store in fridge. Keeps for months and it's a great high temp fat for cooking just about anything.
    Mamaroneck
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  • thetrimthetrim Posts: 944
    I spatchcoked one for the first time a few weeks ago and loved it.  Like the idea of 275 until a 170 internal.  You get lots of fat.  You may want to drain some half way thru the cook then throw your favorite veggies in said drip pan for final part of the cook.  Few things taste bad when cooked in duck fat. #betterthanbacon
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • McNuttlyMcNuttly Posts: 97
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  • Little StevenLittle Steven Posts: 27,258

    I cut up a couple yesterday. Gonna smoke the breasts and confit the legs

     

    photo DSC_0138-3.jpg

    photo DSC_0139-1.jpg

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,258
    McNuttly said:
    Ya got a lot of damn gall shamelessly plagiarising my friend zippylip's work 

    Steve 

    Caledon, ON

     

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  • McNuttlyMcNuttly Posts: 97
    McNuttly said:
    Ya got a lot of damn gall shamelessly plagiarising my friend zippylip's work 
    go away no one likes you.  Besides everything that horse's ass knows he stole from me
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  • Little StevenLittle Steven Posts: 27,258
    I'd like to see you say that to his face. Dude would twist your ass up like a philly pretzel

    Steve 

    Caledon, ON

     

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  • HotwingkingHotwingking Posts: 183
    Yes, but I didn't inhale
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  • SpaightlabsSpaightlabs Posts: 637
    I always have trouble keeping them lit... Out of duck and goose from last season, can't wait for teal opener!
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  • Little StevenLittle Steven Posts: 27,258

    Steve 

    Caledon, ON

     

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  • CANMAN1976CANMAN1976 Posts: 1,525
    Duck confit sounds good how do you do that? Remember threes company the show that was jacks signature dish lol.
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • Little StevenLittle Steven Posts: 27,258

    I'm going to do these sous vide. Coat the legs with coarse salt, crushed pepper, crushed juniper berries, sliced garlic and thyme. Put them in a non reactive dish skin sides together and put a weight on them overnight in the fridge. Rinse them well and season with more juniper. Cover them with duck fat and bake at 200* for ten hours.  Cool the pan off in a sink with cold water and ice then refrigerate. When the fat cools but  hasn't solidified, gently lift each out and refrigerate. You can grill them or sear in a frypan, broil or egg when they cool. You can make rillades with them or use them in a cassoulet.

    This is well worth watching if you are interested

    http://how2heroes.com/videos/appetizers/cured-duck-confit

    Steve 

    Caledon, ON

     

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  • calikingcaliking Posts: 6,725
    I've heard of folks blanching the duck to get rid of some of the fat, but then you miss out on saving the fat for pomme frites.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CincyTikiCincyTiki Posts: 130
    I spatch mine and cook it indirect low and slow, the fat renders out well. Try direct skin down the last 15 min to crisp the skin. Good luck!
    image.jpg 581.9K
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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