Anyone ever smoke a duck?

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!

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

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

 

Little Steven said:

McNuttly said:

not in the traditional sense:

http://eggheadforum.com/discussion/1013114/cwackers

 

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

Yes, but I didn't inhale

http://www.youtube.com/watch?v=15ck6_Hl5jY

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

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!