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Any good recipes / tips for smoked duck?

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manofmac
manofmac Posts: 21
in Poultry
I'm planning to cook a duck for the first time.  Any advice or recipes for rub or sauce are appreciated.
 Thanks!  
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    Domestic or wild?

    Whole or breasted?

    Skin on or off?
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  • lkapigian
    lkapigian Posts: 10,767
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    Made some Duck Sausage a while back
    Visalia, Ca @lkapigian
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  • manofmac
    manofmac Posts: 21
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    @Spaightlabs - most likely a whole duck but open to suggestion.  My friends and I are having a friendly smoke-off competition. It's casual with no real rules/ guidelines, so I'm looking for any tips that might give me an edge. Thanks
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  • johnnyp
    johnnyp Posts: 3,932
    edited February 2017
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    If I recall, Nature Boy is a duck aficionado.  I hear he's pretty busy these days, but maybe he can lend some wisdom 

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • fishlessman
    fishlessman Posts: 32,776
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    heres one i did along time ago, low and slow. it needs a strong tasting sauce

    http://eggheadforum.com/discussion/237371/duck-with-wild-rice

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SciAggie
    SciAggie Posts: 6,481
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    lkapigian said:
    Made some Duck Sausage a while back
    Nice. How do you like it?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Thanks for the shout out @johnnyp
    Busier than ever, but never too busy to talk about duck. Besides chicken, it is my favorite meat. I may be biased, but Tsunami Spin on Duck is a perfect match. Hard to describe. For whole duck, I try and loosen the skin from the breast as much as I can. Last time I cooked one, I tried a new trick I read. Pour boiling water all over the skin, then air dry in the fridge overnight. The next day, an hour or so before cooking, I rubbed it up good. You may need to moisten the outside of the skin a little to get the rub to stick.

    I've been having really good results on a vertical stand sitting in a pan to collect the fat (there will be a lot). 325-350 is a good roasting temp. I usually go sans sauce, but you could make up something really nice with Hoisin.

    That's what I got. Hope it helps!!
    Good luck
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • lkapigian
    lkapigian Posts: 10,767
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    SciAggie said:
    lkapigian said:
    Made some Duck Sausage a while back
    Nice. How do you like it?

    Came out great, basically did it Italian Style, Have done Goose as well, added about 15-20% pork fat
    Visalia, Ca @lkapigian
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  • Toxarch
    Toxarch Posts: 1,900
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    Take the duck, use olive oil and lots of seasoning and put it on a wood plank. Smoke at 225 for 4 hours. Pull it out and let it rest. Take the duck, throw it in the trash, and eat the wood plank.  ;)
    I think duck tastes horrible. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Stormbringer
    Stormbringer Posts: 2,082
    edited February 2017
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    I did one spatchcocked. Dried the skin with kitchen towel, pieced all over with a skewer to render the fat. Rubbed with olive oil, then Dizzy Pig Game On rub, cooked indirect in the dome at 160C/320F with some cherry smoke chips until internal temperature was 74C/165F, rested covered for 10 minutes. Was lovely. Served with truffle and parsley chips ... or fries, depending on which side of the Atlantic you're on.

    @Nature Boy I've tried duck with Game On and Tsunami Spin, the Game On wins for me hands down. Personal choice though.


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • manofmac
    manofmac Posts: 21
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    Thanks everyone for the tips!
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  • manofmac
    manofmac Posts: 21
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    Today is the big Duck Smoke Off event!  I got a 6 lb D'Artagnan's duck from Wegmans.  Decided to dry brine overnight with a 2-1 honey-soy glaze and plenty of S&P.  This morning I added a honey-molasses-balsamic-port wine-OJ and orange zest glaze and then tossed on at 450 for a few minutes to crisp up the skin.  Now it's back to 275 which I think will take about 3 hours to cook.  I plan to brush with more of the glaze and then do a port wine with rasberry preserves reduction sauce.  

    Judging is 3pm ET.  Wish me luck!  




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  • Ima_good_egg
    Ima_good_egg Posts: 590
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    Good luck!  Standing by for the finish.......
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • Little Steven
    Little Steven Posts: 28,817
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    I've done them inverted on a chicken stand indirect. Back towards the back of the egg. Breast stays at a lower temp. Leave it on the stand and pull out the indirect piece and put the breast toward the rear.

    Steve 

    Caledon, ON

     

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