Any good recipes / tips for smoked duck?

manofmac

I'm planning to cook a duck for the first time.  Any advice or recipes for rub or sauce are appreciated.
 Thanks!  

Spaightlabs

Domestic or wild?

Whole or breasted?

Skin on or off?

lkapigian

Made some Duck Sausage a while back

manofmac

@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

johnnyp

If I recall, Nature Boy is a duck aficionado.  I hear he's pretty busy these days, but maybe he can lend some wisdom 

fishlessman

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

SciAggie

lkapigian said:

Made some Duck Sausage a while back

Nice. How do you like it?

Nature Boy

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

lkapigian

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

Toxarch

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. 

Stormbringer

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.

manofmac

Thanks everyone for the tips!

manofmac

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!  

Ima_good_egg

Good luck!  Standing by for the finish.......

Little Steven

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.