Smoking a whole duck…time and temp?

ColbyLang

Gents, I’ve been graciously gifted the finest (in my opinion) duck and andouille recipe from one of my customers. It’s a staple on their menu. Protein is a 4-5# smoked whole duck. I’ve never done one. Thinking mild fruit wood (apple) till 165 internal at 225-250. Any thoughts? 

lousubcap

I cooked one (around 6lbs) for Thanksgiving.  As this was my first duck cook in over 40 years I did not take notes but here a few points from all I read and recall about the cook.  Dry brine it for a good 24 hours in your fridge.  If already in a wet brine then pat it dry (including the cavity) and don't add any additional salt.  
Use your quick read thermo to prick the skin all over (and then some).  If available place on a shallow rack in a pan with some paper towels to absorb the fat while hanging out in the fridge.
I cooked it at around 300-350*F (used cherry smoke wood to help with the mahogany colour (nod)) and took around 90 minutes to a bit over 160*F in the breast. (I applied a zip-loc bag with some ice to the breast area for around 25-30 minutes before starting the cook).  There are many rub options you can go with. 
Loosely stuffed with chunks of oranges and lemons.  
It cleared the bar to go again next year! (I'm not gonna assess the height of the bar!)
FWIW-

caliking

Prick the skin all over, 'coz that thing is going to render a LOT of fat. Which is why you should have a deep enough pan under it during the cook. Maybe dry it out in the fridge for 1-2 days before smoking?

I think @lousubcap smoked a duck recently.

fishlessman

if its domestic this works well low and slow, raised grid direct til crispy 220 dome. the sauce  is important, keep the dome temps low. been along time since i cooked duck

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

buzd504

I assume you're going to capture the fat for the roux?

And don't scared to go under on the temp (particularly on the breast), as that meat will cook more when it's simmering.

ColbyLang

buzd504 said:

I assume you're going to capture the fat for the roux?

And don't scared to go under on the temp (particularly on the breast), as that meat will cook more when it's simmering.

This is the plan for the roux. Strain the drippings. I don’t want it overly smoked as it may impart too much flavor. 

bluebird66

This is something I've always wanted to do. Never ate duck before.