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Smoking a duck

Unknown
Unknown
edited November -0001 in EggHead Forum
Has any one had sucsess smoking/cooking a duck on the Egg. Send details
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  • Unknown
    Unknown
    pottsy,[p]Here is one way I like.[p]Duck, Whole, Richard
    [p]INGREDIENTS:
    1 3-5 Lb. Duck, Whole
    *********MARINADE********
    6-8 Whole Garlic Cloves
    1/2 Medium Onion, prefer sweet, but they all work
    1/2 Cup Rosemary, Fresh, if available
    1 1/2-2 Cups Italian Salad Dressing
    Black pepper, Fresh Ground, to taste
    2-3 Lemons, Juice only
    1/2 Cup Teriyaki Sauce, Optional but great if you like the flavor
    ½ Tsp Chinese 5-Spice, Optional, use sparingly because it can overpower the duck!!




    Directions:
    1 Place the ingredients in a blender and course puree, save some of the whole rosemary to sprinkle on the duck and fire. Pierce the duck with many tiny drain holes. This helps the marinade get in and the grease to get out. In a large container marinate 4-6 hours or overnight in the refrigerator
    2 I have a large BGE and I get it set up for an indirect with drip pan beneath with water, beer or apple juice, 2-3 cups. Get BGE to 325°-350°F. Place duck on a vertical rack and cook about 60-90 minutes. Have no clue about internal temperature Baste every 20 minutes or so with leftover marinade from drip pan. After 20 years of doing this in the oven and now BGE for last 4, I just kinda eyeball the bird like other poultry for doneness. CAREFUL not to dry out. Or you can slow cook 225F-250F for 4-5 hours indirect.
    3 If you have fresh rosemary the left over branches are great for smoke. For wood: I have used hickory, cherry, guava and a few others I have forgotten about. I do not like a lot of smoke because the duck can be over powered and it is an acquired flavor just to like duck for many people.
    *********SIDE DISHES********
    1 Fresh asparagus, Uncle Ben's Original Wild rice w/chopped water chestnuts, pine nuts, and diced scallions. Ronrico has a pecan flavored rice in most grocery stores that is to die for with this dish. Also a couple of sweet onions quartered in heavy aluminum foil with pat butter, little powdered chicken boullion, pepper, tightly wrapped and placed on BGE for 30-45 minutes until soft to touch, IT'S HOT.
    2 Nice bottle of your favorite wine.


    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Author: Richard Howe[p]Source: BGE Forum, Richard, 05/25/90[p]01/29/06--Cooked a 6.3# bird today, marinated overnight added 4oz soy sauce and 1/2 tsp 5 spice chinese seasoning and placed vertical indirect @300 for 1 1/2 hours, breast temp @140, removed indirect and set direct @ 300 for 30 min temp 140'ish. shut down BGE and left bird in 1/2 hour. Total time in BGE 2 1/2-2 3/4 hours. Placed tapioca starch of skin and it was good, but due to low temps did not get crispy, my choice. This internal temp 140-145 does not dry out the duck.


    [p]
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  • Haggis
    Haggis Posts: 998
    pottsy,[p]I've done several and just did one last week. Richard Fl's post has enough similarity so I won't provide details other that to not that you want to melt off as much fat as possible so keep the temps low and make sure you prick and slice the skin to keep it flowing. Use a drip pan. I did note that my breast was done much earlier than the joints and I think next time I think I might splatchcock the bird to get more even cooking. I used a single chunk of pecan wood and it gave a nice taste. The single fault, also mentioned by Richard Fl, is that its very difficult to crisp the skin - in my family uncrisp skin is considered a disaster and I'd love to find a good method.
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  • Unknown
    Unknown
    Haggis,[p]Been thinking of using my MAPP on the next duck for a crispy skin. Just need to hold it back from the skin or it will be charduck. Happy Holidays

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  • Unknown
    Unknown
    Richard Fl,
    on my browser, the amt of 5-spice powder didn't come thru. how much?
    thanks
    Ken
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  • Unknown
    Unknown
    Ken Baker,
    I use about 1/4-1/2 tsp. It is strong but I like it!

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  • Unknown
    Unknown
    pottsy,[p]I've used a recipe from others here: spatchcocked, direct, raised grid, prick skin as per usual with duck, 5 hours at 220 degrees. It was fabulous. Lots of duck grease in the lump: I ended up throwing it out.[p]A variation on this is whole duck, indirect, drip pan etc., prick skin, five hours at 250. On both I use a five spice powder rub. Wonderful.
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  • Unknown
    Unknown
    So...you guys suggest that 140-145F is a good target temp for duck as opposed to 175F or so for ordinary yardbirds? Gonna try my second duck today; the first try was fine but of course better is better. <g>[p]
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