My Official Smoked Duck Thread
 

I'm smoking a duck tomorrow. It's defrosted in the refrigerator right now. I was thinking about brining it, or or soaking it in buttermilk/water/juice. Any suggestions from anyone who's ever done this?

I just season bird inside and out very generously. Mix dales with jalepeno butter cajun injection shoot up let sit overnight and smoke. Comes out great.

I smoke them for an hour or so, then stuff with sliced onion and wrap good in foil to keep from drying out, then put back on the grill for a couple more hours.

That sounds like a great idea. I will have to give that a try sometime.

I like to smoke just the breast and put them in a gumbo or jambalaya. I soak them in water for 3 days before I smoke them then season them and let sit for a few hours before I put them in the smoker. I will do a large bacth of breast and put them in the freezer and take them out when I need them

I have it in a brine right now.

It's in the pit, I'll upload some pics in a little bit.

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Almost an hour in......Attachment 40991

It's looking good SS. Thanks for the Q-view.

I just hit 160 on the internal temp. I wasn't expecting it to hit that fast. Maybe I have to much charcoal in it.

Yes, that was quick... You know what to do next time.

Check your temps in multiple locations! 2 hours is kinda quick.

It's hovering about 150 in the thigh.

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Done, I'll it rest about 15 minutes then cut it up.

It taste good but it's tougher than a $60 jawbreaker. I'll do some chicken next time.

Awwww...... That stinks. Take it and throw it in a gumbo, that will tender it up.

I put it in the crock pot to get it tender. I'll save it for a gumbo or jambalaya this week.

There was a thread for smoked teal here earlier this week for smoked teal that looked like it would work. They just don't have the fat that a chicken does and, you may well have been too hot.

The longer ducks cook the tougher they get. I like them more on the rare side if I'm cooking the eat off the smoker. If I'm putting it in a gumbo I will cook it a little longer

What I did since it was so tough was stuck it in the croick pot for 5 hours and de boned it after. I also got a half gallon of stock off it and I'll use it to either make a gumbo or a jambalaya..........it ain't going to waste that's for sure.

That will make a hell of a gumbo

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Duck stock




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Deboned meat, about a pound

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Browning some onions and bell pepper...... Gunna make a jambalaya

Im going to let this cook down about a half hour or so and add my rice

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See ya in 30 minutes

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Who wants some????

Did it turn out good?

Oh hell yeah, thats why I'm so fat I cook too good.

My little boy ate a big bowl, my little girl she ate about half of hers, I was going to throw it away and my little boy said "Daddy don't toss that, I'll take care of it!"

Even my wife who says she only eats deer ate 2 bowls.

I have to say it was pretty good.

Nothing wrong with that, finally got my wife to try dove last night. It was leftovers from the game saturday. She said that she was tired of smelling the pot so she had to try it....she now likes dove. :cheers:

Man that looks good!