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smoking ducks - need recipe
Posted on 12/15/14 at 4:49 pm
Posted on 12/15/14 at 4:49 pm
Anyone here smoke their ducks? Do you smoke the breast meat only or do you pluck and smoke the whole duck? Do you have a temperature & time? Preferred marinade? TIA 
4
Posted on 12/15/14 at 4:56 pm to gorillacoco
I have marinated and smoked breasts with a slice of bacon on top.
Low and slow at like 180-200
They are juicy and so tender you can cut with a fork. If I have too much to drink and overdo some I just freeze and save for gumbo.
Low and slow at like 180-200
They are juicy and so tender you can cut with a fork. If I have too much to drink and overdo some I just freeze and save for gumbo.
Posted on 12/15/14 at 4:58 pm to gorillacoco
quote:
Anyone here smoke their ducks?
Tried like hell once. Couldn't keep the SOB lit.
Posted on 12/15/14 at 5:05 pm to gorillacoco
just the breasts, wrapped in bacon and jalapeno slices at 200-225. i put a stainless bowl of water and brown sugar in the bottom of the smoker to give them a bit of a glaze.
i smoke them until i can't walk by the smoker anymore without drooling non-stop from the aroma. (that's seriously my timer)
delicious!
i smoke them until i can't walk by the smoker anymore without drooling non-stop from the aroma. (that's seriously my timer)
delicious!
Posted on 12/15/14 at 5:11 pm to DLauw
Care to elaborate a bit more?
Posted on 12/15/14 at 5:13 pm to DeepSouthSportsman
no, because now i'm salivating like a Pavlovian dog.
eta: seriously, that's my entire recipe. i don't use marinades on anything but shish kabobs
eta: seriously, that's my entire recipe. i don't use marinades on anything but shish kabobs
This post was edited on 12/15/14 at 5:16 pm
Posted on 12/15/14 at 5:14 pm to DLauw
I did merganzer the other night and they came out great.
Breasts only soaked 8n Italian dressing overnight, then smoked with apple wood working 1 hr. At 200. 6 breasts
Breasts only soaked 8n Italian dressing overnight, then smoked with apple wood working 1 hr. At 200. 6 breasts
Posted on 12/15/14 at 5:16 pm to gorillacoco
quote:
smoking ducks
When I first read the title, I thought...
Posted on 12/15/14 at 6:01 pm to eng08
This is what I do and they are the best I've ever had. My wife didn't care for wild duck and she now requests it.
Just smoke the whole breast with skin side up and add bacon to the top.. The fat from the duck and bacon render into the meat. Just typing this makes me want to fire up the smoker. I would recommend a fruit wood.
Just smoke the whole breast with skin side up and add bacon to the top.. The fat from the duck and bacon render into the meat. Just typing this makes me want to fire up the smoker. I would recommend a fruit wood.
Posted on 12/15/14 at 7:00 pm to DLauw
Thanks. I'll try anything once.
Posted on 12/15/14 at 8:59 pm to eng08
this thread is makin my mouth water...
I would find some cajun injector flavor that works with wild game and inject...cook a 3 or 4 hours at 220 with some jack daniels barrel chips to smoke...when the internal temp reaches about 170, it is time for a feast...
I would find some cajun injector flavor that works with wild game and inject...cook a 3 or 4 hours at 220 with some jack daniels barrel chips to smoke...when the internal temp reaches about 170, it is time for a feast...
Posted on 12/15/14 at 9:07 pm to Spankum
I did some smoked speckled bellies a few weeks ago, Easily the best wild game I have ever eaten
Cleaned the whole plucked birds well and soaked in a brine of salt sugar vinager and water for a few hours, rinsed thourghly, patted dry, injected with a mixture I made by using 1/2 cup leblancs bar b que rub, 2 cups boiling water and a stick of butter, then smoked at 205 with apple wood and a pan of water till the internal breast temp hit 145. Took them out and let them rest for an hour or so, then deboned the breast and sliced razor thin. I would choose that over beef tenderloin, I can not wait to kill some more
Cleaned the whole plucked birds well and soaked in a brine of salt sugar vinager and water for a few hours, rinsed thourghly, patted dry, injected with a mixture I made by using 1/2 cup leblancs bar b que rub, 2 cups boiling water and a stick of butter, then smoked at 205 with apple wood and a pan of water till the internal breast temp hit 145. Took them out and let them rest for an hour or so, then deboned the breast and sliced razor thin. I would choose that over beef tenderloin, I can not wait to kill some more
This post was edited on 12/15/14 at 9:16 pm
Posted on 12/15/14 at 9:36 pm to Tigerpaw123
quote:You have the specific ratios on the brine. I have one that I use for turkeys and pork loins and I'm looking to try some different ones.
Tigerpaw123
Posted on 12/15/14 at 9:41 pm to Citica8
I just eyeballed it, about a cup of sugar and salt, 2 cups vinegar and a gallon and a half of water, only let the soak for a few hours , so probably not really a true brine, but it pulled the blood out of the birds well
Also I forgot to say but when I took them out of the smoker I put them in a 450 degree oven for about 10-15 mi. To darken and crisper the skin up
Also I forgot to say but when I took them out of the smoker I put them in a 450 degree oven for about 10-15 mi. To darken and crisper the skin up
Posted on 12/15/14 at 9:44 pm to Tigerpaw123
quote:
Also I forgot to say but when I took them out of the smoker I put them in a 450 degree oven for about 10-15 mi. To darken and crisper the skin up
I was just thinking that 145 internal temp would be just too rare for me...I believe after the stint at 450, it would be perfect, though...
Posted on 12/15/14 at 10:09 pm to Tigerpaw123
I will let you know how my first experiment goes. That sounds awesome.
Posted on 12/15/14 at 10:25 pm to gorillacoco
My buddy cooks bacon in a pan then soaks cheesecloth in the grease and then wraps that around the ducks and smomes them like that.
Posted on 12/15/14 at 11:04 pm to Tigerpaw123
Thats about the same on the salt and sugar that I use, usually add some a little hot sauce and some chicken broth, and leave it in for 8-10 hours. Haven't done a goose yet though
Posted on 12/16/14 at 5:01 am to Citica8
What kind of duck? I smoke teal and wood ducks whole. Stuff tbe cavity with onions, garlic, and sausage (casing cut) then season. Low and slow, about 200, w/ hickory for a couple of hours. It's the only way I cook them now.
Posted on 12/16/14 at 8:14 am to Big L
quote:
My buddy cooks bacon in a pan then soaks cheesecloth in the grease and then wraps that around the ducks and smomes them like that.
That's a unique method. What are the advantages of doing it that way?
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