Duckling meet GOSM w/Q-View

Discussion in 'Poultry' started by ccgulfcoast, Mar 29, 2009.

  1. Nice easy way to do a duckling, this one weighed about 6 pounds.

    Seasoned pretty heavy with salt, pepper, cayenne and a little poulty magic.

    I like to take an onion and cut it in half and put in the cavity, that way it will give the birt a little bit of body.


    Smoke at 220, this is about 2 hours in, baste occasionally with a mixture of butter, olive oil, and lemon juice.


    Next picture is 4 hours in, skin is really starting to taunt up.


    Finally on a plate after about 6 hours.



  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I normally don't care for duck but I'll bet I would take a chunk of that one! Looks great.
  3. rivet

    rivet Master of the Pit OTBS Member

    That's one good lookin' duck!
  4. Its a simple smoke, very had to screw it up, cut that duckling meat up in long slivers and put on soft tortillas with some hoisen sauce, man you can beat it for a snack.

  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    I've got friend s that like to duck hunt. Maybe I'll see if they'll donate a bird to me. That looks tasty. Good job and nice picts
  6. meat magician

    meat magician Smoke Blower

    That does look good! makes me wish the chicken I got on right now was done [​IMG]
  7. desertfox59

    desertfox59 Fire Starter

    That looks great. One question: Do you Brine the duck before hand?
  8. Did not brine, those store bought ducklings are so fat, having the meat tender and juicy has never been a problem. So I guess you could, but I dont think its necessary unless you were just wanting to experiment.

  9. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    That's a beauty of a bird!!
    Great job on that duck [​IMG]

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