Dutch Oven Duck..

Discussion in 'Dutch Oven Recipes' started by ecto1, Feb 27, 2012.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    OK This video is a little long but this was by far the best meal I have cooked in a long time.  The duck breast cam out perfect.  Yes I know I was a little off on the temp of the oven I was cooking a little hotter close to 400 425 I don't know why I said 375.

  2. plj

    plj Meat Mopper

    makes me want to try duck, nice video  :)
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Nice Thumbs Up
  4. Awesome...thanks for another way to make wild duck...if I can get the guys to pluck instead of skinning!
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Thanks it came out real good almost like a better pork chop.  I love cooking in the dutch oven and will be doing this one again.
  6. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I just got word that the rabbit video is ready will be out in a couple of days.  Peach Jalapeno glazed Rabbit.
  7. tyotrain

    tyotrain Master of the Pit

    god i love duck.. Great vid nice job bet it was tasty [​IMG]
  8. I love duck, but sometimes it seems to just get really wild tasting with the fat on, so I typically skin the ducks and breast them out.  Do you find some ducks are better for cooking this way than others?  I may have to give this a try next year.

    Also, I don't really have a place to put a fire pit in our yard like you have, and my dutch oven is made for stovetop/oven use.  I assume this would work similarly if I were to stick it in a 400 degree oven after browning on the stove top, minus the aesthetics of outdoor cooking?

    And last but not least, great video.  You have a really great quality video, the music isn't overbearing or distracting, no distracting graphics.  I'm looking forward to watching more!

  9. smokin vegas

    smokin vegas Smoking Fanatic

    I have a recipe that has you marinate wild game in apple beer.  Do marinate or brine the duck first?
  10. smokin vegas

    smokin vegas Smoking Fanatic

    The Chinese dip multiple (many) times or simmer duck in water 1 gallon, 3 cups of brown sugar or honey, fresh grated 2 tablespoons ginger, 1 tablespoon garlic, and 2 cups of soy sauce.  Then smoke Daffy.  I find simmer duck first before roasting or smoking makes it more tender and much less oily.
    Last edited: Mar 13, 2012
  11. puddy

    puddy Smoke Blower

    I'm not trying to call you out, but I've been hunting duck for quite a few years now and I am not too sure that was wild duck. I have never seen a wild duck with that much fat, or with a meat color lighter than beef, it's normally closer to a dark red. Those breasts were also quite the size even for a mallard or canvasback.

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