Smoked Duck - Lots of questions

Discussion in 'Poultry' started by groty, Dec 4, 2014.

  1. groty

    groty Newbie

    I found a post Thanksgiving deal on duck at my local grocer.  Smoking the turkey breast for Thanksgiving has me looking for the new things to try.  I have a lot of questions though!

    First off, the end result: I'm aiming for duck soft tacos.

    So here's my questions.  I've seen a lot of posts, but none that cover all of this.
    • Brine, Marinade, Injection?  Ducks are naturally fatty, which method or combination is recommended?
    • Bone in or de-bone?  I'm leaning towards de-bone.  Pepin's deboning video has me very comfortable with deboning poultry quickly, so I'm cool with it.  I've got the needle and twine to sew it up good too.  I was thinking maybe oranges inside?  Or is it recommended to keep the bone in?
    • Rendered fat.  I've noticed a lot of people strategically make slices to help the rendered fat drain.  What's the best place to do this and the proper amount without going overboard?
    • Any recommendation on getting good crispy skin?  It's really not that important, I'm fine with not eating it, but I know everyone here will want pics so I feel like it should be presentable!! :)
    • Grocery bought bird, so what's the best temp to pull it?
    Thanks for any help!

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