Smoked Duck?

[05sprcrw]

Has anyone tried smoking a duck if so have any pointers or tips? I would like to attempt smoking a duck. I don't want to dry it out though would it be best to brine it first?

 

 

[elohel]

What part of the duck is it, and is the skin/fat still intact?

If it's the breast with skin, based off of my experience with it (limited, admittedly), I would do it in this order:

1) Brine for a few hours. My favorite brine is a mixture of orange/pineapple juice and salt. Tastes really, really excellent.

2) Smoke at a low temp until mostly cooked

3) Throw it on a heavy cast iron pan that has been in a 500* oven and press down on it (skin side down) for a few minutes to get that crispy, delicious skin.

 

[weberlamp]

I generally smoke duck breast, I dont brine, but I do wrap it in bacon, and rub it with a general dry rub.  It only takes about 2 hours at 230.  I used wild ducks that I killed my self, so these are not huge farm raised corn fed ducks, so the breasts are much smaller.  They did not have much fat to begin with but I did remove the skin and any fat.  That is part of the reason i wrapped them in bacon so they would stay moist, and everything tastes better wrapped in bacon.

Pre smoke

smoked duck.jpg

• weberlamp
• Nov 9, 2012

Post smoke

smoked duck finished.jpg

• weberlamp
• Nov 9, 2012

 

[05sprcrw]

Those look great, I will give those a try. I am going to smoke a whole duck I think just to try it, now that I have a general direction to go with it.