We went a little non traditional for our American thanksgiving dinner and had this wonderful smoked duck with honey balsamic glaze - yes, I know I am Canadian, but I will use any excuse to make a big meal and watch football!!!
Smoked it for 4 hours at 225F with hickory pucks and it turned out awesome. The honey balsamic glaze was the perfect sweetness to have on the skin.
http://www.theblackpeppercorn.com/2012/11/smoked-duck-with-a-honey-balsamic-glaze/
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/11/Smoked-Duck-600-450.jpg)
Man, that looks good! Nice color
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Nice Looking Duck for sure!!
That's a fantastic looking bird. I believe I'll be trying that here real soon.
That is a beautiful duck and I am sure it was as delicious as it is beautiful. Quick question for you. Ducks typically have a thick fat layer beneath the skin. Did the fat render out while in the smoker and if so, did you have a lot of fat in the water bowl and drip tray? If it didn't render out, did you still have a fairly thick layer of fat underneath the skin?
I would genuinely like to try this recipe and would like to know about the fat prior to taking it on.
Nicely done.
That looks awesome, did you start with a store bought frozen duck?
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I'm going to try this recipe this weekend. The interesting thing is that I've used recipes from this gentleman's website before and had no idea he was a member here. I love duck but I've yet to smoke one.
Quote from: Silvergrizz on November 28, 2012, 07:52:19 AM
That looks awesome, did you start with a store bought frozen duck?
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Larry, I have found that if you slit the skin in several locations on top and bottom, the fat renders nicely. At least on a wood burning grill. Never tried duck in my OBS.
Rick