duck

[car54]

Does any one have experience or suggestions for cold smoking a duck?What brine recipe would you use?

Thanks, Brad

[Chez Bubba]

Brad,

I've never brined but had great luck with cold smoking duck breasts for about 3 hours, then traditionally pan frying.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Habanero Smoker]

I did a whole duck a while back http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=975 . I did not brine it, but marinade it. The marinade was okay, but would have been better if I used orange juice instead of the red wine. The skin came out very leathery. I would do what Kirk is suggesting - Cold smoke, the pan fry or roast. In the same thread mentioned above follow the link that Kirk provides, it describes how he prepared his duck breasts.

PS
Olds,
I removed the red highlights. I took that extra step just for you. [:D]

[bsolomon]

I hot smoked three ducks a while back and had the opportunity to compare side-by-side ducks that were brined and then air dried versus one that was not.  http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=552  I found that I could not tell the difference between them, so I would suggest that brining duck is probably not really worthwhile from a moisture/texture standpoint, so unless you are really trying to infuse some strong flavors into the meat I wouldn't bother.

[MallardWacker]

54,

Then there wild ones or store bought?


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[tsquared]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Then there wild ones or store bought?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Ok Mallard Wacker, you've spent way too much time in Arkansas, you're starting to scare us.[:D]
Tom