Author Topic: Smoked Duck with Honey Balsamic Glaze  (Read 2310 times)

Offline MrRaven

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Smoked Duck with Honey Balsamic Glaze
« on: November 25, 2012, 01:21:48 pm »
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/


Offline mikecorn.1

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Smoked Duck with Honey Balsamic Glaze
« Reply #1 on: November 25, 2012, 02:09:32 pm »
Man, that looks good! Nice color 


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Mike

Offline Keymaster

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Re: Smoked Duck with Honey Balsamic Glaze
« Reply #2 on: November 25, 2012, 04:51:38 pm »
Nice Looking Duck for sure!!

Offline rooster85

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Smoked Duck with Honey Balsamic Glaze
« Reply #3 on: November 28, 2012, 07:12:05 am »
That's a fantastic looking bird. I believe I'll be trying that here real soon.


Offline KyNola

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Re: Smoked Duck with Honey Balsamic Glaze
« Reply #4 on: November 28, 2012, 07:18:37 am »
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.

Offline Silvergrizz

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Smoked Duck with Honey Balsamic Glaze
« Reply #5 on: November 28, 2012, 07:52:19 am »
That looks awesome, did you start with a store bought frozen duck?


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Offline WoodlawnSmoker

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Re: Smoked Duck with Honey Balsamic Glaze
« Reply #6 on: March 24, 2016, 02:32:24 pm »
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.

Offline Wildcat

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Re: Smoked Duck with Honey Balsamic Glaze
« Reply #7 on: March 24, 2016, 03:39:52 pm »
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
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