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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: SnellySmokesEm on December 09, 2010, 12:50:20 PM

Title: Duck
Post by: SnellySmokesEm on December 09, 2010, 12:50:20 PM
Anyone ever tried Duck?  I am going to do Duck this weekend and need some pointers.  I want to brine the duck and then cook in the SRG.  
Title: Re: Duck
Post by: Habanero Smoker on December 10, 2010, 02:03:39 AM
Here are a few links - the links are for domestic ducks:

Here is how Car54 prepared his duck:
http://forum.bradleysmoker.com/index.php?topic=8957.0

TheSmoker's recipe:
http://forum.bradleysmoker.com/index.php?topic=4685.0

BSolomon's:
http://forum.bradleysmoker.com/index.php?topic=498.0

My mediocre attempt
http://forum.bradleysmoker.com/index.php?topic=901.0
Title: Re: Duck
Post by: car54 on December 10, 2010, 02:54:56 AM
I have made the Five Hour duck 4 times with very good results. You cook it at 300 degrees for 4 hour to melt the fat away,then the last hour is at 350 to crisp it. The SRG will cook it fast but I do not know what the results will be. You can also cold smoke in the Bradley 1st, then cook it.

Brad
Title: Re: Duck
Post by: bigcatdaddy on December 10, 2010, 07:00:12 AM
Snelly,

Wild or tame ducks??
Title: Re: Duck
Post by: SnellySmokesEm on December 10, 2010, 07:03:47 AM
BigCat - Tame

Thanks everyone for the advice.  It looks like duck is better done low and slow to melt off some of the fat.  I think I might do a version of the 5 hour duck.  I was thinking 3 hours in the smoker @ 275 and then finish in the SRG.  Thanks again.
Title: Re: Duck
Post by: Tenpoint5 on December 10, 2010, 07:07:14 AM
That sounds like a good plan. I cant say much haven't cooked a duck yet in my toys
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