Anyone have a great smoke duck recipe?
Farm raised ducks have a LOT of fat. Be sure to prick the skin all around, put into hot oven back side up first, then breast to render as much of the fat as you can. The meat is thinner in most places than a chicken or turkey. Wrap the legs and wings in foil to keep from over cooking them or they'll be like little bones with dried skin on them. Otherwise, use your favorite rub and make sure you have a good digital thermometer so it's not overdone.
I cooked one of the few we shot during our October trip to SD (Jan's rub) for 2 hrs @ 220* F using apple to an IT of 160* F. (probably a little high) Then FTC'd for a bit with some cream sherry. It was fantastic!!!!
Ragweed knows duck!