I cold smoked a whole duck with apple for 40 minutes then I cooked it for the next 5 hours.
Here is a link to the cooking technique.
http://www.globalgourmet.com/food/special/2006/150best/roast-duck.html (http://www.globalgourmet.com/food/special/2006/150best/roast-duck.html)
(http://img.photobucket.com/albums/v314/car54/duck-whole.jpg)
It turned out great. I glazed it during the last 1/2 hour The meat was juicy,the skin was crispy and it had no fat.
My wife said that it was the best duck that she has ever had.
Brad
Nice pic! That looks incredible.
Congrats on not only the duck but also for your wife liking it also!
Now I'm really hungry...that looks great!
Looks great Brad!
OH MY!!!! :o
That looks incredible.
KyNola
Wow, Brad! Now that is a fine looking waterfowl. Was this a wild duck or a farm-raised duck? Either way, it looks incredible.
SD
Smoking Duck,
The duck was a domestic one. I did not brine it. All I did was to season and stuff it with aromatics. The meat was very tender and moist. My wife, who never eats the skin(dietary incorrect) ate the skin. I will cook duck this way again.
Brad
That sounds awesome Brad. While I prefer to shoot the ducks I eat, I do believe that the domestic ones are much better tasting due to the fact that they do not fly and thus, the meat is alot more tender and a lot fattier for more flavor. All that flying done by wild ducks tend to make them a little tougher than the domestic ones. We have a domestic duck farm about 20 minutes south of me..if I'm making dinner for friends, I will usually go down there and get some as they come pretty cheap buying direct and a lot of the folks that I serve dinner to can tell the difference between a wild and domestic duck.
SD
Now I am wishing I had bought that big duck at the market today instead of the ingredients for the Smoked Chicken Pot Pie I make from the two smoked Beer Can Yard birds I made the other day.
I definately will do this recipe with my next duck. It looks incredible. :)
I have never done a duck, only eaten it in restaurants. I think I will have to try this recipe sometime, It looks awesome Brad.
Thanks car54--I've been looking for a good duck recipe. I think I'll try the asian version, with maybe more smoke than the 40 minutes you gave it. How was yours for strength of smoke taste.
T2
To be truthful there was no smoke taste.
Brad
In that case I think I'll give it 2 hrs and see what that's like. Won't happen this weekend as I've got 22 lbs of bone in pork shoulder going. I'll let you know how it goes in a couple of weeks. I've been meaning to try duck for years since the smoked duck we get here in Chinatown is so awesome. You've inspired me so this time I won't forget to duck.
T2
The duck does look good. I purchase a duck today. It's frozen so I have to wait for it to thaw out, and wait for a couple of more snow storms to pass through before I get around to doing mine.
I also will probably use 1:40 - 2:00 hours of smoke.
Ducks are on sale here in lotus land! I'll have to grab a couple and give it a try.
T2
Tried this on Thanksgiving. Marinated one duck in a Hawaiian teriyaki product (Aloha brand) and cold smoked for 2 hours over apple pucks. Marinated another in a Thai concoction (garlic, ginger, green onions, lime juice, lemon grass, soy sauce, fish sauce, coriander). Didn't smoke this one.
Then slow baked 'em for 5 hours. Basted the smoked duck with soy sauce/maple syrup/garlic/ginger glaze. Basted the Thai with soy sauce/lime juice/honey/garlic/ginger/curry paste. Basted 'em during the last 45 minutes or so.
10 folks said they were the best duck they had ever had. (Out of 10 guests!) One couple had recently returned from Maui and had eaten a signature duck dish at David Paul's restaurant (v-e-r-y nice restaurant) and this was better. The smoked one had noticeable, but not over-powering smoked flavor.
So, this may be a late reply to an old thread, but...
Thank you. Thank you. THANK YOU!!
NoCaSmoka,
I am glad for your success. I have been trying to do it again and I think in the near future I will.
Brad