I was at my wife's work Christmas Party this past holiday and her boss came up to me with a proposition...
4 Smoked Ducks for 2
He wants me to smoke 4 ducks for him and he will give me two in return.
Now...I am assuming that I need to brine them...Any recipes for a duck?
Should I set them on the rack or put them in netting?
I saw a couple posts on this that weren't very detailed...how long and what is the IT that I am targeting?
Will I need to put them in the oven to crisp them up?????
Thanks for your help.
I smoked some ducks a couple of months ago. I used the recipe on this site as a base to work from:
http://honest-food.net/2011/12/27/how-to-make-smoked-duck/
I did not cook them as hot as the recipe says but did not cold smoke them either. I added Cure 1 to the brine. I went for a breast IT of 150F and served it cold sliced.
It looked like this when finished in the smoker:
(http://i154.photobucket.com/albums/s267/Kishmul/IMG_04641_zpsd502545c.jpg)
They are not really yellow - that is due to the light an phone camera.
Thanks for the reply Waltz...
Sorry guys, work threw a curve in my life and haven't touched the smoker or forums in a while.
The ducks were delivered yesterday.
Any other suggestions on theses?
I'm going to do one or two at a time.
What wood is recommended for this poultry?s
Thanks
I smoked a couple of ducks back in the fall - you can see the thread here:
http://forum.bradleysmoker.com/index.php?topic=30275.msg358545#msg358545 (http://forum.bradleysmoker.com/index.php?topic=30275.msg358545#msg358545)
Hope that helps - they turned out great.
Mark (in Ottawa)
Quote from: Mark in Ottawa on April 08, 2013, 05:08:03 AM
I smoked a couple of ducks back in the fall - you can see the thread here:
http://forum.bradleysmoker.com/index.php?topic=30275.msg358545#msg358545 (http://forum.bradleysmoker.com/index.php?topic=30275.msg358545#msg358545)
Hope that helps - they turned out great.
Mark (in Ottawa)
Thanks...looking forward to this...planning on a Wednesday smoking... ;)
So here are the ducks weighing in at 3lbs each...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-09155517_zps6a842d7c.jpg)
Cleaned and ready for brine
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-09160218_zps2313ad56.jpg)
Time for a bath for 12 hours
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-09160425_zps44725c05.jpg)
Place a weighted plate to hold them under the brine.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-09160458_zpsf6bae50e.jpg)
Brined and ready for smoke..
Hanging them to dry for about an hour with a fan blowing on them.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-10115954_zps3dfc2b1f.jpg)
I think I am going to put them in netting and hang them to smoke to help render the fat and also get a more even smoke around the bird...
I have smoked duck before with not that great of results. There is so much fat under the skin that I don't think the brine nor the smoke penetrates that well. When you cut into them they are just [DUCK] if you know what I mean. Has anyone ever skinned a duck and then brine and smoke it or have they injected a duck? We inject our turkeys with a water soluble turkey pump and they are delicious. We add an appropriate amount of cure #1 and some mild wine along with some melted butter to this pump. 1 tsp cure#1 for each 5 pounds of bird. I think I would be tempted to skin one of the ducks and then brine it or shoot a 10% pump into all of the flesh. and after a couple of hours of smoke lay some bacon strips over it to keep it moist. Here is the link to Spokane spice where we get the turkey pump.
http://www.spokanespice.com/products_detail.php?id=366&secid=69
kc
Well I am hoping that 4 hours of smoke will penetrate the duck...
That is one of the reasons I am hanging them. My thinking is that the fat will render off better being that there is no wear for it to "get trapped.
I guess we will see.
Netted and hung to dry some more...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-10130247_zpsf280a1cb.jpg)
Let the smoking begin...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-10132308_zps4b1b17eb.jpg)
Keep a close eye on the water pan. You are likely going to have lots of grease in that baby.
Quote from: pikeman_95 on April 10, 2013, 06:44:19 PM
Keep a close eye on the water pan. You are likely going to have lots of greas in that baby.
You are not joking..
Just pulled them out. 155 IT.
So they got done last night...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-10212247_zps6e4727fe.jpg)
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/2013-04-10212740_zps12af347c.jpg)
The Duck Fat Smells wonderful...that should be made into a Moisturizer.
Smoked duck fat?
There's gotta be a market for that!
Quote from: FLBentRider on April 11, 2013, 02:45:06 AM
Smoked duck fat?
There's gotta be a market for that!
I caught myself with my nose in the tray...just enjoying the essence known as Smoked Duck Fat... ::)
When you cut into those ducks please give us some pictures of the slices. I am very curious as to how well the smoke and brine penetrated through the skin fat. It is a great chance to learn how to produce a good smoked duck.
Quote from: pikeman_95 on April 11, 2013, 09:00:31 AM
When you cut into those ducks please give us some pictures of the slices. I am very curious as to how well the smoke and brine penetrated through the skin fat. It is a great chance to learn how to produce a good smoked duck.
I'll be cutting into it tonight...
Picks will follow...
Man, I just reading through the tread is making my mouth water....not to mention my curiosity on the final product. Good luck and may the SMOKE BE WITH YOU!
Sorry for not posting last night...
Pulled the ducks out and carved one up.
Cooled they had a good taste...but I would probably push the IT to 160 to 165. Texture was not quite done for my liking.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/IMG_20130411_165556_450_zps89b772e8.jpg)
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/IMG_20130411_170324_741_zps46f4a07b.jpg)
Now...threw it in a pan and within seconds I had liquid love in the bottom of the pan and the skin started getting crispy..
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/IMG_20130411_170621_090_zpsa15a34e3.jpg)
With the brine...it gave more of a Ham smell and taste.
Brine and smoke encompassed every bite.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/Smoked%20Duck/IMG_20130411_171022_355_zps9dce9da9.jpg)
Just smoked my first duck using the Bradley smoke duck recipe. I found it turned out great. Delicious. (http://img.tapatalk.com/d/14/06/06/6ezymumy.jpg)(http://img.tapatalk.com/d/14/06/06/gubavebe.jpg)
Sent from my Foiles MeatGrinder
Looks Great!