Duck?

mac_thorp · December 08, 2009, 09:20:15 PM

A good friend of mine recently bagged some ducks but he has cleaned them up already and only has the breasts left. Any tips on smoking just duck breasts? I do not want to turn it into jerky.

smokeitall · December 08, 2009, 09:24:19 PM

I cut mine up in about 1x1 chunks, marinate in soy-worchestershire-and a little sesame seed oil for a few hours, wrap in bacon, smoke for desired smokiness at 200 deg+, and finish on grill to crisp bacon. A good friend of mine taught me this one.
SIA

mac_thorp · December 08, 2009, 10:58:29 PM

Sounds good SIA. Any advice on the smoke you use?

Pachanga · December 09, 2009, 03:27:27 AM

Smokeitall's idea sounds like the ticket to me. I'll have to try that.

Otherwise, I would flavor brine.

Pachanga

wyogoob · December 09, 2009, 08:00:31 AM

I like my ducks smoked whole, skin on. I use a sweet brine, not too salty. Apple or cherry wood smoke.

If you have breast meat only I would cook it like smokitall recommends.

ArnieM · December 09, 2009, 08:34:04 AM

FYI - I bookmarked this one because it looked good. I haven't yet tried it.

http://www.susanminor.org/forums/showthread.php?t=640

smokeitall · December 12, 2009, 04:10:50 PM

I have tried apple...I am going to try cherry on my next batch.

KevinG · December 12, 2009, 05:13:15 PM

I never had duck, but always wanted to try it. I've heard that it is very greasy though, I guess that's not true if you need to brine or wrap with bacon.

tsquared · December 13, 2009, 09:41:31 PM

Kevin--it depends if the duck is wild or domestic. Domestic ducks are much fatter and you have to deal with the grease. I am going to do a couple in January by steaming them to get the grease out. I was going to steam first, then smoke but that darned Habs has got me thinking and I might reverse that procedure.
T2