Smoked Duck with Honey Balsamic Glaze

[MrRaven]

We went a little non traditional for our American thanksgiving dinner and had this wonderful smoked duck with honey balsamic glaze - yes, I know I am Canadian, but I will use any excuse to make a big meal and watch football!!!

Smoked it for 4 hours at 225F with hickory pucks and it turned out awesome. The honey balsamic glaze was the perfect sweetness to have on the skin.

http://www.theblackpeppercorn.com/2012/11/smoked-duck-with-a-honey-balsamic-glaze/

[mikecorn.1]

Man, that looks good! Nice color 


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[Keymaster]

Nice Looking Duck for sure!!

[rooster85]

That's a fantastic looking bird. I believe I'll be trying that here real soon.

[KyNola]

That is a beautiful duck and I am sure it was as delicious as it is beautiful.  Quick question for you.  Ducks typically have a thick fat layer beneath the skin.  Did the fat render out while in the smoker and if so, did you have a lot of fat in the water bowl and drip tray?  If it didn't render out, did you still have a fairly thick layer of fat underneath the skin?

I would genuinely like to try this recipe and would like to know about the fat prior to taking it on.

Nicely done.

[Silvergrizz]

That looks awesome, did you start with a store bought frozen duck?


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[WoodlawnSmoker]

I'm going to try this recipe this weekend.  The interesting thing is that I've used recipes from this gentleman's website before and had no idea he was a member here.  I love duck but I've yet to smoke one.

[Wildcat]

That looks awesome, did you start with a store bought frozen duck?


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Larry, I have found that if you slit the skin  in several locations on top and bottom, the fat renders nicely. At least on a  wood burning grill. Never tried duck in my OBS.
Rick