Duck

car54 · January 09, 2009, 11:39:43 AM

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

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

Buck36 · January 09, 2009, 11:44:23 AM

Nice pic! That looks incredible.

Caneyscud · January 09, 2009, 11:46:32 AM

Congrats on not only the duck but also for your wife liking it also!

smokeitall · January 09, 2009, 11:59:03 AM

Now I'm really hungry...that looks great!

FLBentRider · January 09, 2009, 01:14:04 PM

Looks great Brad!

KyNola · January 09, 2009, 02:34:01 PM

OH MY!!!! :o

That looks incredible.

KyNola

Smoking Duck · January 09, 2009, 03:10:24 PM

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

car54 · January 09, 2009, 04:48:53 PM

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

Smoking Duck · January 09, 2009, 05:04:58 PM

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

Gizmo · January 09, 2009, 07:33:24 PM

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.

HCT · January 10, 2009, 04:40:24 AM

I definately will do this recipe with my next duck. It looks incredible. :)

deb415611 · January 10, 2009, 04:59:04 AM

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.

tsquared · January 10, 2009, 07:56:59 AM

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

car54 · January 10, 2009, 10:20:14 AM

To be truthful there was no smoke taste.

Brad

tsquared · January 10, 2009, 10:59:03 AM

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