Smoked Duck

[gregbooras]

On Tuesday I will smoke my first duck on my trusty #2 smoker.

I looked for recipes and really only found Brian's (Pork Belly) which looked good and I used some of his ideas in my recipe.

Below is my proposed recipe, let me know if you have any suggestions.

Smoked Duck

Ingredients
1 5 lb. duck (brined 8 hours)
Mustard
BBQ Rub
Brine:
1 cup Moore’s marinade
2 bottles hard cider
12 oz. water
¼ cup brown sugar
¼ cup maple syrup
1 t. Five spice powder
1 t. garlic powder
1 t. onion powder
1 t. pink salt

Remove duck from package (remove the giblets and rinse thoroughly. Pat dry the duck and prick the skin all over with corn cob holder, making sure not to pierce the meat. Add the duck to the brine and place in the refrigerator for 8 hours.

Remove duck from the refrigerator, rinse and pat dry. Coat duck with mustard and then sprinkle with BBQ rub, cover plastic wrap and place back in the refrigerator until ready to smoke.

Add 3 oz. of apple wood to smoker, put duck in smoker and set the smoker for 230 degrees.
Remove when duck reaches 165 degrees, cover and allow duck to rest for 20 minutes or so before carving.

Thanks Greg

 

[gregbooras]

Hope everyone is having a great holiday. I made some slight changes to my duck recipe, you will see the changes in red in my first post.

Changes:
Used 2 bottles of Hard Cider, 12 oz. water. Brine time will be 8 hours and smoking temp will be 230 degrees.

I have placed the duck in the brine (about 12:30 p.m. eastern time) and I will remove it this evening.

I plan to put it in the smoker tomorrow around 1:30 pm or 2:00 pm, hopefully with it being done around 5:30 pm or so.

I will keep you posted!




Greg

 

[gregbooras]

I will be smoking the duck this afternoon, here are a couple of photos after I pulled it from the brine last night!




Greg

 

[gregbooras]

Well my first duck turned out great, total smoke time was three hours.

For dinner we invited our next store neighbors/and good friends, also #2 owners over for dinner.

Linda and Paul brought deserts and man we were stuffed.




Greg

 

[DivotMaker]

Looks like a plate from one of those "fancy" restaurants, Greg!  Nice job, Sir!! 8)

 

[gregbooras]

Looks like a plate from one of those "fancy" restaurants, Greg!  Nice job, Sir!! 8)

Thanks Tony,

Even better, it tasted as good as it looked

Greg

 

[BedouinBob]

Nice looking meal Greg! You're making me hungry.

 

[SuperDave]

Having been a duck and pheasant hunter since being a teenager, I've tried a lot of ways to cook those birds.  Once you smoke one, there is no other way to cook them. 

 

[gregbooras]

Having been a duck and pheasant hunter since being a teenager, I've tried a lot of ways to cook those birds.  Once you smoke one, there is no other way to cook them.

Dave,

You are right the taste from the smoker is really good. I used to bake in the oven and it always made one heck of a mess with the grease.

Greg

 

[Durangosmoker]

I smoked a duck breast, which turned out really, really good, but I did give it a reverse sear after it came out of the smoker to render more of the fat out and crisp the skin a bit.  Have a whole duck in the freezer waiting for the right reason to smoke.

 

[SuperDave]

I like the duck and pheasant sliced thin and served cold with cheese and crackers at a wine party. 

 

[gregbooras]

Everyone really enjoyed the smoked duck, but with a 5 lb. duck it is about enough for 4 people.

Greg

 

[live4fall]

Made two ducks with this recipe and it was a huge hit, everybody loved it.

 

[kona77]

WOW.. Just came across this post/thread and that duck looked great Gregg !!!
May have to try this sometime.. So much stuff to smoke and so little time!!!