I'm getting ready to smoke my first duck. Any suggestions regarding
temperature of smoke, type of wood, use of rack, etc.
Thanks Tom

news-server.houston.rr.com wrote:
> I'm getting ready to smoke my first duck. Any suggestions regarding
> temperature of smoke, type of wood, use of rack, etc.
> Thanks Tom
>
>
Brine it, and score the skin before cooking.

news-server.houston.rr.com wrote:

> I'm getting ready to smoke my first duck. Any suggestions regarding
> temperature of smoke, type of wood, use of rack, etc.
> Thanks Tom

If you're doing duck for the first time your best bet is to
smoke it in pieces instead of whole. Duck is different from other poultry
in that the breast is perfectly good, best in fact, if done on the rare
side. The rest of it should be well cooked. If you're doing
whole duck low and slow consider finishing it in a very hot oven
or grill to set the skin.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 4-Mar-2004, "news-server.houston.rr.com" >
wrote:

> I'm getting ready to smoke my first duck. Any suggestions regarding
> temperature of smoke, type of wood, use of rack, etc.
> Thanks Tom

!. find a way to save the drippings for re-use. Duck fat rules.

2. I'd stuff with citrus and herbs. Maybe some fresh rosemary.

3. I wouldn't slow cook it. Crispy duck is as fine as it gets. I'd figure
on roasting at about 400°. (Put a water pan big enough to catch the
drippings. The water is to keep the fat from burning. Don't let it go dry.)

4. In my offset, I'd smoke it indirect with the fire in the main cooking
chamber
to get enough heat. Hickory smoke should be okay, but citrus would be
even better. Apple would be king. (Do the same thing with a Weber Kettle.)

5. Collect the drippings after. Add a small amount of flour, maybe 10% and
a cup or two of red wine. Season to taste. Let it reduce by 3/4ths or more.
Serve as a dipping sauce or pour over sauteed green beans, asparagus, etc.
Sautee the green beans with slivered almonds in butter w/EVOO added to
allow more heat to be used.

6. Smoked Roast Duck
Browned Potato Chunks (Boiled, then fried)
Greenbeans W/Slivered Almonds

Made myself hungry.
--
M&M ("The problem is that no matter what you do, there's
Sombody that won' t like it much") Tom Clancy

On 4-Mar-2004, Frank Mancuso > wrote:

> Brine it, and score the skin before cooking.

How to kill a duck in one easy lesson. Unlike chicken, duck is very
moist and very unlikely to dry out unless you really screw up. Also
unlike chicken, duck has its' own rather prevalent unique taste that
does not need outside help. Of course normal S&P or other favorite
seasoning should be used. Scoring the skin may help for some to
assist the duck fat to drip out, but personally I don't like to do that.
Emerill can score all the ducks he wants to. I don't have to cook in
30 minutes, so I can do as I please.
I do cook duck on a vertical rack to allow fat to drip off evenly. In
any case, you're gonna pay about $15 for a decent duck so it does
pay to plan ahead.
--
M&M ("The problem is that no matter what you do, there's
Sombody that won' t like it much") Tom Clancy

"news-server.houston.rr.com" > wrote in message >...
> I'm getting ready to smoke my first duck. Any suggestions regarding
> temperature of smoke, type of wood, use of rack, etc.
> Thanks Tom

I think the Chinese style of tea-smoked duck is
very delicious. The traditional recipe calls for
steaming and then smoking in a wok. However, a
Google search shows that this has been adapted
for smoking/grilling. Here's one recipe:

http://www.barbecue-online.co.uk/bar...uck_recipe.htm

http://tinyurl.com/3chbn

Here's another that calls for broiling at
the end to crisp the skin (no reason you
can't that outside):

http://www.cookshack.com/bbq_fun/fow...ed_walnuts.htm

http://tinyurl.com/3x74k

I haven't tried any of these but they sound
interesting.

-- Yip

I've had very good results just pricking the skin of the duck all over (say, with a metal skewer, trying not to penetrate the
meat), then smoking at 225-250 for just over 5 hours (for a 5 lb duck) on a WSM. I haven't used any rub, seasoning, or brine at
all. When the duck comes with a packet of orange sauce I apply some of it during the last half hour of cooking, and reserve
some of it for the table.

Smoked duck is a favorite at our house and it's a simple matter of about 90
minutes in the Weber over a pan of water (leaving room for the duck fat) and
some foil-wrapped hickory chips on the coals. Bon apetite
"news-server.houston.rr.com" > wrote in message
...
> I'm getting ready to smoke my first duck. Any suggestions regarding
> temperature of smoke, type of wood, use of rack, etc.
> Thanks Tom
>
>

Good points.

I've done a ducks on the smoker before and was amazed by the amount of
fat those puppies give off.

The average duck seems to give tons of drippings, so make sure you
have an adequate drip pan.

I think the hight heat, no funky wood chip method is best.

Steve Wertz wrote:
> When I saw "duck" I knew Frank Mancuso would be the one
> responding:
>
>
>>Brine it, and score the skin before cooking.
>
>
> Was that duck at the Ribfest brined? That's still the best smoked
> duck I've ever had. It's helps having a nice buzz, too.
>
> I normally wouldn't think that duck would need to be brined with
> all that fat on there.
>
> -sw
I thnk the one you had had not been brined, but we did a couple at
Rib-O-Rama this past year and I did brine them, them smoked them.
But other than piercing//scoring the skin, brining is not really
necessary, but I had just discovered it, so I was brining everything in
sight. I think I like pork loin best brined.