Smoking Duck

[Greg in Jersey]

I'm catering a corporate party on Saturday and they've added Duck to the menu. I have to smoke 16 of them that have been split into halves. How long? Seasoning? Temp?

If you've smoked Duck before let me know.

I'm thinking... Poultry seasoning, 225-250 temp range. They weigh six pounds before being split.

Thanks,
Greg

[Zeeman]

Greg, Good luck buddy. I've smoked many ducks (woodies) with my 12 gauge and a few on the pit :D Dry brother....dry....wrapped in bacon, sprinkle with Tony's, smoke for 2 hours (low), foil with orange slices about 45 - 60 minutes. Great dish :D
z

[KazQ]

Greg in Jersey,you have to get yourself Paul Kirks Championship BBQ book,there's 4 or 5 good duck recipes there,especially the Honey Glazed BBQ Duck.I cookem to 170.

[KazQ]

Due to copywrite legalitystuff i can't send a photo of the recipe.





DIDGA GET THE PHOTO OF THE RECIPE GREG?

[carnivore]

Due to copywrite legalitystuff i can't send a photo of the recipe.





DIDGA GET THE PHOTO OF THE RECIPE GREG?

Just re-type it and mis-spell duck,, all will be good...

[bigwheel]

Now is these wild skinned sportsmen slayed ducks or fat tame plucked ducks? There is a difference in how to cook em I think. If they store bought think you got to get some of the fat out of em by cutting slits in the breastes and grilling them hot and fast with the skin down and such things. Seems like Emeril had some recipes.

bigwheel

[Paul Taylor]

Bigwheel I believe that you ARE right. I have seen Emeril do some things with duck. Hey Greg, ya can look on the net & see what ya can find as far as recipes. It would be cheaper than buying a book about it.

Paul Taylor

[Smoke Daddy]

I use the following for duck....except that I cook at 240-250.

COLD DUCK

1 duck - about 5 1/2 pounds

Trim excess fat, ***** lower thighs and lower breast several times and score with a sharp knife. Salt and pepper inside and out.

Stuff the duck with 1/2 apple and 1/2 small onion, both sliced and the tops of two stalks of celery. Baste several times, while the duck is coming to room temperature, with a mixture of 1/4 cup pepper vodka and 1/4 cup peach schnapps.

Fire up the grill to produce roasting temperature -350 degrees - for 2 1/2-3 hours. Remember that the cold outside temperature will require extra charcoal to produce the equivalent summertime BTUs. Citrus is the preferred wood for smoke flavoring this dish. Fruit woods are acceptable.

Place the duck, trussed if you are into bondage, on the grill over a pan with about 1/4 inch water. Close the grill and adjust the air intake. Check back in about 30 minutes to assure that the grill is maintaining the proper temperature. Baste while you are there. Then go play for about and hour and a half. Check and baste again.

Check for doneness at about 2 1/2 hours total cooking time. Temperature in the thickest part of the thigh should be 160 degrees and juices should run clear. When done, remove the duck. Pour the fat off the pan juices, deglaze with the 1/2 cup of the baste mixture and add 1/2 cup peach preserves. Blend and cook until thickened.

Keep sauce warm while you carve the duck. Serve the sauce on the side. Served with a light, slightly fruity wine.