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Old 05-24-2005, 11:33 PM   #1
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Anyone ever try to smoke duck?

I was just thinking about this at work. Duck has a lot of fat, that smoking would help to render that fat, while the meat stays nice and moist.

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Old 05-25-2005, 12:48 PM   #2
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We have smoked them, mostly for other folks. It should be ok.
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Old 05-27-2005, 01:05 PM   #3
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Wasn't really smoked, but I did a duck Beer Can Chicken style using raspberry iced tea for the liquid with Chambord added. Served with a raspberry/balsamic reduction. Turned out quite well.
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Old 05-27-2005, 02:46 PM   #4
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I have used a recipe I found years ago, either Peter Yan's cookbooks or Ming's Blue Ginger cookbook that uses tea to smoke duck. Comes out moist and very tasty
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Old 05-27-2005, 03:07 PM   #5
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Quote:
Originally Posted by crmos8
Wasn't really smoked, but I did a duck Beer Can Chicken style using raspberry iced tea for the liquid with Chambord added. Served with a raspberry/balsamic reduction. Turned out quite well.
wow does this sound good. could you post the recipe if possible please crmos8? i had something like this once in a restaurant in new hope pa.. the duck breast was sliced, and served over mesculun with goat cheese, and the balsamic/raspberry reduction drizzled over top.
i'm not allowed to make duck at home anymore (stinky fatty smell permeated the house), but i'd like to try it with chicken.

allen, i searched a little and found what looks like a good and easy recipe for smoked/bbq'd duck. i might be able to make this since it is made outdoors (if i take the grill to the end of the backyard)

cherrywood smoked duck

3 ea Young ducks, quartered or halved
1 c red wine
1 ts ginger, fresh, grated
1 ts Dry mustard
1/4 c brown sugar

Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel.

Remove from smoker and marinate ducks in the mixture overnight.

Barbeque until done, 45 - 60 minutes. Baste with marinade while broiling.

credit: Luhr-Jensen
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Old 05-28-2005, 07:44 AM   #6
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More than happy to post the BC Duck recipe. I'm assuming that everyone is familiar with Raichlen's BCC procedure. I used Lipton raspberry iced tea in the can with about 1 oz. of Chambord added. The duck was rubbed with evoo, s&p. The reduction was about equal parts of seedless red raspberry preserves and balsamic vinegar and another shot of Chambord with a little s&p added and was made on the gasser's side burner. Reduce it down till it coats a spoon, and then correct the sweet/sour to your liking. Grill temp was at around 275 at first with smoke supplied by grapevine trimmings for 30 min., and then raised to 325 to finish cooking and crisp skin, bird was pulled at 160 internal, about 1 1/2 hr. total cooking time. There were no leftovers....
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Old 05-28-2005, 04:23 PM   #7
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To be honest, I have only had duck once.....and once was enough. I don't know if it was because it was glazed in an orange sauce (am not a sweet sauce lover) or if it was the duck, but it was greasy and I did not enjoy it at all. I think I am a chicken lover at heart.
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Old 06-08-2005, 03:57 PM   #8
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crmos8, I must make your duck for HH's birthday next month. He loves duck and rarely gets to hunt anymore, so domestic duck will do, but boy oh boy - those liquid and reduction ideas.........

thanks so much.
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Old 08-07-2005, 11:39 PM   #9
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Quote:
Originally Posted by AllenMI
I was just thinking about this at work. Duck has a lot of fat, that smoking would help to render that fat, while the meat stays nice and moist.
Duck is easy to overcook no matter how you cook or smoke it unless you've done it 100 times. If it's undercooked it's greasy and mushy, if it's over cooked it's dry and hard. Duck needs that happy medium or an appitite that does care what it's eating.

Try smoking a pheasant first. The smoke compliments the meat much better. I've done both and pheasant is just 10 times better smoked.
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Old 08-08-2005, 08:43 AM   #10
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I have smoked duck over pecan wood and had very good results. The fat in the duck kept the meat nice and moist and even though it was technically overdone (at least...to MY taste) it was still very tasty. Just make sure to use a large drip pan. I didn't and lost a lot of fat...a crime with duck.
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