AllenOK
Executive Chef
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.
crmos8 said: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.
AllenMI said: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.
AllenMI said: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.
Goodweed of the North said:I tried to smoke a cigarette once, about 35 years or so ago. I coughed and found it foul tasting and very iritating to my throat. About 2 puffs was all I could handle. I don't think I could smoke a duck.
Seeeeeya; Goodweed of the North
BubbaGourmet said:GW;
The actual smoking it is no big prob. Keeping it lit can be tough.
Goodweed of the North said:I tried to smoke a cigarette once, about 35 years or so ago. I coughed and found it foul tasting and very iritating to my throat. About 2 puffs was all I could handle. I don't think I could smoke a duck.
How do you do it? Do you just decapitate, pull out the guts, and light its tail on fire, then breath through the hollowed out neck? Is it better to dry the foul fowl, or does the steaming juice help the flavor? I think it would be very entertaining, watching you smoke the duck. C'mon everybody. Let's cheer him on.