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BBQ Related Topics => BBQ Recipes => Topic started by: desertdog on December 20, 2009, 08:05:48 am

Title: Duck on the Smoker?
Post by: desertdog on December 20, 2009, 08:05:48 am
Anyone done this recently?  I was thinking about giving it a try on Christmas Eve.  I think half ducks would make a nice centerpiece to a holiday meal.  Any tips on preparing this bird?
Title: Re: Duck on the Smoker?
Post by: Quiggs on December 20, 2009, 08:57:51 am
I think you have to shoot it first...... ;)
Title: Re: Duck on the Smoker?
Post by: azkitch on December 20, 2009, 09:11:38 am
I heard a nice duck recipe in which you cook the duck on a 2X4, and at the end of the recipe you throw away the duck and eat the 2X4. :D

 Are they really that greasy?
Title: Re: Duck on the Smoker?
Post by: Cornbred on December 20, 2009, 09:13:10 pm
Store bought can be.... wild ducks not at all! wild ducks have a wild flavor that people aren't use to. the texture and flavor may be the reason people tend to think they're greasy.
Title: Re: Duck on the Smoker?
Post by: Crash on December 20, 2009, 09:40:23 pm
My experience is that ducks are a tough cook...especially wild ones.  In all honesty, I gave up trying to cook them and just buy one pre-cooked at the Ranch 99 Market on 40th St south of the 202.  I think they run about 15 bucks and are damn good.

I do know that Bear posted a Tea-Smoked Duck recipe on here a few years back.


http://www.azbarbeque.com/forums/bbq-recipes/tea-smoked-duck/ (http://www.azbarbeque.com/forums/bbq-recipes/tea-smoked-duck/)
Title: Re: Duck on the Smoker?
Post by: grizmt on December 21, 2009, 04:35:41 am
Pouring boiling hot water over the duck helps to melt and drain away the fat that is just under the skin. This step is necessary to give you the crisp skin that makes Peking Duck so good.
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients:
1 3-4 pound duck
1 orange
1 onion
5 tablespoons honey
3 tablespoons wine vinegar
3 tablespoons sherry
2 tablespoons soy sauce
pepper to taste
Preparation:
Preheat smoker. Mix the juice of 1/2 of the orange with the honey, wine vinegar, sherry, soy sauce and pepper. Bring to a boil and let cool. Pierce the skin of the duck in several places with a sharp fork and pour about a gallon of boiling hot water over it. Stuff with the onion and the other half of the orange. Let dry. Place in smoker and smoke for about 3 hours or until the internal temperature reaches 160 degrees F. Glaze with 1/2 of the sauce every 30 minutes during the smoking process. Serve with the other 1/2 of the sauce
Title: Re: Duck on the Smoker?
Post by: jmcrig on December 21, 2009, 05:12:42 am
Cool, thanks
Title: Re: Duck on the Smoker?
Post by: Gizzy's Smokin Crew on December 21, 2009, 05:35:12 am
Sounds Tasty
Title: Re: Duck on the Smoker?
Post by: desertdog on December 21, 2009, 07:52:55 am
Mmmm, that sounds awesome. Thanks!
Title: Re: Duck on the Smoker?
Post by: grizmt on December 21, 2009, 10:49:11 am
Duck is one of my son's favorite. It's one of my top birds as well. Normally we have spit roasted duck with a cranberry cornbread salad.
Title: Re: Duck on the Smoker?
Post by: ddog27 on December 21, 2009, 12:00:40 pm
I have thought about cooking a duck the beercan chicken style but is that safe with all the fat?
Title: Re: Duck on the Smoker?
Post by: SmoknAZ on December 21, 2009, 04:34:59 pm
I have thought about cooking a duck the beercan chicken style but is that safe with all the fat?
Never cooked a duck but I would be afraid of all the fat being locked inside by the can??? The benefit of the beer can is to keep the bird moist and with a duck I don't know if that is necessary. Once again just a thought no real experience.
Title: Re: Duck on the Smoker?
Post by: PAT YOUNG on December 23, 2009, 08:57:51 pm
DUCK always gets a bad rap, but if done right it's the bees knees!! We like to cook the breasts the 1st night ( score breasts, sear over high heat to get color on them then into a pre-heated oven at 400 degrees - take out let rest 2-3 minutes then serve!! ) oh yeah in oven for 8-10 minutes! Then we take the thighs and confite them in duck fat and olive oil with thyme , rosemary, peppercorns, bay leaf, over night in the oven at 200 degrees! use that for our next meal-( duck eggrolls) then we put the carcuss in the freezer to make stock out of later! and we always use the rendered duck fat to cook taters in a cast iron skillet! The taters are to die for!!! ALTON BROWN does duck in the oven but he always seems to know what he is doing! we also do a mean PEKING DUCK  but that's quite a process!
Title: Re: Duck on the Smoker?
Post by: force on December 23, 2009, 10:34:14 pm
STuff it with oranges........ my dad use to that when he smoked them...... real tasty..........
Title: Re: Duck on the Smoker?
Post by: Crash on December 23, 2009, 11:06:34 pm
DUCK always gets a bad rap, but if done right it's the bees knees!! We like to cook the breasts the 1st night ( score breasts, sear over high heat to get color on them then into a pre-heated oven at 400 degrees - take out let rest 2-3 minutes then serve!! ) oh yeah in oven for 8-10 minutes! Then we take the thighs and confite them in duck fat and olive oil with thyme , rosemary, peppercorns, bay leaf, over night in the oven at 200 degrees! use that for our next meal-( duck eggrolls) then we put the carcuss in the freezer to make stock out of later! and we always use the rendered duck fat to cook taters in a cast iron skillet! The taters are to die for!!! ALTON BROWN does duck in the oven but he always seems to know what he is doing! we also do a mean PEKING DUCK  but that's quite a process!

Are these wild ducks you're cooking or the frozen kind you can get at an Asian market?  I'm a huge fan of duck, but both of my wild duck cooks have been a disaster. 
Title: Re: Duck on the Smoker?
Post by: chrisarpad on November 03, 2010, 10:54:13 pm
Hi all:
I did my first BBQ Duck tonight on a gas grill using a beer can stand.  No beer, I used Coke with some liquid smoke added to about half a can.  It was about a 4lb Duck.  I thawed it out, scored the skin well with several pokes of a sharp knife.  Seasoned with some Sea Salt, Pepper, and Sage.  Added some baby red potatoes in the bottom of the pan, placed the Duck with coke and can stand in the center of the pan.  Oh yeah, also added some hickory smoke chips in a metal box and cooked it all for about an hour and a half.  Towards the end I added some yellow squash spears seasoned with olive oil and salt and pepper to the grill.  It all turned out perfectly with no basting.  I did rotate the pan with the duck a couple of times but other than that it was all about enjoying a Scotch, cigar and good company.  Added the Orange glaze just before serving and it was awesome. 

Cheers,
www.chrisarpad.com
Title: Re: Duck on the Smoker?
Post by: PAT YOUNG on November 04, 2010, 12:36:30 am
Sounds great CHRIS !!
Title: Re: Duck on the Smoker?
Post by: Jeepergeo on September 21, 2013, 12:09:08 pm
I heard a nice duck recipe in which you cook the duck on a 2X4, and at the end of the recipe you throw away the duck and eat the 2X4. :D

 Are they really that greasy?

I have not done a duck on my Traeger oven yet, but I have done them in the gas oven inside the house.  No, they are not greasy at all.  They are sort of like all dark meat turkey, and very flavorful.  The key is to puncture the  skin and roast on a rack up out of the drippings, and breast side up.  I've just got to figure out how that translates to the pellet oven and slower roasting.