Hey guys-
Try as I might, I can’t control low temps on my OK Joe’s Highland. But around the 300- 350 degree area I’m a star and my chickens, turkey breasts and whole turkeys turn out perfectly.
I’m gonna try a whole duck in a few days and I have a few recipes in mind, possibly a Hoisin/orange glaze, smoked over apple, cherry or hickory, not sure.
I’d sure appreciate hearing any of your experiences smoking a whole duck and what sides you might serve it with.
I’m stoked for this cook!
Thanx in advance!
Ed
Smoked whole duck
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- Pilgrim
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Re: Smoked whole duck
Good luck
- OldUsedParts
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Re: Smoked whole duck
Ducks can tend to get very dry on you, so I would make allowances for that possibility.
I've injected one with Tony's Cajun Butter Injection several years ago and it was OK but no great.
However, I've never been a fan of Duck so Good Luck and let us know how you came out.
I've injected one with Tony's Cajun Butter Injection several years ago and it was OK but no great.
However, I've never been a fan of Duck so Good Luck and let us know how you came out.
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Re: Smoked whole duck
Thanx, guys, I’m gonna resist to inject and just dry brine and baste, riding temps the whole time.
Cheers, guys
Cheers, guys
- OldUsedParts
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Re: Smoked whole duck
Sounds Good, looking forward to your "Successful" UPDATE:
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Re: Smoked whole duck
I’ve cleaned and prepped the duck, fairly simply. I removed the giblets (my wife went crazy for the liver), lanced the skin and rubbed in a ton of Kosher salt. Dry brining overnight.
A duck has an enormous flap of fatty skin around the neck and in many of the vids I’ve seen, it’s just cut off and tossed out. WTF!!!! Duck skin is a glorious treat and I won’t waste it.
Thanx, OldUsedParts, your support is appreciated.
- Cheers guys
A duck has an enormous flap of fatty skin around the neck and in many of the vids I’ve seen, it’s just cut off and tossed out. WTF!!!! Duck skin is a glorious treat and I won’t waste it.
Thanx, OldUsedParts, your support is appreciated.
- Cheers guys
- OldUsedParts
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Re: Smoked whole duck
Yes Sir, I'm anxious for the Results
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Re: Smoked whole duck
You might want to try a FireBoard pro for your Oklahoma joe. Kind of pricey but they do have cheaper models. I can keep any temp I set it at all day. Good luck with your cook.
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Re: Smoked whole duck
Might talk to Egghead. On top of being a master cook he has Cajun roots and those guys know duck like a pig knows mud. I’d wager he “sumptin’bout dem duck”.
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- Pilgrim
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Re: Smoked whole duck
Hey guys-
The duck turned out real good!
Stuffed it with orange slices, big scallions, a couple garlic cloves.
Made a glaze of OJ, Hoisin sauce, a touch of paprika, tiny sprinkle of Five Spice and some orange zest.
Temps were in the 300-325 range mostly, clean smoke/clear heat. Hickory and some Cherry splits.
I only glazed once or twice as I’ve found over-glazing makes poultry skin sticky and rubbery.
Skin wasn’t super crispy but fat was rendered.
I’m definitely including duck in my future smoking adventures.
Thanx to you who who’ve responded.
Cheers guys!
The duck turned out real good!
Stuffed it with orange slices, big scallions, a couple garlic cloves.
Made a glaze of OJ, Hoisin sauce, a touch of paprika, tiny sprinkle of Five Spice and some orange zest.
Temps were in the 300-325 range mostly, clean smoke/clear heat. Hickory and some Cherry splits.
I only glazed once or twice as I’ve found over-glazing makes poultry skin sticky and rubbery.
Skin wasn’t super crispy but fat was rendered.
I’m definitely including duck in my future smoking adventures.
Thanx to you who who’ve responded.
Cheers guys!
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Re: Smoked whole duck
Orange, Hoisin, garlic, scallions - all favorites. That sounds excellent.
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- OldUsedParts
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Re: Smoked whole duck
Sounds Great - - - thanks for the Update
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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