Smoked Duck
Had a big party last week. I decided to cook smoked duck. Never had it before, never even heard of it.
But I had this electric Brinkman smoker so I decided to try it out.
I put 4 ducks in the smoker. I used cherry wood. Smoked them for 8 hours.
Had 11 guys diving in to this meat and it got rave reviews. I must say it was pretty good.
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Duck is delicious. Orange sauce or just with salt and pepper. I kept mallards for Y2K. In 2003, I freed one pair and slaughtered the rest. I had duck once a week for two years. [:p] 0 -
I have never had or seen it smoked or prepared and served in that manner...
I have had Kentucky fried duck and shake and bake duck and duck prepared like a turkey and crispy fried duck as well...
And had to pick steel shot out of a mouthful and deposit it on a small saucer place set for that purpose...
I have considered shredded duck in a slow cooker with a mild BBQ flavoring along with roasted potatoes and pan fried asparagus...
Please tell us more and please comment on my limited duck experience
Mike0 -
My buddy used to hunt wood ducks and Canada geese all the time in Georgia and I have picked plenty of lead shot out of ducks that he cooked, and they were good! But not this good.
Like I said this smoker is electric so very little trouble to cook the ducks, just plug it in. Has a water tray to keep the meat from drying out, we put a fifth on red wine in there along with the water, gave the meat a nice flavor.
Got a 7 pound bag of cherry wood off of Amazon. As I saw on the youtube videos, the wood I usually use for steak is mesquite, it is too strong for duck so you want a fruit wood like apple or cherry.
Just seasoned the duck by sprinkling some salt and pepper on the skin, pricked the skin 50 times with a fork. Also put sliced up apple, and celery and onion in the body cavity.
Very little work to smoke with the Brinkman, just have to add water, or wine, about every 2 hours, and about every 2 hours add more cherry wood chips. Damn, that duck was good!
Those ducks look beautiful when you pull them out of the smoker, the guys are salivating and going nuts, ready to rip the duck to shreds, they have been smelling it for 8 hours and they are ready, willing, and able to have a duck feast. My guests were most impressed.0 -
Smoke cooking is one of the best ways to go! I have had a Cookshack smoker for 15 years. I use Hickory, Apple, and Mesquite. Try a pork roast the same way for a delight. I also make all my jerky in it. Hang rack of ribs in there for a treat. 0 -
When I was hunting so much back in Georgia 30 years ago, me and my paramedic buddies often shot a wild hog.
That is how I learned about Brinkman smokers. We got one.
On a good Saturday morning in October, 3 or 4 of us off duty paramedics would crank up the smoker with a wild hog ham in there.
We used pecan wood.
We sat around all day, drinking beer and listening to the Bulldogs on the radio. Our EMS was unusual, we were hospital based, not based in a fire house like 92 percent of EMS.
As Tom Cruise said in the bar scene in Top Gun, looking at all the cute dollies in the bar, a hospital is a "target rich environment."
What do you know, about 5 pm some RNs, maybe some x ray techs would show up and join the party, might have been a few LPNs as well.
Damn that smoked wild hog is out of the world, best meat I ever ate, even better than duck. We smoked wild hog ham 30 or 40 times like that, damn those were some good times, 30 years ago.0 -
I am probably alone on this board, but I have never cared for smoked meats, except alder smoked salmon. 0 -
I've done the Peking Duck rub/sauce in the cavity and half cook it in the oven and finish it in the smoker. No skin separation via air compressor or a foot pump. Trying to smoke it in a Brinkman as the duck renders is a flaming mess. And the burning grease kind a makes the duck funky.
Now if you had two Brinkmans stacked one on top of the other that's different. Just need to catch most of the fat as it renders.
All this talk about duck and I'm headed to San Jose way I think I'll pick one up on my way back. Since sleep ain't coming.0 -
Your smoked duck looks and sounds delicious Allen!
I once attempted to cook a domestic raised Peking duck on the rotisserie of my gas grill. This was many years ago at a family get together.
Things started out quite well until my FIL challenged me to a bochi (sp) ball tournament\beer fest![:0]
The unattended bird spinning around on the grill must have caught fire sometime between the 3rd or 4th round and went unnoticed until the cremation was nearly complete![V][xx(]
With all of the fat on those domestic birds, smoking would definitely be a better cooking method.0 -
Duck is my favorite!
From French style rare duck breast to my absolute favorite, well done Bohemian roast duck with crispy skin, dumplings, and Saur Kraut.
And good rich gravy!
I also love smoked duck. Allen, yours sounds amazing!
Widgeon is my favorite wild duck.....0 -
That sounds delicious, I'm going to have to give it a try... 0 -
Looks/sounds Awesome.
I need to buy a Smoker. I've almost pulled the trigger, last 3 years in a row, on Cabela's Christmas deals.
Think I will this year.
Smoked Salmon,............................... Nirvana.0 -
The Brinkman is a flaming mess? What?
There is a 1 1/2 gallon water pan below the ducks and above the heating element. We had the smoker packed with 24 pound of ducks and it didn't flame up.
All the grease went into the water pan.
Now, my girlfriend did trim about a pound of fat off of each duck prior to cooking, that cut down on how much fat went into the water pan.0 -
Love duck,and that certainly looks wonderful. Enjoy!![:p][:p][:p][:p][:p] 0 -
Used to smoke 4 for our annual Xmas Eve party for years. Served them on platers with a knife and crackers. Our guests made sort work of them. 0 -
That looks phenomenal! I still need to get to work and clean out the freezer, duck season is coming around. Glad to see a fellow connoisseur of the duck.
This was my last effort, I think that I posted this before. Three mallards. I bought an old charcoal Brinkman for the next try.0 -
I have never done it but I really think you could cook a possum or coon in a charcoal/hickory wood smoker until it falls off the bone and it be very good. 0 -
quote:Originally posted by allen griggs
The Brinkman is a flaming mess? What?
There is a 1 1/2 gallon water pan below the ducks and above the heating element. We had the smoker packed with 24 pound of ducks and it didn't flame up.
All the grease went into the water pan.
Now, my girlfriend did trim about a pound of fat off of each duck prior to cooking, that cut down on how much fat went into the water pan.
You're not making a brisket so (at least I) don't use water pan as intended. Maybe I should use the water pan with wood ash to soak up the grease to avoid a flam up?
Then again you got "heating element" so electric smoker? I've got no clue how those work as smokers. Different animal.0 -
https://www.walmart.com/ip/Brinkmann-Gourmet-Electric-Smoker-Black/11050750
This is my smoker, though mine is red. Electric with a big water pan.
Easy to use.
It seems like a pain to try to use a charcoal smoker, hell, you have to keep charcoal going for 8 hours, what a hassle.0
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