Smoked Duck

[alden]

(in the correct forum this time)

Thinking of smoking a duck this Thursday. Anyone have any experience with this? Also, anyone know where to get one in Austin? I was going to try the giant asian supermarket on N Lamar. I'm sure I can find a frozen one somewhere. No idea about fresh.

 

[NickDanger]

I've never had a problem finding ducklings at HEB in SA.

 

[Mrmyke709]

HEB will have them. I'd just go with a nice rub. Use a foil pan, and cover it with foil if it gets too hot. Prick the skin so the fat runs off. Mind the runoff, it will flare up on you if it hits the coals. Ducks are greasy lil' boogers.

 

[NickDanger]

Greasy is an understatement. I parboil mine for 7-10 minutes and then use a blow dryer for about 10 minutes before roasting them.

 

[DeadHeadHorn]

In reply to:

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[NickDanger]

Does he do that, too? I read about that method in a book by Marcella Hazan about 20 years ago. Her recipe also calls for a gravy made from duck and chicken liver mixed with rosemary, salt and pepper and baked in the bird and then heated up in a pan with the duck grease. It has been very popular in my house and we ALL HATE LIVER.

Well, not pate.

 

[MirrOlure]

My favorite recipe that we use (or at least talk about using) in Duck camp, but maybe only applies to wild ducks.....

1. Prep duck with favorite dry rub.
2. Soak a cedar plank in a Cabernet or Merlot for about 1 hour.
3. Once the fire has burned down to white coals, place bird on plank, and plank on fire.
4. After 5 hours, throw away bird and eat plank.

 

[NickDanger]

Domestic ducks and wild ducks are completely different animals. If you have been turned off of ducks by eating wild, fish eating ducks you would be amazed at how good a domestic duck can be.