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Author Topic: Duck  (Read 778 times)

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Hank D Thoreau

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Duck
« on: December 24, 2020, 12:55:32 PM »
I have two ducks to cook. I have been perusing duck smoking recipes. Duck appears to be kind of a challenge. Any advice on good ways to handle a duck in a smoker?
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Kristin Meredith

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Re: Duck
« Reply #1 on: December 24, 2020, 01:33:04 PM »
Pour boiling water over them before you start cooking.
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BigDave83

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Re: Duck
« Reply #2 on: December 24, 2020, 04:11:44 PM »
The boiling water helps?

I have never smoked one. I have found my favorite way was in the George Forman rotisserie, at some point I end up scoring the skin lightly. The first time was a mess as I didn't bother checking the drip pan and it over flowed.

Can't wait to see how you do yours and how they turn out.
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Hank D Thoreau

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Re: Duck
« Reply #3 on: December 24, 2020, 04:36:42 PM »
The one thing I keep reading about is scoring the skin to allow the fat to escape.

I have the Ronco Showtime Grill but have not used it for years. Not since my house filled up with people. I need more volume than it can handle.

I'll probably take it out again when our cooking demand decreases. It does great chickens.

Set it and forget it !!!!!
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Kristin Meredith

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Re: Duck
« Reply #4 on: December 24, 2020, 04:37:50 PM »
The boiling water helps the fat to start rendering.
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Hank D Thoreau

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Re: Duck
« Reply #5 on: December 24, 2020, 07:17:11 PM »
Quote from: Kristin Meredith on December 24, 2020, 04:37:50 PM
The boiling water helps the fat to start rendering.

I figured. I saw one recipe that called for boiling for 30 minutes before putting on the grill.
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BigDave83

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Re: Duck
« Reply #6 on: December 24, 2020, 09:55:06 PM »
Try one in the Ronco some time. I usually just do salt and pepper. They look nice until I score lightly then the fat running makes it all streaked up. Lucky I am more about taste than looks. Still hoping you get some shots of your smoked duck and leave us now how it is.
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Bentley

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Re: Duck
« Reply #7 on: December 24, 2020, 10:01:41 PM »
You do not want to put a duck in boiling water for 30 minutes.  You wont have any fat to worry about rendering.
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Hank D Thoreau

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Re: Duck
« Reply #8 on: December 25, 2020, 01:20:46 AM »
Quote from: Bentley on December 24, 2020, 10:01:41 PM
You do not want to put a duck in boiling water for 30 minutes.  You wont have any fat to worry about rendering.

I wasn't going to follow that recipe. It sounded a bit extreme. It mentioned that the duck cooks pretty quickly after you put on the grill following the boiling. It seemed more like boiled duck.

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Hank D Thoreau

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Re: Duck
« Reply #9 on: December 25, 2020, 11:28:17 PM »
Poked holes with a corn on the cob holder. Poured boiling water over the ducks before smoking. Cooked at 225 until near the end and then raised to 350 to try to get a crispy skin.

Was not able to crisp the skin. Maybe the holes weren't big enough to let enough fat escape. Still, the duck was good and we had a tri-tip as emergency backup.

I am not a real duck fan so I don't think I will be spending a lot of time refining the recipe. I prefer chicken and turkey.

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« Last Edit: December 25, 2020, 11:30:22 PM by Hank D Thoreau »
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Bentley

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Re: Duck
« Reply #10 on: December 26, 2020, 12:03:17 AM »
I also have never enjoyed the taste of duck.  Maybe Peking Char siu.
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Kristin Meredith

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Re: Duck
« Reply #11 on: December 26, 2020, 07:58:42 AM »
They look good!
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BigDave83

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Re: Duck
« Reply #12 on: December 26, 2020, 10:24:25 AM »
those look good, i would enjoy eating one of them. I have never tried the boiling water thing i may have to.
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Ralphie

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Re: Duck
« Reply #13 on: December 26, 2020, 12:29:40 PM »
Harry Soo has a good YouTube video of smoking a duck. You can pull tips/techniques from it.

I researched Peking duck recipes this fall and made this duck. It was a 2 day process with boiling water (with other ingredients) and drying out in the fridge for a day.
Skin was crispy like glass. A real treat.

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« Last Edit: December 26, 2020, 12:32:31 PM by Ralphie »
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