BBQ FAQ Section 10.7

 

10.7 Duck

-------------------

[Can someone tell me how to smoke a duck?]

Richard Schwaninger--

I prefer smoked duck over smoked chicken. I've done many a duck on the ECB. I do them like I do chickens, brined and then smoked.

==============

Nik--

I have done duck brined and also brushed with San-J Szechwan Sauce. Slow smoked them for 4-6 hours. The fat renders and the skin gets crispy. Yesterday I smoked some duck breasts that I just salt and peppered and put them skin side up at 240F. After 3 hours I made a glaze like this: toss into a food processor a big peeled knob of fresh ginger, some soy sauce, three or four garlic cloves, a half cup of plum jelly, and about a dozen whole black peppercorns. Whirl it until you don't hear the peppercorns anymore. I brushed the breasts with the glaze and put them skin side down. Kept glazing and turning for another hour. They turned out great. [Editor--they should be done when the thickest part of the breast reaches an internal temperature 160F.]

Search the FAQ

Go to the Table of Contents

Download the FAQ in different formats!

Download all the recipes in the FAQ!

BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.

 

Thursday, November 25, 1999
Hit Counter

 
Copyright 1998, 1999  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with the Rick Thead Mailing List.   All rights are claimed and reserved. Web space provided courtesy of  Web site Design and Hosting Services
Maintained by The Pitmaster