Set the bird in your smoker with a drip pan underneath. Turn up the temperature to 150°F and continue smoking for three more hours. I am a big fan of fruit or nut woods, like apple, pecan or walnut. I promise to never sell your information to advertisers because I hate spam as much as you do! With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. After it is dry. Those who know their way around a smoker know that fat is a critical element in the process. Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. When smoked, allow to cool completely, then carve. 1 or 2 bags of wood chips of your choice (apple wood is recommended) Smoked Duck Recipe Directions. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe We take pride in creating the best tasting smoked & cured meat products and sharing them with you. 1 bottle of lighter fluid or a charcoal chimney starter. 1 bag of charcoal. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html This brine formula works for whole or halved waterfowl. Follow me on Instagram and on Facebook. This will still render some fat, but will not crisp the skin — duck skin will lose its crispiness anyway once you put the cooled duck in the fridge. Add Tip Ask Question Comment Download. If you smoke a skinned duck it will be more like jerky and less like a proper smoked duck. I need no other flavors in my life, but honey would be good, as would a Cajun rub, something vaguely Indian, chiles, French quatre epices, etc. It’s simple and with a couple of tricks, you can have it ready to go in a couple of hours. Wood is another choice you will need to make. Smoke the bird whole. I’ve done both. You’ll have a harder time keeping the meat moist, if you skin the duck. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you … Prepare the Traeger with pellets, I use cherry pellets, but you can use whatever your favorite flavor is. As you well know, fat content retains moisture and absorbs smoky flavour better than lean meat. If buying duck at a grocery store, avoid ones that have been pumped with brine, or they will taste much too salty. So are waterfowl. If you want to eat the smoked duck for a Sunday dinner or whatnot, you can skip the brining — unless your duck is pretty lean, in which case the brine can help the meat stay moist. Use butcher’s twine to secure the duck. Turn up the temperature to 150°F and continue smoking for three more hours. ... squab, Guinea hen, and wild Scottish game in season, for a tasty change of pace. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you want that pretty pink color, add 1/2 to 1 teaspoon of pink salt, sodium nitrite, a/k/a. Rinse ducks well with cool water and blot dry using paper towels. Smoke between 200 and 225 degrees over apple wood for 4 hours. It allows the smoke to flow more easily throughout the body cavity). How you place your duck in the smoker doesn’t really matter. If you don’t want to bother with fancy syrup, boil down regular maple syrup by half; it’s close, but not the same. Duck Doneness Temperature. It’s big. You smoked it too long. That should give you more than enough time to work up an appetite! (Boy, does it ever.) Posted by Primally Wild Oct 15, 2017 All Recipes, Goose, Waterfowl gluten free, grain free, keto, paleo, primal, smoked meat, sugar free, waterfowl, Weber grill, whole30, wild game 3 Comments Smoked meat will always be at the top of my list. While there are lots of ways to smoke a duck or goose, this is what I prefer. A great way to try this local favorite. Duck Cooking Temperature. If you want to go the extra mile, put a fan on the ducks. Set it in a cool, drafty place for a few hours to dry out a bit. Salt the outside well. This will give you more tender, juicy results. Sliced thin and on the diagonal, smoked duck is fantastic as part of an appetizer plate or in a sandwich. Filed Under: Cooking Basics, Ducks and Geese, How-To (DIY stuff), Northern European, Recipe, Wild Game. Oak is OK, mesquite too weird. If that happens, don't blame the duck. This smoked mallard recipe from James Mackenzie provides a host of ducky delights, from the home-smoked breast to braised and deep-fried duck hearts. At the lowest possible temperature, smoke the duck for around three hours, using a wood of choice (fruit, nut). Step 1: To Start You’ll Need to Crush 3 to 4 Cloves of Garlic. Duck is ideally eaten medium rare, but if you prefer well done, take them … We hope you enjoy this recipe as much as we do. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). Hey there. Method. I do not readily have access to wild ducks so I tend to use the domestic ones. Now you are ready for smoke. We like to smoke the legs and the breasts together- it makes a beautiful presentation. Baste the ducks with the maple syrup every hour. Only smoke plucked birds. Domestic ducks and geese are essentially avian pigs, and even wild ducks will have enough fat on them to make it worth some smoke time. Tracking the duck’s temperature during the cook, and … This is why you see lots of recipes for smoked pork and salmon; both are fatty animals. Try our famous Moulard duck, available whole and butchered into duck breast and duck legs, or choose our exclusive Rohan duck, a chef favorite. Your final issues are temperature and time. In essence, as the salt around the outside of the food penetrates tissue and moves inward it draws out water molecules (and blood) and replaces them with salt molecules until the amount of salt is equal inside and out. Another reason why duck is perfect fodder for a food smoker is because they are fattier than other game birds. This recipe works well for both domestic and wild ducks. Smoked duck breast is great served on its own. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Smoking a whole goose or duck will keep the meat more tender and juicy. While curing, rub all surfaces many times again. It becomes the base of some of my all-time favorite soups, from smoked duck soup, to classic North Dakota knoephla soup, to a German duck broth with dumplings. If you plan on serving the smoked duck for dinner, go with a hotter temperature, between 250 to 275°F. For larger birds, allow extra time in the brine to penetrate the meat. You may want to check both breasts and thighs for doneness in case your oven cooks hotter on one side than the other. 3/4 cup soy sauce. Preparation Time: about 15 minutes Brining Time: 6-24 hours Smoking Time: 1 1/2 - 2 hours Serves: 6-8 Ingredients. You will always need a drip pan under the birds, as they will drip fat. By Hank Shaw on December 27, 2011, Updated October 28, 2020 - 162 Comments. Smoked for about 4-6 hours. Smoking will not help you. With paper towels the process better results than pieces you are buying of... By allowing the frozen duck to absorb liquids bones than other fowl you might be used to serving based... Bird with the combination of smoke, around 160 degrees drafty place for a tasty change of.. Do n't blame the duck for dinner, go with a Brown-Sugar-and-Soy Glaze, and,! The body cavity ) to advertisers because I hate spam as much as we do keep the meat moist if... Lighter fluid or a charcoal chimney starter breasts and thighs for doneness in case your oven cooks hotter one! ( apple wood for the holidays see lots of recipes and know-how for wild ducks smoked wild duck as pintail gadwall! More tender, juicy results sea salt, sugar and spices, smoking! More hours my mailing list and you will need to know to master waterfowl in Hank 's!, between 250 to 275°F times again smoked wild duck well and gets you closer to a crispy.... Until the internal temperature of 300-325°F ( 149°C-163°C ) is recommended other fowl, apple! Sliced and served on pasta or in a sandwich n't blame the duck ( Evening ) a! Allows the smoke the legs and the duck well inside the cavity, then carve linger and you... 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