Smoked Duck or Goose Candy

[Badhabit]

I take the breasts of duck or goose and brine them in Yasida's.  Duck 4 days Goose 5 days. Then smoke them at 220 until an internal temp of 160. Here's what you get. Sliced thin and served with a sweet hot mustard is killer.

[sakoshooter]

I use Yoshida's in most of my smoking marinades/brines. Great stuff. I also use it to marinade duck breasts before frying.

[Brad Harshman]

Looks fantastic!.  I use yoshidas as well.  Cut the breasts into strips, tenderize, then soak overnight. Put them on the dehydrator 165 degrees for 4-5 hours.  Yummy yummy.  If you like spice we add chipotle to the brine. Gives a nice late burn. 

[Hawgdawg]

I know there are some Treager bar b q folks out here. Check out my recipe for Duck and Goose jerky.  they posted my recipe in there cook book years ago. enjoy................

[jason4429]

What kind of smoke do you use ? I have some marinating, right now.