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Community => Butchering, Cooking, Recipes => Topic started by: Kioti on January 29, 2013, 06:31:31 AM

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Title: Smoked Duck
Post by: Kioti on January 29, 2013, 06:31:31 AM

I smoked up some duck breast yesterday.  I used alder/apple for smoke.
I tried something different this time.  I left the skin on the meat.  Turned out pretty darn good... :drool:

Title: Re: Smoked Duck
Post by: deadwoodbuck on January 29, 2013, 10:24:30 AM

how long a smoke and was it tough/dry?  have to get ahold of one of those sometime... :tup: :tup:

Title: Re: Smoked Duck
Post by: benbo30 on January 29, 2013, 10:45:08 AM

 :tup: :drool: I need to try some

Title: Re: Smoked Duck
Post by: Kioti on January 29, 2013, 11:51:55 AM

I smoked them for 8 hours at 225-235.  They were nice and tender and juicy.  The maple glaze was a nice addition to them.
I am going to do more today.

Title: Re: Smoked Duck
Post by: Blacklab on January 29, 2013, 06:37:38 PM

oh how I'd hit that with a fork  :drool: