Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: ducksdoom12 on October 11, 2009, 07:23:49 PM

Title: smoked duck?
Post by: ducksdoom12 on October 11, 2009, 07:23:49 PM: so ive been smoken alot of salmon lately :drool:and with duck season coming up and the salmon turning out so good i though smoked duck might be good? :dunno:
anybody tried this and have a recepe i could try?
Title: Re: smoked duck?
Post by: mossback91 on October 11, 2009, 07:38:03 PM: where do you get papers big enough?
Title: Re: smoked duck?
Post by: runamuk on October 11, 2009, 07:39:46 PM: Quote from: mossback91 on October 11, 2009, 07:38:03 PM
where do you get papers big enough?

OMG that is funny :chuckle: :chuckle: Moss you crack me up

smoked duck is really good, use fruitwood we used to have a friend who smoked his ducks on applewood it was amazing.
Title: Re: smoked duck?
Post by: halflife65 on October 11, 2009, 08:05:14 PM: I was thinking about that last year. Is there a brine that's better than others to soak them in?
Title: Re: smoked duck?
Post by: road.kill on October 12, 2009, 09:28:39 PM: whole plucked duck or just the breasts? im curious to see if anyone has a recipe
Title: Re: smoked duck?
Post by: Hillbilly270 on October 13, 2009, 10:50:07 AM: i usually slice the breasts into three 1/4" or so peices and brine and smoke them into jerkey. Its awesome. use alder or apple flavored chips.
Title: Re: smoked duck?
Post by: snocohunter on October 13, 2009, 05:22:11 PM: Quote from: Hillbilly270 on October 13, 2009, 10:50:07 AM
i usually slice the breasts into three 1/4" or so peices and brine and smoke them into jerkey. Its awesome. use alder or apple flavored chips.

What do you use for the brine? Brown sugar like salmon?
Title: Re: smoked duck?
Post by: Hillbilly270 on October 14, 2009, 07:31:44 AM: the best i've found is the dry brine by hi-country........the one in the green box. i'll try and find a link somewhere.

try this one.......i'm sure any of these will do. I used the original jerky mix and its great. didn't realize they have one for game birds too ...might have to try it out.

http://www.hicountry.com/store/cart.php?target=category&category_id=253
Title: Re: smoked duck?
Post by: halflife65 on October 14, 2009, 08:00:55 AM: Quote from: Hillbilly270 on October 14, 2009, 07:31:44 AM
the best i've found is the dry brine by hi-country........the one in the green box. i'll try and find a link somewhere.

try this one.......i'm sure any of these will do. I used the original jerky mix and its great. didn't realize they have one for game birds too ...might have to try it out.

http://www.hicountry.com/store/cart.php?target=category&category_id=253

Thanks Hillbilly! My wife doesn't like duck/goose so I'm trying to figure out a way that I can make it that she'll eat. I end up having to eat all the waterfowl that I get myself.
Title: Re: smoked duck?
Post by: ducksdoom12 on October 14, 2009, 04:39:53 PM: Quote from: halflife65 on October 14, 2009, 08:00:55 AM

Thanks Hillbilly! My wife doesn't like duck/goose so I'm trying to figure out a way that I can make it that she'll eat. I end up having to eat all the waterfowl that I get myself.

i dont see a problem with that. when ever i cook up my duck its gone before i can grab a fork and sit down :'(
Title: Re: smoked duck?
Post by: halflife65 on October 14, 2009, 04:56:04 PM: Quote from: ducksdoom12 on October 14, 2009, 04:39:53 PM
Quote from: halflife65 on October 14, 2009, 08:00:55 AM

Thanks Hillbilly! My wife doesn't like duck/goose so I'm trying to figure out a way that I can make it that she'll eat. I end up having to eat all the waterfowl that I get myself.

i dont see a problem with that. when ever i cook up my duck its gone before i can grab a fork and sit down :'(

It's like that when I have grouse - she'll eat it out of the pan. She just doesn't like waterfowl.
Title: Re: smoked duck?
Post by: corktex on October 16, 2009, 02:09:04 PM: Smoked is the only way to do duck imo,I have a book on birds from S.Dakota"wing shooters guide to South Dakota upland birds and Waterfool"by Ben O. Williams and Chuck Johnson,covers everything you ever wanted to know,but were afraid to ask about feathered vertebrates.The important thing to know about duck is not to over cook it,think of it more like steak than chicken.They say to hang the ducks for several days after you gut them."Hang in a cold dry place for a few days,with temp never above 60 f. I hang mine in the frig for 3 days,then skin them,freeze or cook. As far as marinade I use orange juice,wish bone Italian dressing,soy sauce and cheap dry red wine,over night.Next day rap em up in bacon using tooth picks and put them on a hot grill til the bacon is almost getting crispy,this can take up to 20 min depending on duck to fire ratio! Next knock the fire to one side of the grill,add some smoking chips and onion skin,put the ducks on the other side of grill on some foil,baste with OJ garlic and a little butter if you like and go watch the superbowl until the fire goes out and the smoke clears!! Duck should be cooked medium well,always a little pink in the middle...Most people hate duck,because when it's over cooked it's tuff and has a liver like wild flavor!! Some ducks taste better than others,depending on age,species and diet!..If you over cook em,make gumbo!