Smoked Duck Recipe 415
SMOKED DUCK RECIPE - (4.1/5)
Provided by á-31592
Number Of Ingredients 8
Steps:
- 1.Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well. 2.Set the bird in your smoker with a drip pan underneath. *** To crisp skin, start on a 500 degree grill for no more that 15 minutes. Smoke between 250 and 275 degrees over apple or pecan wood for 2.5-3.5 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.
SMOKED DUCK RECIPE - (4.7/5)
Provided by erinstargirl
Number Of Ingredients 12
Steps:
- In a large glass bowl, whisk together brine ingredients. Place the duck in a quart-sized resealable storage bag and carefully pour the brine over the bird. Seal and place in a second bag and seal it. Place in the fridge overnight. In the morning, rinse the duck thoroughly with cold water and pat dry. Tie its legs and wings using kitchen twine and set it on your smoking rack to dry a little longer. Smoke according to your smoker's manual. With mine, I start the smoker about 15 minutes before I load it with the rack. I used cherry wood as it does wonderfully with fowl. Smoke upwards of 3 hours, checking on the chips every 15-20 minutes, adding more chips as needed. While the last tray of chips burns, preheat your oven to 300° F and line a half sheet pan with a roasting rack. Carefully remove the duck from the smoker, place it on the prepared sheet pan. Brush with duck fat and sprinkle with the sea salt. Insert a thermometer in the deepest part of the duck's breast and program the thermometer for a poultry setting or 165° F. Let the duck roast in the oven until it is cooked thoroughly. When done, remove from the oven. Cover the duck with parchment paper and a kitchen towel to keep warm while the juices redistribute. Carve on a cutting board and serve.
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SMOKED DUCK RECIPE [STEP BY STEP MOUTHWATERING DISH]
From meateatingmilitaryman.com
5/5 (1)Estimated Reading Time 7 minsCategory Main Course
- The early prep takes place about a week before you plan to smoke your duck. First, you wash the duck (or ducks!) and remove any excess fat from the body, leaving the skin intact.
- The secondary preparation takes place one day before you mean to smoke your duck. First, rinse your duck with cool water and then blot dry. It’s important that the duck be entirely dry by the time it is smoked.Tip: If you feel you have the time for it, instead of entirely drying your duck off with towels, at this point you can place the duck on a wire rack in the refrigerator and let it air dry for 24 hours. If you have less time, you can blow dry the duck with a hairdryer on a low temperature. This gives you a crispier skin.
- Remember to leave yourself plenty of time before you want to eat, as smoking a duck can take a long time- this recipe asks for your duck to be in the smoker at varying temperatures for seven hours. There are a variety of ways to smoke a duck, but for this recipe we’re going with hot smoking, which cooks faster than some of the other options, and is best for beginners.
- Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack into a pan. The pan needs to be at least an inch deep, in order to hold the melted fat!
SMOKED DUCK RECIPE - HOW TO SMOKE DUCK | HANK SHAW
From honest-food.net
4.8/5 (38)Total Time 3 hrs 30 minsCategory Appetizer, Cured Meat, Main Course, SnackCalories 551 per serving
- Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.
- Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.
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- Dry brine the duck. Pierce the skin all over the duck (not into the meat) using the sharp end of a skewer or your thermometer probe. Sprinkle the duck with Kosher salt all over the skin. Place the duck in a shallow pan and into the refrigerator for 15 hours.
- Smoke and baste the duck. Remove the duck from the refrigerator and brush off excess salt. Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.
- Broil the duck. When your duck has reached an internal temperature of 160 degrees F, transfer it to the oven (on broil) and broil for 2-3 minutes to finish rendering the fat and to crisp the skin. Keep a close eye on the duck to prevent burning.
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