Duck???

S

SmokinSaluki

New member
Ozric said:
Depends on what kind of duck you shoot. Got me some blue bills once. They were LOUSY eatin'.
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That's why I said "duck" not bluebills :rolleyes:

I know the town you speak of. Luckily I am from the other end of the republic!

You definitely got me on the first show. I didn't have the access or funds for live shows back then. The earliest I could make a show was the mid '80s and I didn't care for their work in that era.
My first live show was '93 and I have seen one show each tour since '07.

Back to the ducks, I agree there are huge differences between divers and puddlers but overall a store bought duck is nothing like one from the wild (not including apt/park ducks) I wish there were more threads about wild game on here. The year has slipped away from me and I have a freezer full of duck breasts that I need to do something with. Jerky is on the list but I need some more ideas!
 
TrickyDick

TrickyDick

New member
Thanks!

The rest got chunked and pulled apart and used for pizza.
Made a pie with carmelized onion, blue cheese, Greek olives, mushrooms, and duck. View attachment 2401 may have forgotten a couple toppings.
Tasty!

going to have to keep duck in mind, though my wife and daughter didn't like any of the duck, that means more for me and my son!

TD
 
TentHunter

TentHunter

Moderator
TrickyDick said:
Made a pie with carmelized onion, blue cheese, Greek olives, mushrooms, and duck. Tasty!
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Uhmmm... Pardon me while I pick my jaw up off the floor!


I haven't cooked a duck since Christmas, I think that's about to change...
 
F

Ffvillager

New member
PEKING DUCK
Here is a recipe I used for Peking ducks. The duck was very good even though it was my first attempt at duck. Have 2 more in the freezer which I will smoke on my GMG DBR when it gets a little cooler. Also have included some things I will do differently the next time around.

2 Peking ducks about 5 lb ea
John Henry rub
No brine
No injection

Pierce ducks with knife all over so fat can drain more easily.
Rub with rub.
Refrig overnight.
Start GMG at 150.
Place ducks in pan ( cast iron) with rack to let the fat drain
Smoke 1 hr with ducks on their back.
Turn temp to 300.
After 1 hr pierce ducks again and turn so backs are up.
After 1 hr pierce ducks again and turn them on their backs.
After 1 hr pierce again and turn ducks.
Cook to 165 degrees.
Started at 2 pm. Used about 7 lb of lumberjack apple pellets
RESULTS: very tasty, juicy, nice color. Made shallot sauce which was very good. Made duck fat potatoes which I will not make again.
MEXT TIME: spatchcock ducks, cook to 170 or higher. Use a better seasoning
 
TrickyDick

TrickyDick

New member
TentHunter said:
Uhmmm... Pardon me while I pick my jaw up off the floor!


I haven't cooked a duck since Christmas, I think that's about to change...
Click to expand...

Thanks Cliff! Yeah, that was a great pizza! Unfortunately, nobody else was brave enough to eat any so I had to eat it all by myself!

If I could just figure out how to cook the liver better (yah, not Foie Gras of course, but probably still tasty) because I tried to sear and it rendered no fat, and scorched. Time to start planning duck 2.0, while finish up the rest of the morsels from the legs/thigh.

Any ideas on how much rendered fat to expect to collect?

Also, for FfVillager, welcome! I'm in 32159 as well! When you said next time you're going to cook to IT 170, why? To render more fat / crispier skin? My meat was to about 155 after the rest, and some parts were not fully tender, though my duck had been frozen. I'm thinking a slower longer cook would help to render more fat, like you did initially (without the spatchcock), maybe with a hotter finishing temp. I think more practice is probably the biggest factor since this is my first ever duck on a grill.

TD
 
F

Ffvillager

New member
Hey TD. Yes, I think it would be more tender. Generally, I think it is suggested that dark meat, thighs on chicken or turkey should be at 170. I also think the skin would be more crispy. That was my first attempt at duck and I was pleased. When I unpackaged them, they were purchased at a oriental market in Orlando, the head and feet were still attached.....wife freaked out until I cut them off.
Sounds like we live rather close together, from your 32159 zip.
 
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