Domestic ducks and geese are essentially avian pigs, and even wild ducks will have enough fat on them to make it worth some smoke time. Holly and I spend most of our winter days hunting ducks and geese, and we eat them several times a week over the winter months. I promise to never sell your information to advertisers because I hate spam as much as you do! When your duck is nicely brined, take it out of the water and pat it dry. Smoking will not help you. Use a pit that cooks with smoke only. You will want to prick the skin of a domestic duck or goose all over with a needle — be careful not to pierce the meat, though. If you are smoking a 2.5 lb duck, then divide the ingredients in half. How to Smoke a Duck … Smoked duck has a strong flavor compared to the mild flavor of most poultry like smoked chicken. I’ve stood them on end like a beer can chicken, with a glass jar jammed up its butt, and it worked well. Allow the duck to cool before carving. Smoking a whole goose or duck will keep the meat more tender and juicy. Smoking whole birds give you better results than pieces. Keep Traeger on the constant smoke, around 160 degrees. And not just any maple: I prefer the thick, super-premium maple syrup from Blis, which you can buy online. Cut up apples and onions. If that happens, don't blame the duck. It becomes the base of some of my all-time favorite soups, from smoked duck soup, to classic North Dakota knoephla soup, to a German duck broth with dumplings. Add Tip Ask Question Comment Download. Squeeze the Seville oranges, reserve the juice and stuff the ducks with the skins. Here are a few quick recommendations before we get into the meat of things. Again, use your imagination. Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. Check after 5 minutes, and in no circumstances let the ducks or geese sit in this temperature more than 15 minutes. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you want that pretty pink color, add 1/2 to 1 teaspoon of pink salt, sodium nitrite, a/k/a. These Smoked Duck Breasts from Culver Duck are vegetarian fed, antibiotic and hormone free. Set it in a cool, drafty place for a few hours to dry out a bit. If you want to have a traditional smoked duck, served cold as a luncheon meat or as an appetizer, keep the temperature closer to 200°F, and not hotter than 225°F. Wash the duck(s) and remove excess fat from the body inside and out, leaving skin on. For starters, if you are using domestic ducks and geese you will want to remove as much of the fat inside the body cavity and around the neck as you can. Step 1: To Start You’ll Need to Crush 3 to 4 Cloves of Garlic. Now you are ready for smoke. Cooking The Duck (Evening) In a … Use a small amount of apple or pear wood for the smoke. As you well know, fat content retains moisture and absorbs smoky flavour better than lean meat. Smoked duck breast is great served on its own. This recipe works well for both domestic and wild ducks. Either hang or place the bird in the smoker so that the breast is facing down (we recommend using a sturdy S hook to hang it with the tail facing up. This helps rendered fat escape. Toups’ recipe calls for brown sugar, whole black peppercorns, bay leaves, oranges, and soy … Wood is another choice you will need to make. You will find that the domestic ducks have more fat on them and specifically just under the skin. Duck is ideally eaten medium rare, but if you prefer well done, take them … How you place your duck in the smoker doesn’t really matter. I’ve even done this on fat wild ducks such as pintail and gadwall that had been gorging themselves on rice. We make sure our suppliers are aligned with our cores values to guarantee you an excellent eating experience, but also keeping the highest standards in … With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. While curing, rub all surfaces many times again. Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. Smoked duck is my favorite way to save our hunting season’s bounty for the warmer months. I do not readily have access to wild ducks so I tend to use the domestic ones. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. As an Amazon Associate I earn from qualifying purchases. Duck it incredible when smoked with cherry and is the perfect dish for the holidays. Oak is OK, mesquite too weird. A cooking temperature of 300-325°F (149°C-163°C) is recommended. Salt the outside well. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Turn up the temperature to 150°F and continue smoking for three more hours. Traditional smoking temperatures are quite low—200-275°F (93-135°C). Unlike most wild game, duck actually has a larger layer of fat than other farm raised poultry birds. When smoking duck, it’s best to pluck. Total smoke time for the goose was about nine and a half to ten hours. Brine the Duck. Your final issues are temperature and time. Turn up the temperature to 150°F and continue smoking for three more hours. Smoke the bird whole. But duck needs a higher temperature to render the fat well. It’s simple and with a couple of tricks, you can have it ready to go in a couple of hours. Big ducks smoke better than small ducks, although there is no reason you can’t smoke a teal. Cover with aluminum foil and roast until the internal temperature of the bird reaches 170°F. You will always need a drip pan under the birds, as they will drip fat. Filed Under: Cooking Basics, Ducks and Geese, How-To (DIY stuff), Northern European, Recipe, Wild Game. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe 2 bay leaves, cut into thin strips with scissors (sprinkle on last). Fat absorbs the smoke’s flavor better than the meat itself. When it comes to duck, there are the wild duck variety and then there's the domestic ducks that you normally find in your local supermarket or grocery store. Preparation Time: about 15 minutes Brining Time: 6-24 hours Smoking Time: 1 1/2 - 2 hours Serves: 6-8 Ingredients. If you smoke a skinned duck it will be more like jerky and less like a proper smoked duck. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast While there are lots of ways to smoke a duck or goose, this is what I prefer. Brining changes the structure of meat on a cellular level, hydrating through osmosis and retaining moisture through denaturation caused by a salt-to-protein chemical reaction. Only smoke plucked birds. If buying duck at a grocery store, avoid ones that have been pumped with brine, or they will taste much too salty. Frozen and fully cooked to deliver you great taste and quality. Duck Cooking Temperature. Set the bird in your smoker with a drip pan underneath. Again, total time will depend on your smoker temperature control. If you are skipping the brine, simply pat the duck or goose dry, let it dry out for a few hours and salt it well before smoking. Now you are ready for smoke. So, if you choose to brine, do this: Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. Perfect dish for the goose thighs were left in the fridge overnight sell your information to advertisers because hate. 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